The Ardent Epicure

An Ode to the Pleasures of Food

Chilled Wild Mushroom and Coconut 
Soup Velouté~A 5 Star Challenge


This months challenge for our 5 Star Foodie cooking group, hosted as always
by the lovely Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks, was to
create a "Chilled Soup." The challenge of course, was to put our own
spin on either a classic, or create something totally new...so I did both!




Last month I had planned to add a mango soup Velouté to my menu, but
ended up short on time. So for this months challenge I decided to
do a different version all together, but basing it on this wonderful classic.

We are going to go a little "Coconut Crazy" here today...
I replaced the butter with coconut oil, the flour with coconut flour
and the cream with coconut milk. And then if that were not quite enough
 coconut for you, we are going to toast some shredded coconut, then
add it to our soup as a topping.

Now a quick mention about the dried wild mushroom selection. We have
an organic medley going on here of, porcini, shiitake, crimini, oyster,
chanterelle, black oyster, morel and my beloved maitake.


What you will need:
For the soup
1 ounce dried mushrooms
2 tablespoons coconut oil
1 small shallot, finely chopped
1/2 cup coconut flour
1 1/2 cups mushroom broth, hot
2-2 1/2 cups coconut milk
Freshly ground sea salt and white pepper to taste

For the toppings
reserved reconstituted mushrooms
1/2 cup raw shredded coconut
2 teaspoons raw sugar


Let's get cooking:
For the soup
Begin by placing your dried mushrooms in a large cup or bowl, add a little
over 1 and 1/2 cups of boiling water. Cover and allow to steep about 30 minutes.

Once your mushrooms have reconstituted, remove the mushrooms from
the broth and set aside. Reheat the broth to a short boil and have the hot
liquid standing by.

Now place coconut oil into a heavy bottom sauce pan over medium/low heat.
Once the oil is hot, add chopped shallots. Heat until translucent and tender.

Remove the pan from the heat and strain out the shallot bits, then return
the pan to the heat. Once the oil just starts to bubble again, add flour
while continually whisking until smooth.

Quickly add all of the mushroom broth, while continuing to briskly whisk
over a low heat. Once your mixture is smooth, slowly add coconut milk
while continuing to whisk. Simmer over low heat until you reach the point
just below a low boil.  Remove from heat and allow to stand until you
 have reached room temperature. Continue to whisk frequently tp
 prevent a skin from forming on the top.

Place soup into a container or individual serving bowls and
cover with plastic wrap. Chill until completely cooled through.

For the toppings
Starting with the reconstituted mushrooms, place them flat onto a
 paper towel. Top with an additional paper towel, the press down
to release any fluids remaining.

Place in a single layer onto a parchment covered baking sheet.
Sprinkle with raw sugar and bake in a pre-heated oven at 400 degrees (f),
until crisp and crunchy, about 15 minutes.

Now lay out the raw coconut in the same manner onto a prepared
  baking sheet. Sprinkle with sugar and bake at 400 degrees (f) for
just a minute or two, until just browned.

Serve soup chilled with toppings on the side.
Serves 4 as a small starter soup


Enjoy~
Alisha~Magic of Spice


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