Quick Cream of Mushroom Soup Recipe

Mushroom cream



  1. Put the butter or oil in a pot and when it is hot add the onion and garlic. Stir and cook for 1 or 2 minutes over medium-high heat, stirring occasionally.
  2. Add the mushrooms, stir and cook for about 5 minutes over medium-high heat or until they begin to brown, stirring occasionally.
  3. Add the white wine and cook over high heat for 1 or 2 minutes, stirring frequently.
  4. Add the flour, stir and cook over medium-high heat for about 2 minutes, stirring frequently.
  5. Add the vegetable stock, thyme, salt and pepper, stir and cook over medium heat for 15 minutes.
  6. Add the coconut milk, stir and cook 2 or 3 more minutes.
  7. You can serve the soup as is, whip it completely or whip it partially, which is what I did. It depends on the consistency you are looking for.
  8. Serve immediately or store leftovers in the fridge for about 5-7 days.


Keywords: Mushroom cream

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