New Fall Favorite

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I am partial to filling up the crock pot by 5am with any vegetables I can scrounge out of the garden and forgetting about it until about 5pm. My fall go-to recipe is potato soup and adding milk or cream just before serving.

The basic potato soup goes to a whole new level with just a couple of added ingredients.

Mushroom Coconut Curry

Fill half a crock pot with diced veggies.

From the garden, I used potatoes, sweet peppers, onion, garlic, red cabbage, beets, carrots and a Serrano pepper with seeds removed. From the freezer, I added about a 1/2 cup of corn that was cut from the cob and frozen last month. (For those who are saying whoa,  won’t beets and red cabbage make the soup a bloody looking mess? I say, yes it does for the first couple of hours, then the colors melt and there is no bloody at all.)

Then added 2 Tablespoons of Mae Ploy Yellow Curry Paste (if you like it spicier, add another Tablespoon full).

The crock pot on low and  I didn’t look at it again for 6 or 7 hours while I went about my daily chores and headed up the hill for a mushroom walk with my foraging bucket.

I cleaned up about 2 lbs. of fresh Chanterelles, diced and added about half of them to the crock pot (those who do not have Chanterelles available, the recipe can be made with just 8 oz. of store bought mushrooms of your choice).

Then added 1 can of Coconut Milk (for a creamier soup add a second can can be added) and let the mushrooms and coconut milk cook into the mix for an hour.

Just before serving, I added the rest of the mushrooms. It filled the crock pot and tasted great warmed up for several meals.

Beyond yummy!