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CREAM OF MUSHROOM SOUP – cream of mushroom soup
Stav Kogan

CREAM OF MUSHROOM SOUP

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp grass-fed butter
  • 1 large shallot, chopped
  • 3 garlic cloves, chopped
  • 16 oz mushrooms, roughly chopped
  • 4 cups beef broth
  • 2 dried bay leaves
  • 1 (13.5-ounce) can full-fat coconut milk, refrigerated
  • 2 or 3 tablespoons sliced scallions, for garnish

Method
 

  1. In a large saucepan over medium heat, melt the butter.
  2. Sauté the shallot and garlic for 2 minutes.
  3. Add the mushrooms, and stir.
  4. Raise the heat to medium-high, and cook for about 10 minutes, or until the mushrooms start to brown.
  5. Add the broth and bay leaves to the pan, and bring to a low boil.
  6. Reduce the heat to low, and simmer for 15 minutes.
  7. Add the cream from the top of the can of coconut milk, and season with salt and pepper.
  8. Remove from the heat, and carefully purée with an immersion blender (or pour the soup into a blender in batches and purée, holding a clean dishtowel over the lid while blending to prevent potential eruptions).
  9. Serve with a pinch of sliced scallions.

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