Savory Wild Mushroom Soup

This savory wild mushroom soup is packed with umami and earthy flavors. It's a comforting and hearty meal that's perfect for a cold night. The soup is made with a variety of wild mushrooms, such as shiitake, oyster, and cremini, which gives it a complex and豐富 flavor. The soup is also thickened with coconut milk, which adds a touch of creaminess and richness. The soup is seasoned with thyme, salt, and pepper, and it's garnished with fresh parsley.

The story of this soup begins in the forests of the Pacific Northwest, where I spent many happy hours foraging for wild mushrooms. I would often come home with a basketful of mushrooms, and I would always experiment with new ways to cook them. One day, I decided to make a soup with the mushrooms, and I was so pleased with the results that I knew I had to share the recipe with the world.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 lb mixed wild mushrooms, such as shiitake, oyster, and cremini, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onions and garlic, sauté until fragrant.
3. Add mushrooms and thyme, cook until mushrooms are tender.
4. Pour in vegetable broth and coconut milk, simmer for 15-20 minutes.
5. Season with salt and pepper to taste.
6. Using an immersion blender, blend soup until smooth.
7. Serve hot, garnished with fresh parsley.
8. Enjoy!

Why It Works

• The use of a variety of wild mushrooms gives the soup a complex and rich flavor.
• The coconut milk adds a touch of creaminess and richness to the soup.
• The thyme, salt, and pepper add depth and flavor to the soup.
• Garnishing the soup with fresh parsley adds a touch of freshness and color.