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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
mins
Cook time:
30
minutes
mins
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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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