This recipe is quick and easy and full of creamy flavour without using dairy, unless you choose too! I love mushroom soup, but if you are not a fan of mushrooms, I’ve included some other veggie suggestion in the NOTE. I make some version of this soup at least once a week and serve it warm or chilled depending on the season. It’s wonderful as a first course when entertaining or for a light lunch.
TIP: White or brown button mushrooms work great for this soup, but you can also add in some other more flavourful mushrooms like chanterelle and porcini, if you like.
NOTE: Always be careful when blending hot or warm ingredients. You can use this recipe to make other great veggie soups too like broccoli, carrot, sweet potato, pumpkin and zucchini. Just use approx. 2½ – 3 cups of coarsely chopped veggies (or mashed sweet potato or pumpkin) and the rest of the ingredients in the recipe.
PREP TIME 15 – 20 minutes
COOKING TIME 15 – 20 minutes
- 1 – 2 tbsp coconut or olive oil
- 3 cups (approx.) sliced or chopped mushrooms (of choice)
- 1 medium onion, finely chopped
- 1 clove garlic peeled and finely chopped (optional)
- 1½ tsp sea salt (to taste)
- Freshly ground pepper (to taste)
- 1½ cup coconut milk or milk of choice
- 1 – 2 sprigs fresh thyme (or ½ tsp of dried)
- 2 tbsp flour or gluten-free flour (mixed with ¼ cup water)
- Olive oil (for drizzling)
- Micro herbs and/or herb leaves
- Fresh thyme sprigs (optional)
- Steamed mushroom and onion pieces (optional)
- In a large sauté pan add 1 – 2 tablespoon of coconut oil or olive oil and heat on medium-high heat for 1 minute. Then add the onion and mushrooms and cook while stirring for approx. 10 minutes or until they soften, but do not brown. Remove approx. ½ cup of the cooked onions and mushroom and keep warm to use when serving the soup.
- Then add the garlic, sea salt, pepper and thyme to the pan, stir and add the coconut milk and bring to a simmer, but do not boil. Add the thyme then reduce heat to medium-low and continue cooking for approx. 5 minutes until tender.
- Mix the flour with ¼ cup of water well and stir into mushroom soup mixture and continue cooking while stirring until the soup thicken a little approx. 3 – 5 minutes.
- Remove from heat and cool for approx. 10 minutes before blending or you can also carefully use a stick blender to blend right in the pan.
- Then spoon approx. half the mixture into a blender and carefully blend on high until well blended and pour into a saucepan and then blend remaining soup and add to saucepan. (You may need to add a little more coconut milk while blending, but not too much or the soup will be too thin and not as creamy, unless you prefer it thinner).
- Check for seasoning and add a little more sea salt and pepper, if desired. You can serve the soup immediately or chill the soup at this point for up to 3 days and gently reheat when ready to serve, or freeze for up to 1 month.
- When ready to serve the soup, reheat the reserved onion and mushrooms pieces. Cut some fresh herbs leaves like parsley an/or use micro herb greens.
- Serve the soup in bowls and place the onion and mushroom pieces in the center of the bowl (a shallow bowl works well for this), drizzle with a little olive oil and top with micro herbs and/or a few herb leaves and fresh thyme sprigs. If you prefer you can just stir in the onion and mushroom pieces before serving.
And if you love mushrooms enough to create this delicious soup, you may also want to try the new Milky Mushroom Gentle Cleansing Oil. A certified organic dual-phase cleansing oil powered by silver ear mushroom, a natural alternative to traditional Hyaluronic Acid.
Kate’s book, The Flavour of Joy is more than a cookbook! It includes stories to inspire, uplift and amuse, as well as over 80 delicious easy to prepare healthy recipes, tips, a few of her more memorable celebrity kitchen mishap stories and some of her clients’ favourite dishes.
Website: theflavourofjoy.com (you can order the book here)