Cream of Mushroom Soup
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In today’s video, we show you how easy it is to make a delicious homemade cream of mushroom soup!
This extra creamy mushroom soup boasts a mix of delicately flavored sautéed mushrooms, onion, herbs, and organic coconut milk. So quick and easy to prepare, our recipe will have you falling in love with this tasty soup all over again. You will never be able to buy the canned version ever again!
Serve this tasty soup with a side of baked potatoes and some vegetables for a complete yummy meal.
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 20 mins / Servings: 6 people
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Cream of Mushroom Soup
1 small bunch - Thyme
1 sprig - Rosemary
4 cloves - Garlic
10.5 oz (300g) - Mushroom
1 - Onion
¼ cup (40g) - Corn starch
1 tsp (6g) - Sea salt
¼ tsp (1g) - White pepper
1.3 oz (35g) - Dried mushroom
53 oz (1.5L) - Chicken broth
13.5 oz (400g) - Coconut milk
For garnish - Parsley
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Cream of Mushroom Soup
1 - Separate the thyme from the stems and set it aside into a small bowl (or a ramekin).
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Repeat with the rosemary leaves and roughly chop them before setting them aside.
3 - Crush and peel the garlic cloves. Then, finely mince them with a sharp knife before setting them aside.
Tip: Sabatier knives are excellent french blades we recommend for professional and home cooks. We also love this reversible cutting board with integrated hand grips from John Boos.
4 - Slice the mushrooms, transfer them into a bowl, and set them aside.
5 - Finally, peel and mince the onion and set it aside.
6 - Add about 4 tbsp of olive oil into a cast iron dutch oven (or a large pot) and preheat over medium heat.
Tip: Staub and Le Creuset are some of the best brands money can buy. Here, we used this fantastic cast iron dutch oven from Le Creuset and are very happy with it! For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
7 - When the oil starts to bubble, add the minced onion and stir until well coated in oil using a silicone spatula. Then, let it cook on medium heat for about 5 minutes, making sure to stir from time to time to prevent the onion from sticking to the bottom of the pot.
8 - After 5 minutes, stir in the minced garlic and then the sliced mushrooms. Cook for another 5 minutes while continuously mixing.
9 - Next, add the cornstarch and mix until well combined.
10 - Add the salt, pepper, thyme, rosemary, dried mushrooms, and chicken broth to the pot and stir to combine.
11 - Bring the soup to a boil and allow it to reduce for a couple of minutes (or until it starts to thicken).
12 - Finally, mix in the coconut milk and let the soup simmer for about 10 minutes.
13 - Serve in a soup bowl and garnish with fresh parsley.
14 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.