Thick and full of umami notes, this recipe is incredibly quick and quite inexpensive to make.
2 small onions, roughly chopped
3 cloves garlic, minced
650g brown mushrooms (I used chestnut and portobello), roughly chopped
10g dried mushrooms, ground fine in a blender or coffee grinder (optional)
2 cups vegetable broth
1/4 cup soy sauce
2 cups coconut milk
Fresh parsley, to garnish
1. In a large soup pan over a medium-low heat, cook the onions, garlic, and mushrooms until the mushrooms release their juices.
2. Add the mushroom powder, vegetable broth, soy sauce, and coconut milk, reserving a little of the coconut milk for garnish.
3. Cover, bring to the boil, reduce to a simmer, and cook for 7 minutes, or until the mushrooms are softened.
4. Garnish with the reserved coconut milk and parsley.