…Creamy Mushroom Soup…


1 tbsp olive oil

1 large shallot, finely chopped

3 cloves garlic, finely chopped

1 lb shitake mushrooms

1 lb Portobello mushrooms

3 cups of vegetable broth

1 can coconut milk

Truffle Sea Salt to taste

Pine nuts


In a pot over medium heat, add olive oil, garlic and shallots. Sauté for 3-5 minutes or until fragrant. Add mushrooms and continue to sauté for 20-30 minutes on low to medium heat. Add broth and cream of the coconut milk, discarding the coconut liquid. Using an immersion blender, blend until smooth. Continue to cook on low for 10 minutes. Add truffle salt to taste and top with pine nuts.