Creamy Coconut Mushroom Soup

Recipe

15 INGREDIENTS • 8 STEPS • 45MINS

Creamy Coconut Mushroom Soup

4

1 rating

Learn how to make iconic, comforting, Creamy Mushroom Soup with coconut milk!

Creamy Coconut Mushroom Soup

Save

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Learn how to make iconic, comforting, Creamy Mushroom Soup with coconut milk!

45MINS

Total Time

$2.71

Cost Per Serving

Ingredients

Servings

4

US / Metric

9 cups

Mushrooms, sliced

1

Medium Onion, diced

1 1/2 Tbsp

1 1/2 Tbsp

4 cloves

Garlic, diced

4 sprigs

1/2 tsp

Ground Black Pepper

2 Tbsp

All-Purpose Flour

3/4 cup

Dry White Wine

1/2 Tbsp

1

Vegetable Bouillon Cube

2 cups

Vegetable Stock

1 cup

Coconut Milk

3/4 cup

Heavy Cream

2 Tbsp

Chopped Fresh Parsley

Nutrition Per Serving

VIEW ALL

Calories

483

Fat

38.6 g

Protein

7.4 g

Carbs

24.1 g

Creamy Coconut Mushroom Soup

Save

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Cooking InstructionsHide images

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 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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