Coconut mushroom soup…

I love a good soup. Something about soup always makes me feel cozy, loved, and happy. Especially when it is delicious. I have made this mushroom soup a few times now and I have always enjoyed the texture and creaminess of it. There is no dairy in this soup, but it is super creamy because of the coconut milk.

I also love how easy this soup is to make. There are only 3 ingredients - mushrooms, olive oil, and coconut milk - plus a touch of sea salt. How simple and fun!

This is my boyfriend’s favorite soup and we both really enjoy it. So I thought I would share it here.

Mushrooms have copper, potassium, magnesium, selenium, zinc, and B vitamins. Mushrooms are also high in antioxidants.

Coconut milk has magnesium, potassium, manganese, selenium and other nutrients.

Enjoy!

***

Coconut mushroom soup:

Ingredients: (serves 4)

•organic cremini mushrooms, about 24 ounces, about 4-6 cups chopped
•organic, cold-pressed olive oil, 2 tablespoons
•whole full fat coconut milk, 2 cans, 27 ounces (each can is about 13.5 ounces)
•sea salt, to taste

Utensils:

•cutting board
•knife
•large bowl
•Dutch oven pot with lid
•wooden spoon
•measuring spoon

1. Prep your mushrooms: wipe each mushroom with a moist paper towel or cloth towel or with a tiny bit of water. Pat dry with another paper towel or cloth towel.

2. Cut the ends of each mushroom stem. Set aside.

3. Chop the mushrooms in bite size pieces—in slices as well as in quarters. This adds texture and variety to the mushroom pieces in your soup.

4. Add all the prepped mushrooms to a large bowl and set aside.

5. Place your pot on the stove on a low to medium heat setting. Let the pot heat slightly (just a minute or so) and then add the two tablespoons of olive oil to the pot.

6. Once the oil has a slight shimmery quality, add the sliced mushrooms to the warm olive oil in the pot.

7. Start sauteeing the mushrooms and stirring occasionally. This should take about ten minutes. Add a sprinkle of sea salt as well.

8. Once the mushrooms are sauteed, and softened, add the coconut milk to the pot.

9. Stir well and let the mushroom-coconut milk mixture come to a boil. This should take about another ten minutes.

10. Once the mushrooms and coconut milk reach a low boil, reduce the heat to low, and let your mushroom soup simmer. Let the soup simmer for about 30 minutes with a lid on. Use a timer.

11. Check your mushroom soup and stir occasionally during this last half hour.

12. Stir again, and add sea salt to taste.

13. Serve your creamy mushroom soup hot.

    Enjoy!

Options:

• You can refrigerate this soup in a bowl with a fitted lid. It will last 1-2 days in the fridge.

• Feel free to sprinkle your soup, once you are serving it in a bowl, with freshly chopped chives or a sprinkle of freshly chopped parsley.

• Use organic mushrooms and organic coconut milk when possible.

• I find that the whole full fat coconut milk that is in cans, rather than the carton version of coconut milk, works best. Many of these boxed and bottled coconut milks are watery, and have a thin consistency, so you will not have that creamy consistency in the soup.

• This soup is delicious when served hot!

• Add a tossed mixed field greens side salad, some healthy crackers, toasted millet bread, or toasted rice bread, and you are good to go!

Enjoy!

March 27, 2020 • recipe 26

An original recipe by Carol Giardino • all rights reserved.