Mushroom and Coconut Cream Curry
From: Eva, Knoxville, TN, USA

This was inspired by a friend of mine, and thrown together rather arbitrarily... all of the ingredients can be adjusted according to tastes, availability, etc.

• 2 cups Jasmine rice
  
• 2.5 cups + .5 cups water
  
• 1.5 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
  
• .5 t. fennel seed, slightly pulverized
  
• .5 t. caraway seed, slightly pulverized
  
• salt to taste
  
• sugar to taste

Cook the rice and 2.5 cups water.

While the rice is cooking, combine coconut milk, spices, shiitakes (broken up or chopped, dry) and .5 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!