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Creamy Mushroom Soup

25 Minutes

4 Servings


Creamy Mushroom Soup


  • Sautee the onion and garlic in a hot pan

  • Add diced mushrooms and cook for about 8-10 minutes. Let it cool.

  • In a blender make a paste of boiled/ steamed potato with a 1 cup of coconut milk (and water if needed). Keep aside

  • Once the mushrooms have cooled a bit blend them.

  • Put the mushrooms back on the stove and bring it to a boil. Reduce the heat add the coconut milk and potato puree slowly stirring it continuously. Add water to get to the desired consistency.

  • Add salt, pepper and oregano as per taste


250 gm mushrooms (I used button mushrooms)

1 boiled/ steamed potato

1 cup coconut milk

1 finely chopped onion

3-4 finely chopped cloves of garlic

Salt, black pepper and Oregano for seasoning

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