“Cream” of Mushroom Soup

Guys, I was obsessed with Campbell’s Cream of Mushroom soup when I was little. Jac always got Tomato soup with pasta for lunch and I got that creamy bowl of mushroom goodness. I also used to eat mushrooms raw…and I put onions on my chocolate ice cream, but let’s save that story for another time…

Jac and I came across these awesome recipes by a youtube channel called River Cottage. It looks like it’s associated with Jamie Oliver’s Fifteen. They have really great, rustic recipes and we came across one for mushroom soup. We HAD to try it. Or at least I HAD to try it. It turned out AWESOME. The whole house smelled amazing! It’s crazy how much flavour comes off of mushrooms. I guess that’s why there is mushroom broth. It’s a powerhouse of flavour! We replaced the leeks with just regular onions and the cream with full fat coconut milk. It was creamy and delicious and dare I say…better than Campbell’s.

750g of mushrooms (either mixed or just white, whatever you got!)

1 cooking onion

3 sprigs of thyme

1 tbsp coconut oil

1 clove of garlic, chopped

1 tablespoon arrowroot starch (optional)

1.2 litres of veggie or mushroom stock (we used 1 tetra pak)

100 ml full fat coconut milk

1/2 tsp nutmeg

Salt and pepper

So to start you are going to melt the coconut oil in a very large frying pan or wok. Add the onions and thyme leaves and cook for about 10 minutes (or until soft). Add in the mushrooms and a sprinkle of salt. Stir around for a few minutes, add the garlic and cook down until soft. Pour in veggie stock and bring to a boil. Simmer uncovered for 20 minutes. Transfer soup into a large bowl and puree with an immersion blender or blend in actual blender. Transfer back to pan. Add in coconut milk and nutmeg. If you feel like it needs to be thicker, add in arrowroot. Salt and pepper to taste. Serve with a sprinkling of herbs and cashews. Yum!