Mushroom Soup

I made this recipe when my friend Nichole came for lunch. Served with fresh wheat bread. I had only used coconut milk to make ice cream before this.... I loved the creaminess it added - but still keeping it dairy-free.

Mushroom And Coconut Milk Soup

• 1 Leek Chopped
• Dried Shiitake Mushrooms - the amount depends on your preference - I like a lot of mushrooms - but about an ounce
• 2 Large Portabella Mushrooms (original recipe called for 8oz Cremini - I had Portabella on hand)
• 2 cloves of garlic - minced
• 3 cups veggie stock
• 1 can coconut milk - I used lite - lower fat, less calories
• fresh pepper

First, I covered the dried mushrooms in boiling water (about a cup for an ounce). I saved the liquid for soup. Strain either with wet cheesecloth or a damp coffee filter to remove any grit.


Saute the leeks. Add the portabella mushrooms and garlic. Cook until liquid is released.


Transfer the leeks, mushrooms and garlic to a sauce pan. Add the veggie stock and liquid from soaking mushrooms. If you are like me - and added extra mushrooms - add a little more veggie stock. Simmer for about 20 minutes.


Remove about half the soup and blend until smooth. Return to pan.


Add the coconut milk. Top with fresh ground pepper when serving.


This was a super yummy recipe. Using the lite coconut milk save some fat and calories. I prefer LOTS of mushrooms in my soup - but it could be made with less - or sliced cremini instead of portabella. Yummy and filling. Enjoy!