The key to making this soup taste absolutely delicious is sautéing the mushrooms for a long time at a low temperature. The flavors emerge, and you are left with a rich, delicious soup. I love adding shiitake mushrooms to the mix as they are a good source of iron and good for your immune system.
- 1 tablespoon olive oil
- 3 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- 2 pounds assorted mushrooms
- 3 cups vegetable broth
- 1 (15-ounce) can coconut milk
- truffle sea salt, to taste
- pine nuts
DirectionsIn a pot over medium heat, add olive oil, garlic, and shallot. Sauté for 3–5 minutes or until fragrant. Add mushrooms and continue to sauté for 20–30 minutes on low to medium heat. Add broth and cream of the coconut milk, discarding the coconut liquid. Using an immersion blender, blend until smooth. Continue to cook on low for 10 minutes. Add truffle salt to taste and top with pine nuts.
This recipe has been adapted from "Eating Purely: More than 100 all-natural, organic, gluten-free recipes for a healthy life" by Elizabeth Stein. To buy this book, click here.