Creamy Mushroom Soup

There are certain foods that belong to certain seasons.

Summer is for BBQ's, salads and eating outside.

But Autumn?

Autumn is most definitely the season I dust off the soup machine and get making soups. 

As soon as the evenings are getting darker , the leaves start to change colour and a chill is in the air, I start to crave big bowls of something warm, comforting and homemade.

Soup is one of the best ways to use up vegetables from the fridge that are looking a tad sorry for themselves. 

Mushroom are a great source of potassium,  in fact Portobello mushrooms are higher in potassium than bananas, and I know to most people this is not an essential fact but in the days I had to eat extra potassium in order to get my procedure done I was looking for as many different potassium rich foods, but do not let that put you off, this is a luxurious creamy indulgent soup.

Lets be honest, there is nothing more satisfying than making a huge pot of soup knowing lunch is sorted for the next few days.

So Grab your biggest pot and let's get the soup season started. 

Recipe

• 1 large punnet of mushrooms, chopped
• 1 red onion, chopped 
• 2 garlic gloves, crushed
• 2 tbsp soy sauce
• Handful chopped Fresh Herbs such as parsley, thyme
• 200 ml coconut milk
• 200 ml double cream 
• salt and pepper

Method

1. Saute onions with garlic and herbs until soft.
2. Add mushrooms, soy sauce and saute for another 10 minutes on medium heat with the lid on which does create some extra liquid. 
3. Remove lid and saute for a further 10 minutes to reduce the liquid
4. Add cream and milk and simmer for 10 minutes.
5. Season to taste