Mushroom soup redefined: A fusion of coconut and soy delights

Mushroom soup is one of those dishes that evokes memories of homemade dinners and a kitchen full of enticing aromas. While the classic version of this dish remains very popular, it's worth trying something new to refresh it. Introducing unusual ingredients like coconut milk and soy sauce can transform the familiar taste, making mushroom soup even more special.

Although fresh mushrooms are the foundation of every good mushroom soup, it's the additional ingredients that can transform this dish into a true culinary masterpiece. In our recipe, apart from mushrooms, coconut milk and soy sauce take the starring roles. This combination may seem unusual, but we guarantee that the end result is truly exceptional. Coconut milk provides the soup with a creamy consistency and a 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 fry the mushrooms: Finely dice the onion and sauté it in oil. Add the sliced mushrooms and spices, and continue to sauté until softened.
2. Add vegetables and cover with water. Add diced potatoes and carrots to the pot with the mushrooms.
3. Cover with water, add the soy sauce, and cook until the vegetables are tender.
4. 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 for a way to diversify your daily diet, try our recipe for mushroom soup with coconut milk and soy sauce. This dish is sure to appeal to lovers of traditional flavours and those who enjoy culinary experiments.