Creamy Mushroom Soup

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:

  1. 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.
  2. 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.
  3. Reduce heat and simmer for 5 minutes, then add coconut milk. Stir to combine and heat through.
  4. Season to taste. If you like it creamier, you can blend part or all of the finished soup.