Perfect for Thanksgiving, this Coconut Cream of Mushroom Soup doubles as a gravy. It is oil free, utilizing fat free sauté and grill techniques. It is also soy free, grain free, gluten free and nut free [no, coconut is not a tree nut–even though it does grow on trees–nor is it related to the legume we refer to as the peanut]. Unless you or anyone you cook for is allergic to coconut, mushrooms, or garlic, this recipe should be universally edible and a sure hit across the board (I’m serious, even the staunch meat eater or otherwise anti-vegan family among you will enjoy this).
Since said holiday is tomorrow, I’ll focus on the details of the recipe and keep exposition to a minimum. I splurged on chanterelle mushrooms for this, but if you’d rather use a cheaper variety or if chanterelles aren’t available where you live, etc…you can sub any type of mushroom :) So here we go…
Coconut Cream of Mushroom Soup
Serves 3 to 4
1 1/2 lbs chanterelles or mushroom of choice, trimmed
2 medium onions, diced.
1 clove garlic, minced
4 cups vegetable stock, see recipe here.
1 x 15oz can full-fat coconut milk.
1 Tablespoon fresh or dried thyme leaves + extra leaves or whole sprigs for garnish.
Himalayan pink salt, or salt of choice
freshly ground peppercorn or black pepper
Grill the raw mushrooms, turning occasionally, until tender and lightly charred. This should take about 5 minutes. Set aside.
In a medium soup pot, saute onion in a small amount of water.
Add vegetable stock and deglaze the pot, scraping any browned bits off the bottom.
Reserve half of the mushrooms (be sure to leave a handful for garnish) and onions and place into a food processor or high-powered blender with the minced garlic. Add coconut milk & thyme leaves, and blend until smooth.
Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock for a thinner soup.
Season soup with thyme sprigs or leaves, salt, and pepper. Top with remaining mushrooms if desired.
Happy Thanksgiving. Cheers, Paleoveganista :)