Mushroom and Coconut Cream Curry Recipe

2 cups Jasmine rice

2 1/2 cups 1/2 cups water

1 1/2 cups coconut cream (NOT milk, Savoy brand works wonderfully)

4 or 5 dried shiitake mushrooms

1T. curry powder of your choice

dash ground cinnamon

dash ground cardamom

*1/2 t. fennel seed, slightly pulverized

*1/2 t. caraway seed, slightly pulverized

salt to taste

sugar to taste

DIRECTIONS:

Cook the rice and 2 1/2 cups water.

While the rice is cooking, combine coconut milk, spices, shiitakes (broken up or chopped, dry) and1/2 cup water in a small pot. Cook on low until the mushrooms have reconstituted and are tender throughout. Add salt and honey/sugar to taste, and combine with rice.

This is not quite describable as a soup, but is quite liquidy and creamy. The higher in fat the coconut cream, the richer the dish will be. Enjoy!