Em loves cream of mushroom but El can’t eat due to the presence of animal milk protein. Mrs Eio has been thinking how to make this soup tastes good & both kids can enjoy. The cream of mushroom didn’t taste as good with Soy milk. Mrs Eio finally got it when she used coconut cream to make the soup. Yummy!
- 500g of shitake mushroom (before removing stalks)
- 200 g of brown mushroom (before removing stalks)
- 1 packet of cream of coconut
- 3 yellow onions & 2 cloves of garlic
- Salt & pepper to taste.
- Olive oil to stir fry the ingredients.
- 1-2 cups of water.
- Pinch of oregano (optional. Some people use thyme)
Comparing the nutrition information before deciding to use coconut cream. To obtain the creamy texture, coconut cream is the way to go!
Chopped the garlic, mushrooms & onions. Just anyhow chop! 😁😁since she’s going to blend it anyway… Shall get the Eio kids to help the next time round.
Add some olive oil into the pot. Stir fry the onion & garlic before adding mushrooms. Add oregano, salt & pepper to taste.
Mrs Eio must make her effort worthwhile so she will stir fry more ingredients & freeze part of it for use on another day.
Her handheld blender comes to good use again. Blend all the ingredients in the pot.
After blending, Mrs Eio put part of the blended ingredients into a container. Freeze it upon cooling.
Note: Try to freeze the ingredients before adding coconut cream. You may add the coconut cream or milk to the thawed mushrooms mixture the next time round.
For the other half of the ingredients in the pot, Mrs Eio added coconut cream & 1-2 cups of water (depending on your preference on the thickness of the soup). Bring to boil.
Wallah!! Coconut cream of mushroom !
Em finished that big bowl of soup! He simply loves it!!