This has become the soup I make when I can’t think what other soup to make 🙂 it’s everything I like in a soup, creamy, comforting, satisfying and mushroomy, it’s also slightly sweet which is fun!
The coconut milk is the stuff sold to go in cups of tea, it’s thinner than the tinned coconut milk, although the tinned variety would work just as well, and make it even creamier!
I tend to use a bit of potato starch to thicken it slightly, but any flour would do, it’s also great just as it is.
125g of mushrooms, sliced
2 tablespoons of chopped fresh parsley
100ml coconut milk
1 teaspoon oil
A splash of tamari
A teaspoon of potato flour slaked.
In a small pan heat up the oil then add the sliced mushrooms and tamari, cook until nicely softened and browned, this takes 3 to 5 minutes.
Add the water, coconut milk and herbs, bring to a simmer then turn to a low heat and leave to reduce, as I’m typing this the gorgeous smells have made it to me in the front room, mushroom and coconut go so well together.
Remove about half of the mushrooms and blitz the rest of the soup, pop the mushrooms back in and serve.