top of page

Cream of Mushroom


  • 3 boxes of fresh of mushrooms (approximately 690 g), coarsely chopped

  • 1 large onion, chopped

  • 3 cloves garlic, chopped

  • 1 Tbsp oil

  • 4 cups vegetable stock (more if needed)

  • 1 can (14oz) full fat coconut milk

  • 2 tsp poultry spice (sage, thyme, marjoram, rosemary, nutmeg, black pepper)

  • 1 Tbsp balsamic vinegar

  • 1 Tbsp flour

  • salt to taste



  • Heat oil in a medium pot over medium heat.  Sauté onion for 2 to 3 minutes until softened. 

  • Add garlic and cook until fragrant, about 1 minute.

  • Add mushrooms and poultry spice and cook for 4 minutes. 

  • Sprinkle mushrooms with flour, mix well and cook for 1 minute. 

  • Add stock and bring to a boil. Reduce heat to low-medium and let simmer for about 20 minutes.

  • Add coconut milk and balsamic vinegar and allow to gently simmer for another 5 minutes.

  • Using a hand blender, blend until smooth or you reach a desired consistency.

  • Add salt to taste 

bottom of page