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 (2 lb)
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
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.
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