Creamy mushroom soup
Say goodbye to canned mushroom soup with this perfectly homemade recipe! The taste of coconut will make it even more delicious!
1- Melt the butter in a pot on medium heat then fry the onion until soft.
2- Add the mushrooms and the garlic. Cook until mushrooms soften. Season with salt, black pepper, white pepper and thyme.
3- Pour in American Garden coconut milk and stir until it boils then add the chicken stock. Stir frequently bringing it to boil.
4- Reduce the soup to a simmer and cook for 1 more hour.
5- Garnish with parsley leaves and serve hot.
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