Dairy-Free Mushroom Soup
Creamy mushroom soup is an easy recipe which is both gluten-free and dairy-free. It tastes fabulous.
Serves 4
Ingredients:
2 tsp. olive oil
2 stalks of celery or 1 onion chopped
4 cloves of minced garlic
2 lbs mushrooms chopped
1/2 cup of water or 1/2 cup white wine
2 tsps. thyme
500 ml vegetable broth
1 14 oz can of coconut milk
Seasonings to taste.
To garnish:
Chopped mushrooms, parsley, croutons, spicy roasted chickpeas.
Method:
Heat a saucepan or large frying pan over a medium heat. Add the oil, garlic, and the celery or onions and stir for 3 - 5 minutes. Add in the mushrooms and thyme and wine or water and continue to cook for up to 5 minutes. Stir occasionally.
Add half of the vegetable broth and continue to cook for 10 minutes.
Finally add the coconut milk and cook for five minutes.
I prefer to use a hand blender to mix the soup up before serving. You can do this at this stage or leave it as it is.
Add more of the vegetable broth until a desired consistency is reached and continue to heat gently through.
Taste and add further seasonings if you require.
Additional Notes:
Serve this with a warm roll. Alternatively, serve with some rice and salad.
Freezing Notes:
Keep in a covered container in the refrigerator for up to 5 days.
Store in the freezer in labelled and dated freezer container or bag for up to 3 months.
Equipment Used:
Saucepan or large frying pan
Spoon
Knife
Chopping board
Hand blender.
Recipe courtesy of Gluten-free, Dairy-free Family.