Wild Mushroom Soup
This rich and filling dish is the perfect way to use enjoy this mixed wild mushrooms.
Nutrition Per Portion
- 282 Calories |
- 9.4g Carbohydrates |
- 26.9g Fat |
- 2.3g Fibre |
- 5.2g Protein |
- 2g Sugar
Boil some water for the stock. You will need 500ml for each stock cube.
Slice the mushrooms.
Chop the parsley.
Peel and finely chop the shallots.
In a saucepan add the olive oil over medium-high heat.
Add the shallots and saute until transulcent.
Add the mushrooms and thyme and saute until softened.
Add the stock around 200-250ml per person, bring to the boil and then lower to a simmer.
Stir through the coconut milk and season with salt and pepper to taste.
Distribute the soup among serving bowls.
Garnish with parsley and serve.
Button Mushrooms, sliced
Shiitake Mushrooms, sliced
Oyster Mushrooms, sliced
Fresh Parsley, chopped
Shallots, finely chopped
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