Creamy mushroom soup

Name: Creamy mushroom soup
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 onion, peeled, roughly chopped; 2 tbsp olive oil; 600 g mixed fresh wild mushrooms, chopped; 3 garlic cloves, peeled, sliced; a large pinch of salt; 250 ml coconut milk; 250 ml gluten-free vegetable stock; 2 tbsp thyme, leaves picked; sea salt and freshly ground black pepper; juice of 1/2 a lemon; a drizzle of truffle oil; coconut yoghurt; slices of toasted gluten-free sourdough; thyme; toasted walnuts

This creamy mushroom soup recipe is by Niki Webster from Rebel Recipes

Creamy mushroom soup is sure to warm you up this winter.

creamy mushroom soup

Creamy mushroom soup

Prep Time 20 minutes

Cook Time 20 minutes

Servings 4

Calories 368 kcal

Author Niki Webster

Ingredients

1 onion, peeled, roughly chopped
2 tbsp olive oil
600 g mixed fresh wild mushrooms, chopped
3 garlic cloves, peeled, sliced
a large pinch of salt
250 ml coconut milk
250 ml gluten-free vegetable stock
2 tbsp thyme, leaves picked
sea salt and freshly ground black pepper
juice of 1/2 a lemon

Toppings

a drizzle of truffle oil
coconut yoghurt
slices of toasted gluten-free sourdough
thyme
toasted walnuts

Instructions

In a large pan, fry the onion on a medium heat with the olive oil until soft and caramelising. Add the garlic and mushrooms and fry until the mushrooms have softened.
Add a large pinch of salt. Scoop out 2-3 tbsp cooked mushrooms and set aside.
Add the coconut milk and stock, then simmer for 10 minutes.
Using a stick blender or food processor blitz until creamy.
To serve, toast the bread, spoon the soup into bowls and drizzle with truffle oil and a swirl of coconut yoghurt.
Top with the bread, reserved mushrooms, thyme and toasted walnuts.