Creamy Mushroom Soup with Truffle Oil & Sourdough Toasts

This gorgeously creamy mushroomy soup is packed with intense mushroom flavour. The mushrooms, when combined with creamy coconut milk, are dreamy.

To make this soup extra special, I topped with some toasted sourdough, a big drizzle of truffle oil, mushrooms, crushed and toasted walnuts and fresh thyme – the perfect combination.

Because it’s creamy and packed with flavour, I think it’s perfect for a festive starter.

You can use any mushrooms you prefer – I used a mix of wild and chestnut.

I hope you enjoy, much love Niki xx

Creamy mushroom soup with truffle oil & sourdough toasts

Prep time: 20

Cook time: 30

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Ingredients

1 onion roughly chopped
2 tbsp olive oil
600 g mixed fresh mushrooms chopped up–I used wild and chestnut
3 cloves garlic sliced
Big pinch salt
250 ml coconut milk
250 ml vegetable stock
2 tbsp fresh thyme leaves picked
Sea salt
Freshly ground black pepper
Juice 1/2 lemon

For the toppings

Drizzle truffle oil
Coconut yogurt
1-2 slices toasted sourdough sliced
Reserved mushrooms
Fresh 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.
Now add a big pinch of salt. Scoop out 2 -3 tbsp cooked mushrooms–set aside.
Add in the coconut milk & stock. Simmer for 10 minutes.
Using a stick blender of food processor blitz until creamy.