Molly loves soups – especially as she’s just had braces fitted. So it’s a quick and easy mushroom soup today. Loads of flavour, and coconut cream to give is a bit of sweetness.
Free From: Dairy, Soya, Eggs, Gluten
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 onion finely chopped
2 cloves of garlic – minced
500g of chopped mixed mushrooms – brown, button, closed capped, wild – whatever you have, or whatever takes your fancy.
160 ml coconut cream
160 ml Koko milk (or any non-dairy)
160 ml vegetable stock
Briefly fry the onion in a bit of olive oil just til it gets a bit of colour
Add in the garlic and the mushrooms. Add in a bit more olive oil if the mushrooms stick to the pan.
Fry the mushroom until they begin to get soft.
Add in all three liquids, give it a good stir and simmer for 5-7 minutes. The mushrooms should be soft after that time.
Grab a hand blender and bliz the mixture until you get the desired consistency. We like it to be a bit chunky but you can make it completely smooth if you prefer. If you don’t have a hand held blender then put in in a food processor for a few pulses.
Taste and adjust the seasoning.
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