You won’t be able to put your spoon down with this hearty cream of mushroom soup. Packed with a forest full of mushrooms, scoop up a generous bite with some garlic bread for a piece of creamy heaven.

The crunch with the rich creamy, earthy flavor with jussttt a hint of parsley is next LEVEL.

Prep:

• Prep time: 15 mins

• Cook time: 15 mins

Ingredients:

• 1 lb brown mushroom (more the better tbh)

• 1/2 big onion -diced

• 4 tbsp butter or oil

• 8 cloves of garlic - minced

• 2 tbsp veggie or mushroom bullion (mixed in 1/2 cup water)

• 1/2 cup heavy cream (optional)

• 2 cups coconut cream

• 1/2 cup white wine (Sauvignon Blanc or Pinot Grigio)

• 1/2 cup veggie/chicken stock

• 1/3 cup finely chopped parsley

• 1 tbsp corn starch (heap)

• salt/pepper

Substitute butter with oil or vegan butter, veggie stock, and heavy cream with coconut cream to make the recipe vegan!

Recipe:

Pro tip: I substituted heavy cream with coconut cream. It’s healthier, so so creamy, and absolutely nom nom! In terms of flavor, the mushroom is front and center, and you only notice the subtle nutty flavor of the coconut come through to compliment the shrooms!

Now with the recipe! On high heat, take a big saucepan and sauté onions in butter. When the onion starts to turn translucent, add the mushroom and garlic, and cook till the mushroom starts to deepen in color and the garlic releases its fragrance.

Being heat down to medium high and add a splash or two of wine and reduce the wine for the next three minutes. Now add in the stock, the coconut cream, and heavy cream, and half of the parsley. Bring the soup to a boil. Since we didn’t use a lactose/fatty base for the soup, we’ll need to thicken it up a bit. Drip in corn starch (premixed with a 1/3 cup of water) little by little, stirring constantly, till you get the desired consistency. You might even need all of the corn starch. I like my mushroom soup super thick, almost chunky so I can use the garlic bread like a spoon! Once you get the desired consistency, you’re done!

Garnish with parsley and enjoy with garlic bread.

For the garlic bread:
I make a compound butter spread using parsley, parmesan cheese, and butter. Spread it generously over a slice of sourdough bread or whatever you like. Bake at 400F for roughly 10 -12 minutes for that slightly chewy crunch!

Tag me on Instagram with #nommygod, so I can see your yummy creations!