A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Thai Coconut Mushroom Soup
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- #92226
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons vegetable oil
1 pound fresh sliced white and crimini mushrooms
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
3 cups vegetable broth
1 can lite coconut milk
1/3 cup diced red bell pepper
2 teaspoons finely grated fresh ginger root
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon hot red pepper flakes (or to taste)
1/4 cup chopped fresh cilantro, optional
2 tablespoons sliced green onion
directions
In large deep non-stick saucepan, heat oil over medium-high heat. Saute mushrooms, onion, celery and carrot 3 to 5 minutes. Add vegetable broth; bring to boil and simmer, covered, 5 minutes.
Add coconut milk, red pepper, gingerroot, basil, cumin, salt and hot red pepper flakes; return to boil, simmer, covered, 10 minutes. Stir in cilantro just before serving. Sprinkle each serving with green onion.
added by
wilbur
nutrition data
Nutritional data has not been calculated yet.
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