Creamy Wild Mushroom Soup
- Number of Servings: 4
Ingredients
Directions
1 lb. Wild Mushrroms, washed thoroughly and diced (keep varieties separated3 c. chicken stock1 can Aroy-D Coconut Cream (not concentrate, not milk)2 tsp. coconut or olive oil1 c. diced onion3 cloves garlic1 tbsp. of salt to taste1/2 tsp. pepper to taste
Clean mushrooms thoroughly. If you have ended up with less than 1 lb, you can use baby portobellos (crimini) mushrooms to make up for the difference. If you do end up using criminis, put those in the first batch. Separate the varieties in two groups. Add half of the oil to a large pan. When warm, add the first batch of mushrooms. Once about half way cooked through, add 2 cups of the chicken stock and simmer another 20 minutes. Once done, pour this into a blender and puree. If you need to add some more chicken stock. In the same pot, add the rest of the oil and onion. Caramelize. Add the remaining mushrooms and cook for 1-2 minutes. Add the coconut cream and garlic, followed by the pureed batch. Stir well and simmer 10 minutes. Add salt and pepper to taste. This will vary greatly. Simmer another 20 minutes, adding more chicken stock if needed to attain your desired consistency. It is better to cook this too long than too short.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user VIXENMOON.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user VIXENMOON.
Nutritional Info Amount Per Serving
- Calories: 310.6
- Total Fat: 18.7 g
- Cholesterol: 5.4 mg
- Sodium: 2,024.6 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.6 g
- Protein: 14.1 g
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