Creamy Coconut Mushroom Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

9 cups

Mushrooms , sliced

1

Medium Onion , diced

1 1/2 Tbsp

Butter

1 1/2 Tbsp

Olive Oil

4 cloves

Garlic , diced

4 sprigs

Fresh Thyme

1/2 tsp

Ground Black Pepper

2 Tbsp

All-Purpose Flour

3/4 cup

Dry White Wine

1/2 Tbsp

Salt

1

Vegetable Bouillon Cube

2 cups

Vegetable Stock

1 cup

GOYA® Coconut Milk

3/4 cup

Heavy Cream

2 Tbsp

Chopped Fresh Parsley

Cooking Instructions

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Step 1

In a large pot over medium heat melt Butter (1 1/2 Tbsp) together with Olive Oil (1 1/2 Tbsp) .

Step 2

Add in Onion (1) , Garlic (4 cloves) , Fresh Thyme (4 sprigs) , Ground Black Pepper (1/2 tsp) and let it soften up and release its flavors.

Step 3

Add in the Mushrooms (9 cups) and stir thoroughly. Cook for about 10 minutes.

Step 4

Sprinkle in the All-Purpose Flour (2 Tbsp) , turn your heat down to low and stir continuously for about 4 minutes.

Step 5

Add in the Dry White Wine (3/4 cup) and give it a quick stir. Cook for 2 minutes to burn off the alcohol.

Step 6

Season with Salt (1/2 Tbsp) . Break apart the Vegetable Bouillon Cube (1) into the pot and add the Vegetable Stock (2 cups) then stir.

Step 7

Turn the heat up to high and as it comes up to a boil add in the GOYA® Coconut Milk (1 cup) . Let it cook on a roiling boil and stir occasionally for 15 minutes.

Step 8

Taste for salt and adjust accordingly. Add in the Heavy Cream (3/4 cup) , Fresh Parsley (2 Tbsp) and give it a stir. Let it cook on a rolling boil for another 2 minutes, then serve.