Coconut Mushroom Soup

It’s been a while since I had mushroom soup and had some extra mushrooms in the fridge, so naturally, in the 110* heat of Arizona, I decided to make some comforting soup. This recipe is dairy free and surprisingly very delicious. I got the original recipe from here. I made some adjustments to it such as adding in the salt and pepper before the end of the soup and blending the soup when it’s all done. I used light coconut milk although you could use full fat. I omitted the onions from the original recipe as I didn’t have any and I was nervous it would taste like it was “missing” something but it didn’t at all. All in all I was very impressed and it reminded me of my favorite mushroom soup that I had years ago at Birdsall House.

INGREDIENTS

2 tablespoons avocado oil

1 large onion, diced

4 cloves garlic, minced

2 lbs. mushrooms (cremini or white), sliced

1/4 cup red wine, optional

1 1/2 teaspoons dried thyme (or 1 Tbsp fresh)

4 cups vegetable broth

3 tablespoons organic cornstarch + 1/4 cup water

1 can (14oz.) coconut milk (light or full-fat)

1/2-1 tsp or so salt

Freshly ground pepper

Optional garnish - 1/4 cup chopped parsley

What To Do

INSTRUCTIONS

Saute: In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.

Simmer: Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.

Slurry: Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.

Remove from heat. Blend with emulsion blender and serve with parsley.