CREAMY ZUCCHINI AND MUSHROOM SOUP
Steps:
- Melt the ghee in a large saucepan placed over a medium heat and cook the onion and garlic until softened, about 5 minutes.
- Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes.
- Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
- Add the stock to the saucepan and bring to a boil; then reduce the heat and simmer for 5 minutes.
- Remove the thyme sprigs (if you used them) and bay leaves from the soup.
- Add the coconut milk and let the soup simmer for another 5 minutes, stirring frequently.
- Puree the soup with an immersion blender (or in batches with a regular blender) until smooth.
- Serve warm.
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Mistri Danigami
[email protected]I followed the recipe exactly and my soup turned out great! It was creamy and flavorful, and my family loved it.
thomas diaz
[email protected]This soup was a bit too bland for my taste.
Shanto Masud
[email protected]I wasn't sure how I would like this soup, but I was pleasantly surprised. It was creamy and flavorful, and the vegetables were cooked just right.
Oishi Aktar
[email protected]This soup was easy to make and very flavorful. I will definitely make it again.
Velu Velu
[email protected]I made this soup with fresh zucchini from my garden and it was delicious! The mushrooms added a nice depth of flavor.
Parent Mccart
[email protected]This creamy zucchini and mushroom soup was a hit with my family! The flavors were rich and creamy, and the vegetables were cooked to perfection.