A creamy and hearty mushroom soup. Perfect for lunch or as a starter for dinner.
Ingredients
½ lb. fresh mushroom sliced – any kind you like, I use cremini
3 green onions, diced
1 tsp. fresh ginger root, smashed
3 medium cloves garlic, cut up
¾ cup diced yellow onion
salt and pepper
1 medium potato peeled and diced
some fresh mint leaves finely cut longitudinally
1 tablespoon all purpose flour
1 rib celery cut up
1 cup coconut milk
2 cups chicken bone broth (my home made recipe)
4 sprigs thyme
¼ cup white wine
5 cups water
2 tablespoons butter
A wee bit of cream for garnish
Chive or any herb blossom for garnish
Directions
- Bring salted water potatoes and mushrooms to a boil.
- Lower heat and simmer for 20 min until the mushrooms are tender and the potato is cooked.
- While the mushrooms and potato cook, heat a pan and melt the butter, stir in flour, and saute it and then add the diced green onions, the yellow onions, celery, ginger and garlic.
- Keep stirring until the onions turn a warm gold and the fragrance from the ginger and garlic exudes.
- Add some grinds from your pepper mill.
- When the mushroom and potato are cooked, add the sauteed veggies to the mushroom mix.
- Add the bone broth to the mixture and simmer for 15 minutes.
- Add the mint, wine, thyme and coconut milk. Simmer for 5 more minutes.
- You can blend the soup in a blender for a smooth texture if you wish. Ladle into bowls and add a wee dollop of cream. I like to top the cream with a herbal flower from my kitchen garden, like chive blossoms.
