Cream of Mushroom Soup
Serves 3
10 mins prep
25 mins cook
35 mins total
This recipe serves up the delicious flavour of a traditional cream of mushroom soup but with a healthier twist. Instead of heavy cream, this recipe uses the decadent cream that sits on top of a can of coconut milk, producing a soup that is light, flavorful, creamy, and simply irresistible!
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Sauté the onions in the olive oil for a few minutes until translucent. Add the garlic and cook for 1 minute.
Add the cremini mushrooms (sliced or finely chopped) and a big pinch of salt. Sauté for 5 minutes.
Add the sparkling wine (or white wine) and let it cook off completely for another 3-5 minutes.
Stir in the flour until combined and a thick paste forms. Add the broth and stir well.
Add the bouquet of thyme and let the soup simmer and thicken on medium heat (as you stir) for 15-20 minutes.
After 20 minutes of cooking, reduce the heat to low and add in the cream that rises to the top of a can of coconut milk. Alternatively, you can use heavy cream.
Taste and adjust for seasoning. Enjoy!
NOTE: I like to brown a few mushrooms separately in a pan with oil or butter for contrast and texture - but that's completely optional!
