Creamy mushroom soup
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
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
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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.
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Add a large pinch of salt. Scoop out 2-3 tbsp cooked mushrooms and set aside.
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Add the coconut milk and stock, then simmer for 10 minutes.
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Using a stick blender or food processor blitz until creamy.
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To serve, toast the bread, spoon the soup into bowls and drizzle with truffle oil and a swirl of coconut yoghurt.
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Top with the bread, reserved mushrooms, thyme and toasted walnuts.
As featured in the November 2019 issue of Gluten-Free Heaven magazine