This mushroom soup makes a great light dinner with some nice crusty bread along side, or a yummy first course to a more substantial meal. It’s quick, easy, creamy and a little lower in fat thanks to the lite coconut milk. It also freezes well if you happen to have leftovers. Feel free to experiment with different types of mushrooms.
- 1/2 tablespoons coconut oil
- 1 pound mushrooms, sliced (including mushroom stems)
- 1/2 large onion, finely diced
- 3 cloves garlic, minced
- Salt and Pepper to taste
- 3 cups good quality veggie broth*
- 1 13.5 can lite coconut milk (use the full fat if you want it extra creamy and don’t care about calories)
- Heat coconut oil In a large, deep pot over medium heat.
- Add the mushrooms, onion, garlic and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the vegetable broth and the coconut milk. Stir together and bring to a boil, then a simmer for 15 minutes.
- Using an immersion blender, blend until smooth. Alternately, you could let the soup cool and use a standard blender to blend, then reheat before serving.
- Reheat if necessary. Serve the soup topped with homemade croutons and maybe a little hot sauce, if you dare.
*I use Better Than Bullion Organic Vegetable Base to make my veggie broth. It’s a sort of paste that comes in a jar in the bullion section of the soup aisle. It’s very rich and flavorful and adds another dimension to your dishes calling for veggie broth.