Lately when I make soup I’ve been embracing ‘one’ vegetable soups – broccoli soup, leek soup, roasted squash soup, and now mushroom soup. My usual comfort zone involves cooking soup in the crockpot adding in plenty of this and that and letting the slow cooking method work its magic. But I’m hooked on these stove top soups I’ve been making. They are straightforward requiring minimal preparation and cooking time. I always say good food does not have to be complicated and time and time again I find myself gravitating more towards this. I constantly change things up in the kitchen yet the simple creativity is endless!
A delicate soup made with a mixture of royal trumpet and shiitake mushrooms. Thyme, garlic, onion, and white wine add plenty of flavor and coconut milk creams it out!
- 6 oz royal trumpet mushrooms, sliced thin lengthwise
- 6 oz shiitake mushrooms, stems removed and sliced into thin strips
- 3 garlic cloves, minced/pressed
- 1-2 tablespoons ghee
- 2 large sprigs thyme, leaves removed
- 2 tablespoons dry white wine
- 2 cups chicken stock
- 1/2 cup coconut milk
- In a pot heat up the ghee over medium low heat. Add the onion and cook 8 minutes until they have started to soften.
- Raise the heat to medium and once hot add the mushrooms and garlic. As the mushrooms start to sweat stir in the thyme leaves and the white wine.
- Once white wine has evaporated off scoop out a few mushrooms and set aside for garnish. Pour in the chicken stock and coconut milk. Season with s&p.
- Simmer a few minutes and then puree using a blender or immersion blender until smooth. Season with more s&p if necessary.
- Serve topped with a few thyme leaves and reserved mushrooms.
If you can't locate royal trumpet mushrooms use all shiitake instead.
I served this with baked wild salmon.