Recipes
Recipes

Coconut Milk Cream of Mushroom Soup

Ingredients

1 Tbsp Olive Oil
1 Onion (Chopped)
2 tsp Crushed Garlic
1 tsp Dried Oregano
1 tsp Dried Basil
1 Pack Maitake Mushrooms (chopped)
2 Packs (18oz/500g) White Button Mushrooms (Sliced)
1 Pack (9oz/250g) Brown Button Mushrooms (Portobellini),
(Sliced)
1 Large Portobello Mushrooms (Sliced)
2 Tbsp Soy Sauce (or Tamari if gluten-free)
1 14oz (400ml) Can Coconut Milk (full fat)
Sea Salt (to taste)
Black Pepper (to taste)

Directions

  1. Add the olive oil to a pot with the onion and garlic, dried oregano
    and basil and sauté briefly (until onion is just translucent).
  2. Then add the mushrooms and the soy sauce, and cover the pot.
    Cook on medium, covered, for about 10 minutes. **This will
    allow the mushrooms to release their water.
  3. After 10 minutes, remove the lid, and cook for a another 10
    minutes uncovered to allow some of the water to cook off.
  4. Then add the coconut milk and cook for a final 10 minutes,
    stirring occasionally, allowing the flavors to blend properly.
  5. Add sea salt and black pepper to taste.
  6. Garnish with fresh herbs and serve.