Hello Guan’s Mushroom fans!
Using our Soup Blend, we have come up with a wonderful dish for that cold, blustering day when it’s 40 degrees outside and all you want to do is to be bundled up in front of the fire watching your favorite movie.
While filling, we have kept it light still by using coconut cream rather than any sort of dairy product. Not only that, it is so simple to make! It only takes about 20 minutes.
Check it out:
Creamy Coconut Mushroom Soup
Soup BlendServes 1-2Prep Time: 5 minutes I Cook Time: 15 minutes
Ingredients
- 1 package Guan’s Soup Blend Mushrooms, roughly chopped
- 2 tablespoons avocado oil
- 1 large shallot, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 tablespoon sage leaves
- 1 tablespoon thyme leaves
- 3 cups veggie stock
- ¾ cup coconut milk
- 1 teaspoon lemon juice
- Sea salt
- Pinch of black pepper
Instructions
- In a medium saucepan over high heat, add the oil and toss in shallot, garlic, herbs and sea salt and sauté for about 2-3 minutes. Toss in the mushrooms and sauté until the mushrooms because tender, around 3-5 minutes.
- Remove from the heat and add mushroom mixture, plus the remainder of the ingredients, into a high-speed blender. Purée until creamy.
- Pour into a pot and warm until the soup is warmed. Serve the bowls with a drizzle of olive oil and sprinkling of parsley. Enjoy!