Great Ocean Food: Keep calm and carry on

I have always been a slightly anxious person.

I remember as a small child being particularly concerned when left alone while my mother did the shopping. That ten minutes to me seemed like an eternity. My imagination would run riot thinking of every possible circumstance in which my siblings and I could come to harm. The reality, of course, was completely different and those dire circumstances simply a fabrication of an overanxious mind.

That said, my mental anguish was real, and I distinctly remember thinking I had to take control of myself or I would go crazy. And that is precisely what I did; I resolved to stop negative thoughts and replace them with positive. From that moment I felt a certain freedom in knowing I could not control everything around me, but I could control my thoughts. There have been many times where this resolve has been tested, but I’ve never felt the fear and panic I did as a child.

The resolve I made with myself all those years ago is even stronger under our current circumstances. There are so many things we cannot control, but there are many we can. Staying at home, personal distancing, hand washing and remembering to exercise and eat well are a necessity and for the common good. But there is also an opportunity to reflect on what is important to us. To me there has been a certain liberation from some of my petty thoughts and a focus on living one day at a time. My wife has been asking me to practice this for years!
We are fortunate to live in a community where this is possible. Our local fresh food shops, bakeries and retailers are doing a wonderful job and I am enjoying taking my time while cooking. Coming into the colder part of the year, I am already looking forward to some slow cooked braises and soups. The following mushroom soup was sourced partially from our vegetable garden and lasted almost a week.

Stay safe, separate and clean!

Mushroom Soup

INGREDIENTS
200g mushrooms (preferably field)
500g potatoes, diced
2 brown onions, chopped
2 carrots, diced
2 cloves garlic chopped
1 litre chicken or vegetable stock (or water)
1 bay leaf
3 sprigs thyme leaves
3 sprigs sage, finely chopped
Sprinkle of chilli flakes
2 tablespoons cumin
Extra virgin olive oil
Salt
Black pepper
100ml cream (optional)
METHOD
In a medium saucepan, sauté onions, carrots, garlic and mushrooms for five minutes on a medium heat. Add bay leaf, thyme, sage, chilli flakes and cumin and heat a further two minutes. Then add potatoes and cover vegetables with stock or water. Simmer for twenty minutes or until vegetable are soft. Using a stick blender or food processor, puree soup until smooth. Season with salt and black pepper and finish with cream (or yoghurt) if desired.