Ingredients
- 1-32 oz box beef broth
- Optional: 2 teaspoons Beef Better Than Bouillon
- 1-0.5 oz box dried porcini or morel mushrooms
- 1 cup rough chopped onion
- 1 stalk celery, rough chopped
- 1 large carrot, rough chopped
- 1 bunch Italian parsley, washed, stems and leaves separated
- 1 teaspoon fresh thyme leaves
- 3 tablespoons olive oil
- 3 cups leeks, sliced and washed
- 3-8 oz boxes sliced baby portabellas
- 1-3 oz box sliced shitake mushrooms
- 1 teaspoon salt
- Fresh cracked pepper
- 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
- 3 tablespoons potato starch*
- *potato starch is gluten free and doesn't leave an opaque, starchy flavor, like flour
Find Coconut Milk at Walmart and Food Lion
Andre Prost Coconut Milk complements the mushrooms earthy intensity and gives this savory soup a velvety texture.
Time
- 15 minutes to assemble
- 25 minutes to cook
- Total time: 40 minutes
Yield
- 10 cups 8-servings as an appetizer, or 5 servings as a main course
Time
Yield
Directions
- Make a mushroom stock by adding: beef broth to a large pot, 2 cups water, beef bouillon (if desired), dried mushrooms, onion, celery, carrot, stems from parsley and thyme leaves. Bring to a boil and turn down to a simmer. Cook for 20 minutes.
- Meanwhile, add oil to a soup pot and sauté leeks, portabellas and shitake mushrooms over a medium-high heat. Sprinkle with salt, and pepper to taste. Stirring, cook until vegetables begin to color and water from mushrooms is mostly evaporated.
- Place a fine mesh strainer over soup pot and drain mushroom broth into pot, pressing down on broth ingredients, so not a drop is wasted. Remove cooked dried mushrooms from strainer. If using whole morels, slice them into small pieces.
- Add Coconut Milk to a medium bowl and whisk in potato starch until smooth. Add coconut mixture and cooked dried mushrooms to soup pot. Stirring, bring just to a simmer. Cook until thickened and garnish with chopped parsley. Serve, or make a day ahead for streamlined entertaining!
Directions
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