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–+ servings

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.
Couverts4
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • pan
  • 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 & 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.

Nutrition values

Calories: 280 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 22 g | Sugar: 6 g
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Course; Main Course / Soup
Cuisine; Asian / Indonesia / Thailand
Diets; Dairy-Free / Gluten-Free / Nut-Free / Soy Free / Vegan / Vegetarian