Description
A rich and creamy vegetarian soup that highlights the deep, earthy flavors of porcini and mixed mushrooms, blended smoothly with coconut milk for a comforting and delicious meal.
Ingredients
Dry Ingredients
- 1 oz dried porcini mushrooms
Fresh Ingredients
- 2 cups mixed mushrooms, sliced
- 1 onion, chopped
Liquids and Seasonings
- 2 cups vegetable broth
- ½ cup coconut milk
- Salt and pepper to taste
Instructions
- Soak Porcini Mushrooms: Place the dried porcini mushrooms in a bowl with warm water and let them soak until softened, about 15 minutes. Then drain and set aside.
- Sauté Mushrooms and Onion: In a large pot over medium heat, cook the soaked porcini, mixed mushrooms, and chopped onion until the mushrooms are tender and the onion is translucent, about 8-10 minutes.
- Add Broth and Simmer: Pour in the vegetable broth, bring the mixture to a gentle simmer, and cook for 10 minutes to let the flavors meld.
- Blend the Soup: Use an immersion blender or transfer the soup in batches to a blender, blending until smooth but leave some mushroom pieces unblended for texture.
- Finish with Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste. Heat through briefly and serve warm.
Notes
- Keep some mushrooms un-blended to add pleasant texture to the soup.
- You can substitute vegetable broth with mushroom broth for an intensified mushroom flavor.
- Use a blender carefully to avoid over-blending if you like a chunkier soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
