Creamy Mushroom Soup
Indulge in a velvety mushroom soup that combines the deep, earthy flavors of cremini, button, and portobello mushrooms with a luscious coconut milk base. This aromatic blend is seasoned with savory herbs and a touch of soy sauce for a rich umami depth, making it a perfect cozy main or an elegant starter.
Instructions
- 1
In a large pot, sauté onion (1), garlic (1 tsp), dried oregano (1 tsp), and dried basil (1 tsp) in olive oil (1 tbsp) until the vegetables are softened.
- 2
Stir in white button mushrooms (480 g), cremini mushrooms (240 g), portobello mushrooms (2), and soy sauce (2 tbsp). Cover and cook to let the mushrooms release their moisture.
- 3
Remove the lid and cook for another period uncovered, allowing excess water to evaporate for a more concentrated flavor.
- 4
Pour in coconut milk (400 ml) and simmer gently, allowing the earthy mushroom juices and creamy milk to blend perfectly.
- 5
Season with sea salt (0.5 tsp) and black pepper (0.5 tsp) to your preference. Ladle into bowls and garnish with fresh basil (1 sprig).
Nutrition Facts
Per portion