Creamy Coconut Mushroom Soup
Rich, earthy, and slightly sweet, this creamy coconut mushroom soup is a quick and easy dish perfect for any occasion.
Equipment
- Blender (countertop or immersion)
- large pan
- Measuring cups and spoons
- stirring spoon
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 nondairy butter in a large pan over medium heat.
- Sauté the button mushrooms, portobello mushrooms, and minced garlic for 7 to 10 minutes until the mushrooms shrink by about half.
- Add the coconut milk and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
- Let the soup cool slightly, then purée until smooth using an immersion or countertop blender.
- Season with salt and pepper to taste.
- Serve hot and garnish with shredded coconut.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this soup with a chilled Sauvignon Blanc or a light Pinot Noir.Nutritional Information
Calories: 320 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 28 g | Sugar: 2.5 g | Salt: 0.7 mg
