Living in a country where sunrise and sunset can be seen on a beach in one day is rare, something I don’t think New Zealanders quite comprehend and yet that is one thing I have missed enourmously in living in London, that big round yellow ball disappears on the horizon jagged with buildings not a clear ‘flat’ lapping gap.
With the short days of winter reigning, it has been sunny more often than not and that desire to just see a sun set fully has grown. This notion of needing to see a sunrise or sunset cross that horizon at a beach is something a vast majority of people do not have the ability to see this in their regular lives or potentially lifetimes. Being brought up in an island nation makes you rich in ways that the economy doesn’t count and ‘normal’ doesn’t necessarily relate to ‘normal’ for the vast majority.
I can’t even begin to fathom being someone who hasn’t seen the ocean or felt the salt crushing waves of the sea. There are so many souls out there and I haven’t ever felt the sweet relief of swimming in a lake so there’s that among other things. When I was sixteen and living in Germany, experiencing my first snow filled winter; a friend of mine felt terribly sorry that I had never tobogganed. We are all creatures of things not lived through in one way or another. I’d love to hear what you have yet to experience, whether it’s touching snow for eating some food you’ve heard of from afar? Tell me in the comments below.
Today’s recipe is thanks to only recently acquiring a taste of these fungal and hardy vegetables. Mushrooms are hearty and filling in a meaty way without wounding any animals and the touch of strong parmesan and woody rosemary add a great flavor to this soup.
Mushroom Soup with Rosemary Parmesan Croutons
3 cups portobello/field mushrooms, cubed (2 large mushrooms)
4 cups brown button mushrooms, cubed (11 medium mushrooms)
2 cups oyster mushrooms, quartered (10 medium mushrooms)
1 tablespoon butter
3 1/2 cups water
1 cube vegetable bouillon
1 cup croutons
1/3 cup parmesan, grated
1 tablespoon fresh rosemary, finely chopped
1/2 cup pouring cream
Preheat the oven to 180°C/350F and greaseproof the base of bread tin.
Place the chopped mushrooms into a saucepan with the butter on low heat until the butter is melted. Stir the mushrooms through to evenly butter them all.
Remove and allow to cool in the tin.
Blend the soup until smooth.
Serve into bowls and add a tablespoon of pouring cream, swirling to combine slightly.
Break the croutons up and add approximately 1 tablespoon amount on top.