This creamy mushroom soup recipe is by Niki Webster from Rebel Recipes
Creamy mushroom soup is sure to warm you up this winter.
Creamy mushroom soup
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 368 kcal
Ingredients
- 1 onion, peeled, roughly chopped
- 2 tbsp olive oil
- 600 g mixed fresh wild mushrooms, chopped
- 3 garlic cloves, peeled, sliced
- a large pinch of salt
- 250 ml coconut milk
- 250 ml gluten-free vegetable stock
- 2 tbsp thyme, leaves picked
- sea salt and freshly ground black pepper
- juice of 1/2 a lemon
Toppings
- a drizzle of truffle oil
- coconut yoghurt
- slices of toasted gluten-free sourdough
- 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.
-
Add a large pinch of salt. Scoop out 2-3 tbsp cooked mushrooms and set aside.
-
Add the coconut milk and stock, then simmer for 10 minutes.
-
Using a stick blender or food processor blitz until creamy.
-
To serve, toast the bread, spoon the soup into bowls and drizzle with truffle oil and a swirl of coconut yoghurt.
-
Top with the bread, reserved mushrooms, thyme and toasted walnuts.
Nutrition Facts
Creamy mushroom soup
Amount Per Serving
Calories 368
Calories from Fat 257
% Daily Value*
Fat 28.6g44%
Saturated Fat 15.2g95%
Sugar 7.7g9%
Protein 10.2g20%
* Percent Daily Values are based on a 2000 calorie diet.
As featured in the November 2019 issue of Gluten-Free Heaven magazine