This gorgeously creamy mushroomy soup is packed with intense mushroom flavour. The mushrooms, when combined with creamy coconut milk, are dreamy.
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To make this soup extra special, I topped with some toasted sourdough, a big drizzle of truffle oil, mushrooms, crushed and toasted walnuts and fresh thyme–the perfect combination.
Because it’s creamy and packed with flavour, I think it’s perfect for a festive starter.
You can use any mushrooms you prefer–I used a mix of wild and chestnut.
I hope you enjoy, much love Niki xxx
This gorgeously creamy mushroomy soup is packed with intense mushroom flavour. The mushrooms, when combined with creamy coconut milk, are dreamy.
Prep time: 20 minutes mins
Cook time: 30 minutes mins
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Ingredients
- 1 onion roughly chopped
- 2 tbsp olive oil
- 600 g mixed fresh mushrooms chopped up–I used wild and chestnut
- 3 cloves garlic sliced
- Big pinch salt
- 250 ml coconut milk
- 250 ml vegetable stock
- 2 tbsp fresh thyme leaves picked
- Sea salt
- Freshly ground black pepper
- Juice 1/2 lemon
For the toppings
- Drizzle truffle oil
- Coconut yogurt
- 1-2 slices toasted sourdough sliced
- Reserved mushrooms
- Fresh thyme
- Toasted walnuts
Instructions
In a large pan, fry the onion on a medium heat with the olive oil until soft and caramelising.
Add the garlic and mushrooms and fry until the mushrooms have softened.
Now add a big pinch of salt. Scoop out 2 -3 tbsp cooked mushrooms–set aside.
Add in the coconut milk & stock. Simmer for 10 minutes.
Using a stick blender of food processor blitz until creamy.
To serve
Toast the bread.
Spoon the soup into bowls.
Drizzle with truffle oil and a swirl of coconut yogurt.
Top with the bread, reserved mushrooms, thyme and toasted walnuts.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Mushrooms
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Mushroom Souvlaki with Tzatziki and Za’atar Flatbread
Creamy Celeriac, Roast Garlic and Mushroom Carbonara
Caramelised Leek and Mushroom Risotto with Toasted Pine Nuts
Baked Mushrooms in a Rich Tomato Sauce, Cashew Cheese and Chickpeas
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Thank you, and much love, Niki xxx
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