Saturday, February 5, 2011

Mushroom Coconut Soup

My mom posted this recipe on her blog about two years ago. She recommended it to me when I was planning on having a dinner party with some friends. It went great as an appetizer! It makes 4 very small servings. So if you are planning on a larger crowd, make sure to add to the recipe accordingly. I think it goes great as an appetizer to my Thai Chicken Thighs since it has an exotic flavor similar to Tom Yum soup. But whatever the occasion, anyone who loves a good mushroom will be drooling over this exquisite soup! 

Mushroom Coconut Soup
adapted from a recipe in "Table for Two: French Recipes for Romantic Dining"

1 lb. white mushrooms, thick slices
1 or 2 shallots, finely chopped
3 tablespoons butter
1 cup vegetable (or chicken) broth
1 14 oz. can coconut milk
salt and freshly ground black pepper to taste

In a medium saucepan gently sauté the shallots in butter over medium low heat until soft, approximately 2 minutes.

Add the mushrooms and sauté another 5 minutes.

Add the broth and heat to boiling. Simmer and reduce, stirring constantly for 5 minutes.

Add the coconut milk and simmer over low heat, 8-10 minutes, to allow flavors to blend.

Stir in cilantro, if desired. Top with freshly ground pepper.

Makes 4 small servings. 

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