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
chives
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.
