My Spice Drawer

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Coconut Mushroom Soup

 
My father-in-law (Alex) was always a good cook. He made this soup for Ian and me on one of my first visits to Salt Spring Island. This is a recipe he probably made up from whatever he had in the cupboard. He used to use Patak's Madras Curry Paste, I like it with our Durban Curry; if you want it less spicy, use Moghul Curry... more spicy try our Tobago Habanero Curry. It is quick, easy and delish!
 
Ingredients:
1 tbsp. butter
1 tbsp. olive oil
1 c sliced mushrooms
Salt & pepper to taste
1 tbsp. dry sherry
1 tbsp. Durban Curry (or Moghul... or Tobago Habanero for some real heat!)
1 can cream of mushroom soup*
1 400ml can coconut milk (no guar gum!)
1/2 c chopped red pepper
1/2 c chopped green pepper
8 whole baby corn
Grated orange cheddar
 
Method:
Put butter and oil in a soup pot and heat over medium heat. Add mushrooms and cook for a few minutes. Season with salt and pepper and continue to cook until they begin to brown. Add the Durban Curry cook for a minute. Deglaze the pan with the sherry.
Add the mushroom soup and stir to a smooth consistency. Add the coconut milk and stir to combine. When simmering, add the veggies and cook for 10-15 minutes.  Reduce heat and stir as required.
 
Serve in small bowls, top each with some shredded orange cheddar!
 
* I don't normally use canned soup, but once Ian tried making cream of mushroom soup from scratch and after adding various types of mushrooms, cream, sherry and all sorts of other delicious ingredients it ended up tasting exactly like Campbell's soup.... so we just do it the easy way now!