Get ready for the simplest, yet most delicious mushroom soup. Perfect for a cozy fall evening in front of the fire, or really for anytime you are craving that umami flavor of mushrooms. I met the loveliest mushroom farmer at our farmer’s market a few weeks ago, with batches of fresh shiitake, enokitake, and chanterelles. I grabbed a few handfuls and brought them home. Sautéing mushrooms as a side simply with a little butter, olive oil, salt, and thyme is a great way to add flavor to a main course. You can also whip up this warming, nourishing soup in just a few minutes!
Mushroom soup topped with toasted pine nuts and fresh basil. Paired with prosciutto, sautéed spinach, and olives for a quick and flavorful lunch.
Ingredients
1 medium yellow onion diced
1 pound of mushrooms (a variety)
1 1/2 cups vegetable broth
1/2 cup coconut milk (full fat)
1 tbsp olive oil
1 tbsp ghee or butter
1 tsp fresh thyme (plus more for garnish)
salt and pepper to taste
Directions
Add the olive oil and butter to a pot over medium heat
Add in the onions and a pinch of salt - sauté until soft (about 7 minutes)
Add mushrooms and thyme and sauté until the mushrooms soften a bit (3-5 minutes)
Add vegetable broth and coconut milk and bring to a boil
Let soup simmer for about 10 minutes
Blend with an immersion blender or blender
Garnish with fresh thyme, a drizzle of coconut milk, and maybe some toasted pine nuts
