Vegan Cream of Mushroom Soup
Ingredients for 2 portions:
900g of mixed mushrooms (white and brown), sliced
500ml of vegetable stock
1 can (400ml) of coconut milk
1 onion, chopped
8 cloves of garlic
1 Tbsp of olive oil
Salt and pepper to taste
Add the olive oil to a saucepan followed by the onion and garlic and sauté briefly.
Next, add the mushrooms and cover the saucepan and cook for 10-15 minutes on medium heat. Then remove the lid and cook for a further 10 minutes to allow the water from the mushrooms to evaporate. Remove some of the mushrooms and leave aside for garnish.
Once most of the water evaporated add the vegetable stock and coconut milk and leave on medium heat for 10 minutes stirring occasionally. Add salt and pepper to taste.
Finally, blend the soup using a hand blender.
Garnish with the mushrooms you left aside and some chopped fresh coriander or parsley.