The weather was a bit cool today, and after doing a little bit of backyard clean-up, a hot bowl of soup sounded great for lunch. We decided to make homemade mushroom soup with grilled cheese sandwiches. Yum!
It takes in total about 25 minutes to make this soup- how easy is that? Forget those cans of creamy mushroom blobs and make it from scratch the next time you want it- trust me, you won't be disappointed.
Then, add a couple of splashes of red wine vinegar (trust me, it adds a little dimension to the soup so it's not bland), stir everything around, and then add 3/4 of a container of low sodium chicken broth.
You're almost done. Mix one can of coconut milk with the rest of the chicken broth and 3 tbsp of flour. I used our Magic Bullet to mix everything together but a covered mason jar would work just as well. Just make sure there are no lumps and everything is mixed well together.
Reduce the heat and add the coconut milk mixture. Stir everything together well, then turn the heat back up and get it to boil. Once you've reached a boil, turn it down and let it simmer. If you'd like less chunks of mushroom, you can use an immersion blender to puree it a bit. I like to leave chunks so I don't puree it for more than 60-90 seconds, if at all.
Taste and add seasonings as you see fit. I like to let it simmer to get the flavours to blend together for about 15 minutes.