Creamy mushroom soup
Say goodbye to canned mushroom soup with this perfectly homemade recipe! The taste of coconut will make it even more delicious!
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1h 10m
4 
HARD
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Ingredients
500 g sliced mushrooms
2 tbsp butter
1 chopped onion
2 minced garlic cloves
3 cups chicken stock
1 cup American Garden coconut milk
¼ tsp white pepper
¼ tsp black pepper
¼ tsp dried thyme
½ tsp salt
_To garnish:
Parsley leaves
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Preparation
Melt the butter in a pot on medium heat then fry the onion until soft.
Add the mushrooms and the garlic. Cook until mushrooms soften. Season with salt, black pepper, white pepper and thyme.
Pour in American Garden coconut milk and stir until it boils then add the chicken stock. Stir frequently bringing it to boil.
Reduce the soup to a simmer and cook for 1 more hour.
Garnish with parsley leaves and serve hot.
