Cream of (Coconut) Mushroom Soup

Cream of (Coconut) Mushroom Soup

I LOVE mushrooms! And I’ve never made mushroom soup before – so this was such a treat. (Even Conor, who has quite the vengeance against mushrooms, ate his whole bowl).

Ingredients:

1 pack mushrooms (250g)

2 onions

4 cloves garlic

1 can coconut milk
4 baby potatoes (or equivalent in big potatoes)

1 vegetable stock cube/equivalent of bouillon

3/4 cup dairy free milk

1 tbsp dairy free butter

1 cup water

Spices/herbs: thyme, parsley, rosemary, black pepper

1.  Cut up the mushrooms, onions and garlic. Put butter, mushrooms and onions in a pot and fry until slightly browned and mushrooms have lost their water.
2. In the meantime, oeal and chop the potatoes into small cubes and boil them until soft enough. Add to pot.

3. Make up the stock using 1 cup of boiling water. Leave to simmer on medium heat for 10-15mins. Add herbs/spices and chopped garlic.

4. Add the coconut milk and dairy free milk. Cook on medium heat for about 15mins or until desired consistency.