Creamy wild mushroom soup

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Here in Zürich, the snow/sun (we had everything over the last month) made place for rain. And rain means… soup (okay, I admit: there’s some weird things going on in my head).

Anyhow, I found this gorgeous mushroom soup recipe in my new Paleo cookbook. They swapped the cream/milk for coconut milk, and – no nonsense- what an upgrade!

Just two more tips to make this soup super fabulous:

  1. make sure to use a good mix of some nice wild mushrooms; and
  2. top it with some nice fresh parsley right before you serve it.

Ready? Here we go!

Ingredients (serves 4)

  • 1 tbs olive oil
  • 1 onion, minced
  • 400 g wild mushrooms, sliced
  • 3 cloves of garlic, minced
  • 600 ml vegetable broth (you can simply use vegetable bouillon cubes and dissolve then in cooking water)
  • 200 ml light coconut milk
  • fresh parsley, chopped
  • pepper to taste

Method

1. Heat olive oil on high heat and fry onions for ca. 3-4 minutes. Add mushrooms, reduce heat and stir fry for a few minutes.

2. Add garlic and bouillon. Leave to simmer for about 15 minutes. Add coconut milk and cook for another minute.

3. Purée with a stick blender until very smooth and add pepper to taste.

4. Garnish with some fresh parsley.

** and that’s how easy it is to make this delicious soup… enjoy!**

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