Cream of mushroom soup with coconut milk/ Vegan creamy mushroom soup

Ever since I tried my first soup made with coconut milk, I stopped using cow’s milk or cream in soups. The flavor of coconut milk blends so well in soup and it turns out to be super delicious. I made & posted vegan sweet corn soup & bamboo shoot soup earlier and now it is mushroom soup. It is very simple except only process of extracting coconut milk if you are a person of doing it from scratch like I do!
It is thick, creamy, rich & at the same time, flavorful. There are not too many ingredients used.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 3
Button mushrooms – 100 grams
Thick Coconut milk – 1 cup
Salt - to taste
Pepper powder- ¼ tsp, adjust to taste
Finely minced garlic – 1 tsp, or 4-5 cloves of garlic
Sugar/ jaggery – 1 tsp
Corn flour – 1 tsp
Cooking oil/ butter/ ghee – 2 tsp. Use oil if you need a vegan option

  • Wash mushrooms well in clean water. Discard thinly sliced portion of stalk base (normally that looks black).  Slice whole mushroom with a sharp knife or cut as desired. I normally peel outer skin of mushroom before cutting.
  • Peel off garlics and finely chop them & keep aside.
  • Extract coconut milk and keep that ready too.
  • Now heat oil/ butter in a thick bottomed vessel or pan. Add finely minced garlic. Fry until they turn brown.
  • Add chopped / sliced mushrooms and continue sautéing. Mushroom releases water. Continue to fry them until they turn tender, all water evaporates and mushrooms turn slightly brown.
  • Add salt and pepper powder.
  • When mushroom is properly cooked, add coconut milk. 1 tsp sugar/ jaggery.
  • Add 1 tsp corn flour dissolved in ½ cup water.
  • Bring this soup to boil.
  • Switch off and serve hot creamy soup.

  • You can make variations adding chopped onions along with garlic.
  • You can also add choice of herbs to this soup.