This is a real cream of mushroom soup. I used different kind of mushrooms. I wished I had morrels but it's the wrong time of the year and the wrong place. I prefer the vegan way but if you want, feel free to use butter and cream. I use coconut milk and I promise it does not taste like coconut.This soup can be used to cook with , as a soup base, eat it etc. The color is not very appealing because of all the different mushrooms we are using here. However it taste delicious and my daughter just loved it. Ingredients :
1 small onion chopped finely
1 portabello mushroom cut in chunks
1 handful shiitake mushrooms
1 handful chanterelle mushrooms
1 handful oyster mushrooms
4 oz white button mushrooms
2-3 Tbsp. Coconut oil
1 can coconut milk ( use only the part that rises on the top, and not the water)
1 Tbsp. Ground coriander
1 Tbsp. Ground ginger
1 Tsp. Garlic powder
Salt and pepper to taste.
Melt 1 Tbsp. coconut oil in a skillet and saute onions until caramelized. Set aside. In a pot combine all mushrooms but leave aside few pieces of each variety for later. Add water, but it shouldn't cover the mushrooms because the mushrooms will release water too. Bring to boil and reduce to simmer for 10-15 min. Let it cool off for 5 min. Meanwhile, slice some of the mushrooms you sat aside earlier and saute them in coconut oil. You will use them at the end.
In a food processor/blender combine cooked mushrooms and caramelized onions and puree until smooth .
Put them back in the pot and add coconut milk . Bring to boil and reduce heat to low for 5 min. Add spices and sauteed mushrooms. Serve immediately and garnish with chives.
