16 September 2008

Mushroom soup into coconut milk

Another recipe I tried and loved! I think I'll make it again. I love trying new recipes and especially finding ones that are good. These last few New Year's I've (jokingly) made it my New Year resolution to "try new recipes". It's one resolution I've never failed and I have tons of fun with it all year long.

Enjoy the recipe and check out my remarks below.

Mushroom soup into coconut milk / Sienikeitto kookosmaitoon
2 boxes of mushrooms (aprox. 200-250g each)
1 small onion
1 tablespoon oil
1 can of coconut milk
2 teaspoons lemon juice
3 teaspoons brown sugar
3 tablespoons lightly salted soy sauce

Clean and slice the mushrooms. Peel and finely chop the onion. Saute the mushrooms and onion in the pan with a bit of oil on medium heat for about 5 minutes.

Add the coconut milk and simmer another 5 minutes.

Add the spices and taste the flavoring. You can puree the soup, especially if you serve it as a starter. Sprinkle some chopped herbs on the top.

And here's the finished product with some lightly toasted and buttered rye bread.

I made a couple of changes to the recipe, but I don't think they effected the taste much.
First off, I had way more mushrooms than what the recipe called for. But how can that be bad? It is mushroom soup after all!
Secondly, I didn't have any lemon juice or lemons, so I used lime.

Next time I make this I think I'll make some rice to put the soup over. It'll make it stretch a bit further and give it an added texture.
I also think I'll only use 2 tablespoons of soy sauce (unless I have the less salty version).

All in all, I'm quite pleased with the taste. It is a bit different than other mushroom soups I have tried in the past, but very yummy.

This recipe came from Kikkoman.