Name: Creamy Mushroom Soup
Ingredients: 2 tablespoons olive oil; 2 shallots, diced; 4 cloves garlic, roughly chopped; 8 -10 cups sliced mushrooms (I used Crimini but you can use a mixture of what you like); 2 teaspoons salt, divided; ½ teaspoon pepper; 3 tablespoons butter; 1 teaspoon fresh chopped sage; 1 teaspoon fresh chopped thyme; 4 cups veggie broth; 1 cup full fat coconut milk (or heavy cream or milk); ½ cup freshly grated parmesan cheese

Description

Mushrooms, garlic, and shallots create a flavorful soup with coconut milk for the perfect smoothness! Creamy Mushroom Soup is the ultimate comfort food best served with a massive hunk of French bread.

Scale

Ingredients

Serves 4-6

2 tablespoons olive oil
2 shallots, diced
4 cloves garlic, roughly chopped
8 –10 cups sliced mushrooms (I used Crimini but you can use a mixture of what you like)
2 teaspoons salt, divided
½ teaspoon pepper
3 tablespoons butter
1 teaspoon fresh chopped sage
1 teaspoon fresh chopped thyme
4 cups veggie broth
1 cup full fat coconut milk (or heavy cream or milk)
½ cup freshly grated parmesan cheese

Instructions

Preheat a large pot over medium/high heat. Add the oil, shallot, pinch of salt and pepper and cook for 3-5 minutes. Add the garlic and cook for another minute.
Add the sliced mushrooms, 1.5 teaspoons salt, pepper and butter and cook for 5-7 minutes until mushrooms are tender.
Add the fresh herbs, veggie broth and ½ teaspoon salt and bring to a boil. Once boiling, turn down heat to a simmer and cook for 5 minutes.
Turn off the heat and use an immersion blender to puree until smooth. You can also transfer to a standing blender if you don’t have an immersion blender.
Once blended, stir in coconut milk and parmesan cheese. Serve with a big piece of crusty bread and enjoy!