Mushrooms are a nutritious and versatile ingredient that add depth of flavor and valuable health benefits to any dish. This creamy mushroom soup with coconut milk is no exception, as it features the earthy, meaty flavor of mushrooms along with the creamy richness of coconut milk.
1 lb mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
2 tbsp ghee or coconut oil
1 can full-fat coconut milk
2 cups chicken or vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
In a large pot, heat the ghee or coconut oil over medium heat. Add the onions and garlic and cook until the onions are translucent.
Add the sliced mushrooms to the pot and cook until they have released their moisture and are golden brown.
Pour in the coconut milk and broth, along with the dried thyme and rosemary. Stir to combine.
Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Season with salt and pepper to taste, and serve hot.
Mushrooms are a great source of antioxidants and are low in calories, making them a healthy addition to any meal. They are also a good source of B vitamins, which can help with energy production and brain function. In addition, coconut milk provides healthy fats that can promote satiety and help to balance blood sugar levels. This soup is not only delicious but also a nutritious choice for those following a paleo lifestyle.