I made this soup vegan and relatively light by using pureed cauliflower as the base. If you don't like cauliflower, don't worry--You won't taste it over the mushroom flavor. The addition of coconut milk is optional, but adds more creaminess.
Cream of Mushroom and Coconut Soup
1 medium head of cauliflower, coarsley chopped
4 cups of crimini or button mushrooms, coarsely chopped
1 cup of fresh shitake or other strong-flavored mushroom, coarsely chopped
2 large shallots, coarsely chopped
4 cloves of garlic, coarsley chopped
2 tbsp coconut oil
6 sprigs of fresh thyme, removed from the twigs
2 tbsp tamari
a splash of white wine or sake
2 1/2 cups of water or stock (vegetable or mushroom)
1/2 to 1 cup coconut cream (optional)
2 tbsp coconut oil
1 cup fresh of shitake mushrooms, thinly sliced
freshly ground black or white pepper
- Steam the cauliflower florets in a medium-sized pot until very soft. Discard the water.
- In a large stainless steel or enameled skillet, heat the coconut oil on medium and add the shallots and a bit of salt. Next add the garlic.
- Once the shallots and garlic are nice and sweaty, add the thyme and the chopped cremini and shitake mushrooms (remember to reserve some of the shitakes for later).
- Let them sweat a bit before adding the tamari and white wine.
- Once the liquid has nearly evaporated, turn off the heat.
- Return the medium-sized pot to the stove and put the cauliflower and mushroom mix in it, along with the water or stock.
- Bring the pot to a low boil and let it simmer on low for about 10 minutes. Turn off the heat and let it cool down a bit.
- Return the large skillet to the stove. Heat the remaining 2 tablespoons of coconut oil, and sautee the sliced shitake mushrooms. Salt them generously to concentrate their flavor.
- Puree the contents of the pot in a blender, in batches. Make sure your blender can withstand heat, otherwise wait for it to cool completely. You can add the coconut milk at this point.
- Add salt, pepper to taste.
- Serve the warmed soup topped with the shitake mushrooms and more freshly cracked pepper.