Cream of Mushroom Soup
Serves 310 mins prep25 mins cook
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!
0 servings
What you need
Instructions
0 Sauté the onions in the olive oil for a few minutes until translucent. Add the garlic and cook for 1 minute. 1 Add the cremini mushrooms (sliced or finely chopped) and a big pinch of salt. Sauté for 5 minutes. 2 Add the sparkling wine (or white wine) and let it cook off completely for another 3-5 minutes. 3 Stir in the flour until combined and a thick paste forms. Add the broth and stir well. 4 Add the bouquet of thyme and let the soup simmer and thicken on medium heat (as you stir) for 15-20 minutes. 5 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. 6 Taste and adjust for seasoning. Enjoy! 7 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!View original recipe