Creamy Coconut Mushroom Soup

Ingredients

• 500 g Fresh mushrooms (washed, dried and sliced into thin strips)
• 1 unit Onion (medium, minced)
• 2 units Garlic cloves (pressed)
• 30 ml Olive oil (for sautéing)
• 20 g Unsalted butter (for sautéing onions)
• 25 g Unsalted butter (for sautéing mushrooms)
• 1 sprig Fresh rosemary
• 1 sprig Fresh thyme
• 1 pinch Black pepper (to taste)
• 1 pinch Salt (to taste)
• 100 ml Dry white wine (for deglazing)
• 1 unit Vegetable broth cube
• 800 ml Water (for cooking)
• 10 g All‑purpose flour (for thickening)
• 40 ml Water (for the flour)
• 200 ml Coconut cream (canned, well mixed)
• 0.25 tsp Cumin (optional, adjust)
• 10 g Fresh parsley (chopped, half for butter, half for garnish)
• 5 ml Extra virgin olive oil (for final drizzle)

Instructions

1. Prepare the mushrooms

   Wash the mushrooms, dry them with a clean kitchen towel, then slice into thin strips.

   Time: PT10M

2. Dice the onion and press the garlic

   Finely mince the onion and press the two garlic cloves.

   Time: PT5M

3. Sauté onion and garlic

   In the pot, heat olive oil and the unsalted butter. Add the onion and garlic, sauté over medium heat until translucent.

   Time: PT5M

   Temperature: medium heat

4. Add the aromatics

   Stir in the rosemary, thyme, black pepper and salt. Mix for one minute.

   Time: PT1M

   Temperature: medium heat

5. Deglaze with white wine

   Pour the white wine into the pot, stir to loosen the browned bits, then let reduce for one minute.

   Time: PT1M

   Temperature: medium heat

6. Add the broth cube

   Crumble the vegetable broth cube into the liquid and mix well.

   Time: PT1M

7. Add mushrooms and water, simmer

   Add the reserved mushroom strips and water, stir, cover and let simmer for 10 minutes over low heat.

   Time: PT10M

   Temperature: low heat

8. Prepare the flour‑water mixture

   In a small bowl, mix 40 ml water with the flour, whisking until smooth.

   Time: PT2M

9. Thicken the soup and add coconut cream

   Pour the flour‑water mixture into the pot while stirring constantly, add the coconut cream, cumin, adjust pepper and thyme. Cover and let simmer for 18 minutes over low heat until the broth is creamy.

   Time: PT18M

   Temperature: low heat

10. Sauté the golden mushrooms

    Melt 25 g butter in a hot pan, add the chopped parsley, then add the reserved mushroom strips. Brown the first side, gently flip and brown the other side.

    Time: PT5M

    Temperature: medium heat

11. Serve

    Ladle the soup into bowls, drizzle with olive oil, sprinkle with chopped fresh parsley and place the golden mushrooms on top.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

7 g

Carbohydrates

24 g

Fat

30 g

Fiber

5 g