Cream of Mushroom Soup Made With Coconut Milk

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Cream of mushroom soup made with coconut milk is a great way to get dairy out of your cream soups. Find out how to make cream of mushroom soup with coconut milk with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Chef Skills & Recipes
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Video Transcript

Hi, my name is Ryan Wagner, and I'm going to show you how to make cream of mushroom soup with coconut milk. This is a great way to get dairy out of your cream soups. So, let's get started. First thing I'm going to do is take about three quarters of a pound of mushrooms that are sliced. Half of them go into the pan to saute in some coconut oil. I'm looking for them to get brown before I touch them. When I see the edges brown, I'll go ahead and stir them around. And then, I can add in the rest of the mushrooms. Alright, so once the mushrooms have cooked nicely, we're going to go ahead and add in some thyme. Great thing to do with the thyme, so it's easy to fish out later, is to tie it up with some butcher's twine. O.k., so, next we'll add in about three-quarters of a cup of white wine. So, I want to see the wine reduce down till it's almost gone. So, you're just seeing the mushrooms in the pot. Then I'm going to go ahead and add in stock, I'm using mushroom stock. But you could also use chicken stock. This is about a cup. And then, right after that I'm going to add in the coconut milk. We've got one cup which is about 14 ounces. So, I'm going to let this simmer for about 10 minutes and I want to see the liquid reduce by half and start to thicken up. O.k., now this is done, we're going to go ahead and use our immersion blender, you can also use a bar blender to puree this up. And I like to leave it a little bit chunky. Once you've pureed it to how you like it, add a little bit of salt and pepper, taste it. Make sure you love, it's ready to go.

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