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!
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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!
