Andre Prost Coconut Milk complements the mushrooms earthy intensity and gives this savory soup a velvety texture.
- 15 minutes to assemble
- 25 minutes to cook
- Total time: 40 minutes
- 10 cups 8-servings as an appetizer, or 5 servings as a main course
- 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!