Philosophizing About Food With Francine: Kabocha/Mushroom Bisque

by Francine Black

As with most soup, it’s good to start with a mirepoix which consists of very finely chopped onion, celery. and carrot. In this case, since the soup will be blended to a smooth consistency, coarse chunks of veggies are just fine and we substituted nice fat leeks for the onion.

The Kabocha. aka Japanese pumpkin,  isn’t,  in fact, Japanese. Portuguese sailors introduced this pumpkin to Japan in 1541, having discovered it in Cambodia. I can sort of hear the similarity in the sound of “Kabocha” to “Cambodia,” which might be the origin of its name. In any case, this is a very healthy food as it provides us with vitamins, fiber, magnesium, potassium, antioxidants, and even a bit of protein.

Now as to the mushrooms, we know the ancient Greeks believed they provided strength to warriors preparing for battle. The ancient Romans and Egyptians called them the “food of the Gods” and in Chinese culture, they were a treasured health food known as the “elixir of life!" 

Archeologists have evidence of mushrooms being used “spiritually” 5.3 million years ago during the Pliocene era. I think they might be referring to the mushrooms of the genus Psilocebe which produces a psychedelic effect. (You might remember their use, to deleterious effect, in this country a few decades ago.) Archeologists document their use in many cultures including the ancient Greeks, Mayans, and Vikings as well. We are not touching those! 

Our mushrooms, which are commonly found on our grocery shelves, are of the species Agaricus bisporus. This species includes white, brown, button, cremini, and portobello which are simply A. bisporus at different stages of maturity. These mushrooms are so good for us with their long list of essential nutrients, especially selenium and vitamin B6.I love it when such a simple combination of readily available ingredients (that don’t break the budget) provides us with a delicious and nutritious meal. Give this a try, dear friends!

While this recipe is not the one Francine uses, you may wish to try it:  just click here.     

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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