4 cups vegetable/ mushroom stock
6 cups mushrooms, quartered
1 cup onion, diced
1 cup celery, chopped
1 ½ cups potato, peeled and diced
1 cup coconut milk
3 cloves garlic, chopped
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
1 tbsp oil
100 ml white wine (optional)
1 tsp lemon juice
Sea salt & pepper TT
Start by removing all the stems from the mushrooms and save them for the stock. Once stems are removed cut the mushrooms in half and set aside.
In a large pot heat oil over medium heat. Sauté onions, celery, garlic and dried thyme, for 3 minutes. Add mushrooms and continue cooking until mushrooms and vegetables begin to caramelize, about 5 minutes. Add oregano and deglaze the pot with white wine.
Once wine has almost reduced, add the stock, bay leaves and potatoes. Bring to boil and reduce to simmer for 10 -15 minutes. Once potatoes are cooked, remove from heat.
Remove bay leaves, add coconut milk and season with salt and pepper.
Purée with a hand blender. The longer you purée the soup, smoother the texture. Or blend less if you prefer a more rustic soup. Adjust seasoning with salt, pepper and lemon juice.
We are always making homemade stocks. It is a great way to use up leftover vegetables and herb trimming . By avoiding buying stock from the grocery store it helps us save money and watch our sodium intake.