Olive Oil and Butter, half and half
Diced veggies: celery, onion, shallot, and garlic
Chopped wild mushrooms - shiitake, chanterelles, oysters and trumpets - or other of your choice
Chicken or beef booth, low sodium, 1 cup to 1 quart, depending on how thick you want the soup
Chopped fresh or dried herbs: thyme and parsley
Thai brand organic coconut milk - or cream
Salt and ground black pepper, to taste
Heat oil/butter mixture in Dutch oven type skillet - with high sides. Gently fry diced veggies until almost tender.
Add chopped mushrooms. Cook until almost tender.
Carefully add broth and herbs. Stir and lower heat to simmer. Cover and allow to cook until mushrooms are tender. Add coconut milk or cream. Stir. Taste and add salt and ground black pepper. Simmer for a few more minutes.
Carefully add batches of the soup to a blender and puree. Empty each batch of pureed soup into a deep saucepan. Heat again to simmer. Careful, this may "plop" out of the pan and can burn skin. Adjust seasonings. Garnish with sprig of parsley and some grated carrot. Serve hot.
- The soup will have a stronger, richer flavor if you use the beef broth instead of chicken.
- Add some Worchestershire Sauce to taste.
- Reserve some of the cooked chopped mushrooms before adding the broth. Make the soup thicker and serve over cooked rice or pasta with the reserved cooked mushrooms mixed in.
- Grate your fav hard cheese, like Parmesan, or Pecorino Toscano (goat milk) or Manchego El Trigo (goat). Or shred some softer cheese, such as Pepper Jack.
- Instead of coconut milk or cream, substitute some sour cream. Or garnish with a dollop of sour cream for each bowl.
- Add some grated lemon zest when you add the herbs. Then garnish with parsley and a few shavings of lemon rind.