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.

Creamy mushroom soup with truffle oil & sourdough toasts

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 xxx

Creamy mushroom soup with truffle oil & sourdough toasts

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.
Prep time: 20 minutes
Cook time: 30 minutes
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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.

To serve

  • Toast the bread.
  • Spoon the soup into bowls.
  • Drizzle with truffle oil and a swirl of coconut yogurt.
  • Top with the bread, reserved mushrooms, thyme and toasted walnuts.

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