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We hope you got insight from reading it, now let’s go back to mushroom coconut cream soup recipe. You can have mushroom coconut cream soup using 12 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Mushroom Coconut Cream Soup:
- Provide 1 cup Mushroom (chopped)
- Get Garlic (chopped) - 2 tb spoon
- Use Garlic (chopped) - 2 tb spoon
- Prepare coconut oil - 1 tbl spoon
- You need 1 table spoon coconut flour(optional) -
- Take 1 cup mixed bean (boiled and smashed) -
- Use 1 cup coconut milk -
- You need 3 cups water:
- You need black seeds - 1/2 tbl spoon
- You need to taste Himalayan pink salt/ regular salt :
- Take cilantro (chopped) 1 tbl spoon
- Use ketchup, soy sauce, green chili water - for final serving
Instructions to make Mushroom Coconut Cream Soup:
- Add garlic to the hot pan, then add mushroom, stir for 2 minutes. Add salt, black seeds, coconut flour (you can add corn flour here, I did not want carb, so I avoided that)
- Stir and add water. Add smashed beans to thicken the soup. Finally add coconut milk and cilantro. Serve hot with sauce and chili water. Very tasty, very healthy, almost no carb soup.
- Enjoy with your family!
First, we start by heating full-fat coconut milk with shallots. A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
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