Mushroom soup redefined: A fusion of coconut and soy delights

Mushroom soup is one of those dishes that brings to mind homemade dinners and a kitchen full of delightful aromas. While the classic version of this dish remains very popular, trying something new can add a bit of freshness. Introducing unusual ingredients like coconut milk and soy sauce can transform the familiar taste, making mushroom soup even more special.

While fresh mushrooms are, of course, the cornerstone of a good mushroom soup, but the additions can turn this dish into a true culinary masterpiece. In our recipe, the standout ingredients besides mushrooms are coconut milk and soy sauce. This combination may seem unusual, but we guarantee an exceptional result. Coconut milk lends the soup a creamy consistency and delicate sweetness, while soy sauce enriches the flavour with umami and a slightly salty note.

Ingredients:

• 15 small mushrooms
• 4 potatoes
• 1 onion
• 1 carrot
• 1 litre of water
• 1 tablespoon of soy sauce
• 3 tablespoons of coconut milk
• 1 ½ teaspoons of dried thyme
• 1 teaspoon of dried lovage
• oil
• pepper
• salt

Preparation:

1. Sauté the onion and cook the mushrooms: Dice the onion finely and sauté in oil. Add the sliced mushrooms and spices, and cook until softened.
2. Add vegetables and cover with water: Add diced potatoes and carrot to the pot with the mushrooms. Cover with water, add soy sauce, and cook until the vegetables are tender.
3. Creamy consistency: Finally, add the coconut milk and stir to achieve a smooth consistency. Season with salt and pepper to taste.

If you're looking to diversify your daily diet, be sure to try our recipe for mushroom soup with coconut milk and soy sauce. This dish is sure to appeal to both traditional flavour lovers and those who enjoy culinary experiments.