Perfect! Sometimes there is nothing more perfect than finding a bowl of soup simmering on the stove when you return home from a foray on a cool, damp December day.
This month's recipe may just be the mushroom soup recipe that you've been waiting for: mushrooms folded into a broth bubbling with exotic flavors and aromas. The ingredients may be a little bit surprising for a mushroom soup but nonetheless we find them perfect companions to the substantial white chanterelles that are highlighted in the recipe. We particularly enjoy the novelty of seaweed and the 4 types of seeds which lift the recipe out of the "ordinary" category into the "sublime." And, we're especially fond of the sweet scent of cardamon that arises from every spoonful and teases our senses.
Sunsets come early in December.
1 tablespoon olive oil
1 cup sliced white chanterelles
1 onion, chopped
4-5 carrots, thinly sliced
1 teaspoon minced fresh ginger root
1 pepperoncini, minced
1 teaspoon curry powder
2 teaspoons mustard seed
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon cardamon seeds, removed from their pods
1/2 teaspoon dried thyme
1/4 cup white rice
4 cups chicken broth
1 sheet of roasted seaweed, torn into small pieces
- In a large saucepan over medium heat, heat the oil.
- Add the mushrooms, onion, carrots, ginger root and pepperoncini. Cook, stirring often, until vegetables begin to brown.
- Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
- Ladle into bowl and top with torn seaweed.