Creamy mushroom soup
Say goodbye to canned mushroom soup with this perfect homemade recipe! The taste of coconut will make it even more delicious!
Serves(People)
1
Preparation Time (Min)
5
Cook Time(Min)
10
Ingredients
Preparation
Ingredients
500 g sliced mushrooms
2 tbsp butter
1 chopped onion
2 minced garlic cloves
3 cups chicken stock
1 cup American Garden coconut milk
¼ tsp white pepper
¼ tsp black pepper
¼ tsp dried thyme
½ tsp salt
To garnish:
Parsley leaves
Preparation
- Melt the butter in a pot on medium heat then fry the onion until soft.
Add the mushrooms and the garlic. Cook until mushrooms soften. Season with salt, black pepper, white pepper and thyme. - Pour in American Garden coconut milk and stir until it boils then add the chicken stock. Stir frequently bringing it to boil.
- Reduce the soup to a simmer and cook for 1 more hour.
- Garnish with parsley leaves and serve hot.
