Coconut Cream of Mushroom Soup
A rich and earthy coconut cream of mushroom soup that’s easy to make yet incredibly delicious. Perfect for mushroom lovers and those looking for a comforting soup with a touch of sweetness from coconut milk.
Equipment
- Immersion blender or countertop blender
Ingredients
- 2 tablespoons 28 g nondairy butter
- 8 ounces 227 g button mushrooms, sliced
- 8 ounces 227 g portobello mushroom caps, sliced
- 2 tablespoons 30 g minced garlic
- 2 cans 14 ounces, or 414 ml each coconut milk
- Salt and pepper to taste
- Shredded coconut for garnish
Instructions
- Melt the butter in a pan and sauté the mushrooms and garlic for 7 to 10 minutes, or until the mushrooms shrink by about half.
- Add the coconut milk, bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Using an immersion or countertop blender, purée until smooth.
- Season with salt and pepper to taste and garnish with shredded coconut.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of crispy bread or over steamed rice for a fuller meal. Garnish with fresh herbs for added flavor and color.Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio or a smooth Chardonnay to complement the creamy coconut and earthy mushrooms.Nutritional Information
Calories: 280 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 22 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.6 mg
