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Coconut Cream Mushroom Soup In Da Crock Pot

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Ingredients

Adjust Servings:
1 cup boiling water
1 1/2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties)
2 onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon dried thyme leaves or 2 sprigs fresh thyme
1 teaspoon sea salt
1/2 teaspoon black peppercorns (cracked)
1 bay leaf
4 cups vegetable broth or 4 cups beef broth
1 cup coconut milk (homemade -see my recipe)
4 tablespoons virgin coconut oil

Nutritional information

271
Calories
175 g
Calories From Fat
19.5 g
Total Fat
15.9 g
Saturated Fat
1.6 mg
Cholesterol
960 mg
Sodium
21 g
Carbs
3.1 g
Dietary Fiber
8.6 g
Sugars
7.3 g
Protein
179g
Serving Size

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Coconut Cream Mushroom Soup In Da Crock Pot

Features:
    Cuisine:

    I'm glad I took the time to make this soup. It's has a rich flavorful taste. I think next time I'm going to add a little bit of celery.

    • 540 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Coconut Cream Mushroom Soup in Da’ Crock Pot, You don’t need to have a crock pot to make this, adjust times accordingly for stove-top preparation , I’m glad I took the time to make this soup It’s has a rich flavorful taste I think next time I’m going to add a little bit of celery , I don’t often write reviews but this soup is outstanding I was looking for a recipe for a friend who is in chemo and radiation treatment who can not have dairy products I made this up last night in a crock pot and left it cooking on low and this morning had some for breakfast Yum I actually roasted the second portion of mushrooms so that they would hold their body–these were just the usual cheaper white mushrooms I also added some very very fine chopped sirloin steak because my friend is having a hard time getting enough calories and nutrition due to sores in her mouth Could not use spices like she usually loves It is good just plain Add a squeeze of lime juice and it is fabulous–she can’t use the citrus but I can on my portions


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    Steps

    1
    Done

    In a Heatproof Bowl, Soak 1/2 of the Mushrooms in Boiling Water For 30 Minutes.

    2
    Done

    Drain Through a Fine Sieve, Reserving Liquid.

    3
    Done

    Pat Mushrooms Dry With Paper Towel and Chop Finely and Set Aside For Step #8.

    4
    Done

    in a Skillet Heat 1 Tbsp Virgin Coconut Oil Over Medium Heat.

    5
    Done

    Add Fresh Mushrooms, Cook (stirring Until They Lose Their Liquid)and Transfer to Crock Pot.

    6
    Done

    in Same Pan, Melt Remaining 3 Tablespoons Virgin Coconut Oil.

    7
    Done

    Add Onions and Cook, Stirring Until Softened.

    8
    Done

    Add Reserved Mushrooms, Garlic, Thyme, Salt and Peppercorns and Cook, Stirring, For 1 Minute and Transfer to Slow Crock Pot.

    9
    Done

    Add Bay Leaf, Broth, Coconut Milk and Reserved Mushroom Soaking Liquid and Stir to Combine.

    10
    Done

    Cover and Cook on Low For 6 to 8 Hours or on High For 3 to 4 Hours.

    11
    Done

    Discard Bay Leaf.

    Avatar Of William Brown

    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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