This recipe makes around 6-8 servings and freezes well. You will need a large pot to cook it in and a blender. If making it dairy free I recommend using a dairy free spread rather than oil if possible as it does add to the flavour.
Ingredients
- 2 tbsp butter (or vegan alternative)
- 1 yellow onion
- approx 450g mushrooms (I like chestnut mushrooms but use whatever type you want)
- 2 cloves of garlic
- 1 can of coconut milk
- 700ml of stock
- 1 tsp of nutmeg
- ½ tsp of paprika
- salt and pepper to taste
Instructions:
- Melt the butter in a large pot, chop the onion and garlic and add to the pot.
- Either chop or just break up the mushrooms, adding the to the pot as you go. Size doesn’t matter because it’ll all be blended. Stir everything in the pot occasionally so it doesn’t burn.
- Once the mushrooms are added make the stock and pour it over. Bring to the boil and then simmer for around 5 minutes, stirring occasionally.
- Add the coconut milk and blend using a hand-held blender. Scrape the bottom of the pot with a spoon to ensure you get all the large chunks.
- Add the nutmeg, paprika, salt and pepper. Adjust quantities to suit your tastes.
