The Gourmet Mama

Originally, I found this recipe here, but as I am wont to do, I changed it around a little. It came out rich and very mushroomy, so if you are someone who dislikes cooked fungi, this is NOT a good recipe for you. Also, we used button mushrooms, but I imagine other types would create an even more original soup.

I made my own coconut milk, which is very simple, but you can, of course, use the canned kind, as well.

Homemade Coconut Milk

Makes 2 cups
2 c. boiling water
1 coconut, freshly grated

Pour the water over the coconut and let sit 30 min. Place two coffee filters in a strainer over a bowl or other container. Pour the coconut and milk into the strainer slowly. Press out all the liquid and save the grated coconut for use in another recipe. The remaining liquid is your coconut milk.

Mushroom Soup

4 servings

1 lb. button mushrooms, sliced
3 T. butter
2 c. coconut milk
2 green onions, chopped
1 c. chicken broth
1/2 c. cilantro, chopped

Melt the butter in a pot. Add the onions and saute for 2 minutes. Add the mushrooms and saute for another 2 min.

Add in broth and bring the entire mixture to a boil before stirring in the coconut milk. Simmer for 10 min. and remove from heat. Stir in cilantro immediately before serving.