Whole mushroom soup creamy
The creamy base is completely without dairy products, made with a chicken and coconut milk combo.
How can a soup taste this creamy without dairy? We are also surprised, but the combination of coconut milk and chicken produces a rich and surprisingly smooth texture.
We love a mix of shiitake buttons and mushrooms for this creamyTout 30 Mushroom soup, but do not hesitate to discuss everything you have by hand. The Méo dough may seem unusual addition, but it adds a tasty punch of the Umami flavor that raises this soup of the ordinary to do.
Made 4 servings
Ingredients
3 tablespoons of coconut oil
8 oz buttons mushrooms, finely chopped
8 oz Shiitake mushrooms, finely chopped
1 yellow onion, diced
1 clove garlic, mined
1/4 cup of tapioca flour
2 cups of chicken broth
1 cup of canned coconut milk
1 TSP MISO Paste
1/2 c. Fresh thyme
1/4 c. Muscade nuts
1/2 teaspoon fresh print, minced
1 C. Kosher salt tea
1/2 freshly ground black spoon
How to do it
- In a large heavy oven or a Dutch oven, heat coconut oil over medium-high heat.
- Add fungi, onion and garlic and cook in, stirring occasionally until the onion softens, about 5 minutes.
- Add the tapioca flour, chicken broth, coconut milk and miso paste and cook for 5 minutes. Add thyme, nutmeg, tarragon, salt and pepper, bring it simmer and cook for 5 minutes more.
- Turn off the heat and use an immersion mixer to reduce the soup to a smooth consistency.
