I love soups and when the autumn is coming I like them more and more. I confess that broth is my favourite soup, but I value also cream soups for their simplicity and endless options when choosing ingredients.

Today I would like to share with you the recipe for an easy and light mushroom soup. If you don't like creamy soup, don't blend it. Add some boiled groats and some cream and you have a quite new approach to mushroom soup.

Ingredients:
500g of mushrooms
2 medium size potatoes
1 onion
2 cloves of garlic
200ml of coconut milk
1l of vegetable stock
2 twigs of thyme
1 tablespoon of butter
2-3 tablespoons of chopped dill
salt and pepper

Wash the mushrooms and slice them. Leave the slices of one mushroom to one side. Dice the onion and garlic and fry in butter. Add the mushrooms and thyme and fry until all the sauce from the mushrooms has evaporated. Add the peeled and cubed potatoes and fry for a while. Add the vegetable stock and boil for 10 minutes. Add the coconut milk and boil for another 10 minutes. Blend the soup thoroughly to make a smooth crème. Fry the rest of the sliced mushrooms until they are gold and crunchy. Serve the hot soup with the crispy mushrooms and chopped dill.

Enjoy your meal!

Try also:
Warming horseradish soup
Gazpacho – Spanish cold soup
Autumn soup with pearl barley and chickpeas