Cream of mushroom soup has been a favourite of mine for quite some time now. Of course, about a decade ago, prior to embarking upon the beautiful journey that was my degree in human nutrition (geez, when did I get so poetic?), the only mushroom soup I ate/drank (just stumped myself there) was a can of Campbell’s soup. Nowadays, I prefer to happily make it from scratch. Though this soup is unattractively brown/beige and lumpy, its intensely earthy flavours will knock your pants off, as what it lacks in aesthetics, it makes up for in utter deliciousness. By the way, this soup may be a “cream” of mushroom soup, but not a drop of cream or dairy has come even close to it. So what’s the secret to its creaminess? Coconut milk (wow, I’m really bad at keeping secrets). 😉
So today, I am highly suggesting that you forget the canned stuff and make the real deal! 🙂 Here we go:
Cream of Mushroom Soup
- 2 cups mushroom broth (or just regular vegetable broth)
- 3 potatoes, peeled
- 1/2 cup white wine*
- 1 cup coconut milk (mix well after opening the can as the solid and liquid parts tend to naturally separate)
- 2 onions
- 1 tbsp. extra virgin olive oil
- 16 oz cremini mushrooms
- 16 oz. white-button mushrooms
- 6 sprigs fresh thyme
- Pepper, to taste
* N.B. Only use a white wine you would drink. While the white wine you use doesn’t have to be the fanciest bottle at the liquor store, make sure it’s one you wouldn’t have to plug your nose to drink as if you use a wine you dislike, chances are you’ll dislike this soup too.
- Add all ingredients to a large pot (minus 1 sprig of fresh thyme which you can keep for garnishing).
- Bring to a boil, then allow to simmer until all vegetables are well cooked.
- Using a hand-held blender, food processor or regular blender, pulse the soup until a creamy consistency is obtained.
- Top with fresh thyme.
- Drink/eat (stumped myself again).