If you like mushrooms you’ll love this Mushroom soup! Something a little different with carmarlized flavours.
The garlic and onion is cooked in butter and thyme to bring some flavours towards the soup.
With vegetable broth and to Add thickness, add coconut cream and some peppercorn.
When serving I used some extra pear thin slices and some white cup mushrooms that were cooked with 1 tablespoon of Oyster Sauce and 1 teaspoon of soy sauce that was cooked in a pan for the topping of this soup with fresh cooking cream swirl on top and sprinkle some fresh thyme leaves and pinch of peppercorn was absolutely creamy delicious soup to enjoy. Have a nice day lisa????????
1 tablespoon of butter
1 yellow onion chopped in cubes
4 garlic sliced
1 pear in cubes
1 tablespoon of cornflour
1 tablespoon of fresh thyme leaves of the stick
2 large brown Swiss mushrooms
1 pack 500g of white cup mushrooms
500 mls of vegetable stock
400g of tin coconut cream
1/4 teaspoon of peppercorn
1. Large pot on medium heat put butter let it desolve then add garlic, onion, thyme leaves.
2. Add the cornflour and combine really well.
3. Let the onion carmarlized then add pear, cook for 5mins.
4. Then add the mushrooms, peppercorn and combine well together to allow the mushrooms to carmarlize with the rest.
5.Then add the vegetable stock and coconut cream. Put on low heat and cook for 20mins then turn off the stove and use the hand blender to combine together till smooth.
Some cooking cream
Thin slices of 1pear
4 Slices of white cup mushrooms.
In a pan with 1 tablespoon of Oyster Sauce and 1 teaspoon of soy sauce.