Silken Sunset Mushroom Soup
Veggie, Vegetarian, Gluten-Free · Soup
30 min
Cook time
4
Servings
250
Calories
7
Steps
- Prepare Ingredients: Clean and slice 1 lb of assorted mushrooms (like shiitake, oyster, and button). Dice 1 medium onion and mince 3 cloves of garlic.
- Sauté Vegetables: In a large pot, warm 2 tablespoons of olive oil over medium heat. Add the onions and garlic, sautéing until they're translucent, about 5 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the pot, sauté for another 10 minutes until they are browned and their moisture has been released.
- Add Spices: Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, and salt and pepper to taste.
- Simmer: Pour in 4 cups of vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Blend: Carefully transfer the soup to a blender (or use an immersion blender in the pot). Blend until smooth and creamy.
- Finish and Serve: Return the blended soup to the pot. Stir in 1 cup of coconut cream and heat through. Adjust seasoning if necessary, and serve garnished with fresh chopped parsley and a drizzle of truffle oil.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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