This is my favorite mushroom soup recipe. You can use different combinations of mushrooms to get different flavour profiles.
You need:
- 1 lb mushrooms, sliced or diced (my favorite combinations are Lions Mane & King Oyster and Snow Oyster & Shiitake)
- 20 g butter
- 2 shallots or 1 large onion, chopped
- 2 garlic cloves, minced or finely diced
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 500 ml mushroom or vegetable stock
- 400 ml coconut milk or cream
- 2 tbsp plain flour, optional for thicker soup
- Ground black pepper
Directions:
- In a large pot melt butter and fry onion and garlic until softened and fragrant. Add mushrooms, cook for 7-8 minutes until mushrooms reduced in size and add thyme. Cook for another minute.
- If you add flour, stir in now and add half of the stock, stir well to combine. Add rest of the stock and bring to boil.
- Reduce heat and simmer for 5 minutes, then add coconut milk. Stir to combine and heat through.
- Season to taste. If you like it creamier, you can blend part or all of the finished soup.