15 INGREDIENTS • 8 STEPS • 45MINS

Creamy Coconut Mushroom Soup

Name: Creamy Coconut Mushroom Soup
Total time: PT2700.0S
Yield: 4
Ingredients: 2 pound Mushroom; 1 Onion; 1 1/2 tablespoon Butter; 1 1/2 tablespoon Olive Oil; 4 clove Garlic; 4 sprig Fresh Thyme; 1/2 teaspoon Ground Black Pepper; 2 tablespoon All-Purpose Flour; 3/4 cup Dry White Wine; 1/2 tablespoon Salt; 1 Vegetable Bouillon Cube; 2 cup Vegetable Stock; 1 cup Coconut Milk; 3/4 cup Heavy Cream; 2 tablespoon Fresh Parsley

Recipe

4.0

1 rating

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

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Creamy Coconut Mushroom Soup

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CaribbeanPot

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

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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

4 tsp

Butter

4 tsp

Olive Oil

4 cloves

Garlic, diced

4 sprigs

Fresh Thyme

as needed

Ground Black Pepper

2 Tbsp

All-Purpose Flour

3/4 cup

Dry White Wine

2 tsp

Salt

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

Add to plan

Creamy Coconut Mushroom Soup

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CaribbeanPot

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 (4 tsp) together with Olive Oil (4 tsp).

step 2

Add in Onion (1), Garlic (4 cloves), Fresh Thyme (4 sprigs), Ground Black Pepper (as needed) 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 (2 tsp). 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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