4 Tbsp butter or Mary's Oil Blend (See other recipe)
2 medium onions, chopped
2 pounds fresh mushrooms, chopped coarsely
1/2 cup dry whine wine or sherry
2 slices sourdough bread, broken into pieces
4 cups chicken stock
1 can whole coconut milk
pinch of nutmeg
Sea salt and freshly ground black pepper to taste
1 Tbsp finely chopped fresh parsley, for garnish
Warm butter in a large pot over medium heat. Add onions and mushrooms and saute for 10 minutes, or until softened. Add wine, bread, and chicken stock, raise heat to high, bring to a boil and skim. Reduce heat to medium, stir in coconut milk, and simmer about 15 minutes. Puree soup with a handheld blender. Add nutmeg and season with salt and pepper. Ladle into heated soup bowls and garnish with chopped parsley.
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