Mushroom and Coconut Milk Soup

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Mushroom and Coconut Milk Soup
 
This recipe was shared with us from the June 2008 issue of Foods Matter - an oldy, but goody.

This particular recipe hints at the flavors of summer with a coconut milk base and a good dose of lemon for a refreshing tang, but it is still hard to escape the comfort food factor involved in this relatively hearty soup packed with earthy mushrooms.

I do recommend that even the coconut averse give this one a try. When used in savor applications, coconut milk is surprisingly sedated. Ah yes, onto the wheat-, gluten-, corn-, soy-, dairy-, egg-, and nut-free, vegan recipe …
Author:
Serves: 6 servings
Ingredients
  • 6 Tablespoons Olive Oil
  • 6 Small Leeks, trimmed and sliced finely
  • 12oz Chestnut, White Button, or Cremini Mushrooms, chopped small
  • 2½ cups Regular Coconut Milk
  • 2½ cups Gluten/Wheat-Free Vegetable Stock
  • Sea Salt
  • Freshly Ground Black Pepper
  • Juice of 1–2 Lemons
  • 4oz Oyster or Shitake Mushrooms, sliced
  • Extra 2 Tablespoons Olive Oil
Instructions
  1. Heat the oil in a heavy pan and add the leeks. Sauté gently for 2–3 minutes, then add the chopped mushrooms. Continue to cook gently, uncovered for a further 10 minutes.
  2. Add the coconut milk and stock. Bring to the boil then reduce the heat and simmer for approximately 20 minutes.
  3. Purée in a liquidiser or food processor then return to the pan and season to taste with the salt, pepper and lemon juice.
  4. When ready to serve, heat the extra oil in a pan and briskly fry the sliced oyster or shitake mushrooms.
  5. Reheat the soup and serve with the extra mushrooms scattered over the top.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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