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