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 xxx
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.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
