Shiitake mushroom and coconut milk soup
1-2 leeks, chopped
oil, as needed
1 (8 ounce) package shiitake mushrooms, stems removed and sliced
1 (8 ounce) package cremini mushrooms, sliced
2 cloves garlic, minced
3 cups vegetable stock
1 (15 ounce) can coconut milk
cracked pepper, to taste
1. Add leek to a sauce pan with a small amount of desired oil. Saute, then add mushrooms and garlic and cook until liquid is released.
2. Add vegetable stock and cook for15 minutes, until flavor has dispersed (add more vegetable stock if you find you had a lot of mushrooms).
3. When finished, remove 1/2 mixture to blender and blend smooth. Put back in pot.
4. Add the coconut milk before serving and top with cracked pepper.
Source of recipe: I created this recipe from having only so many ingredients in the fridge. I just made this recipe when wanting something with shiitakes, and i haven't been able to stop making it.
SO HOW'D IT GO?
So glad to hear some feedback! I haven't made it in awhile but I think it is about time. And i too add more mushrooms (depending on whats in my fridge!)
Very yummy! I added 1 Baked Potato, 1/2 cup chopped broccoli and 2 tbl. Earth Balance (because I'm a fatty) and this is pretty much the best soup I've ever eaten.
OK - I made this for a friend who came to lunch. I used the shiitake and some portabella.... it was AMAZING! There were NO leftovers. I used more mushrooms that the recipe called for..... my friend loves mushrooms. HUGE HIT!!