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Article: Oyster Mushroom Soup with Coconut Milk

Sopa de Cogumelos Ostra com Leite de Côco

Oyster Mushroom Soup with Coconut Milk

Spring comes with lots of sun and heat. However, it also surprises us again with cooler, and even rainy, days when all we want to do again are snuggles on the sofa and warm soup in our stomachs.
We've had a few days like this, haven't we?! That's why we took the opportunity to share this wonderful soup, easy to make and perfect for the grayest of days.
Here is the recipe:
  • Ingredients:
Oyster Mushrooms Nãm 500gr
Coconut milk
Fresh Chives
Fresh Thyme
Sesame seeds
Sea salt
[Note: Quantities are adjustable, depending on your taste and the amount you want to make]
  • How to make:
We start by sautéing the mushrooms and the leek cut into thin slices in a frying pan with crushed garlic, a drizzle of olive oil and salt.
(We don't shred the mushrooms)
When we finish the sautéing and the mushrooms and leek are to your liking, we separate them into two parts, they don't need to be the same. 
One of them will be saved for later and the other portion (the largest) will be placed in a pan where we will add the coconut milk (1 package) and a little water.
It's time to add salt again if necessary and some fresh thyme leaves, as well as lime juice and even zest if you like.
Let's leave it in the pan over medium/low heat for 10 minutes and then use a hand blender to blend it until we get a soup with a pleasant, creamy texture.
Now just put it in a bowl and add some of the mushrooms and leek that we initially sautéed on top.
To finish, we can add a few drops of lime juice, a drizzle of olive oil, fresh thyme leaves, a little black pepper and sesame seeds.
Enjoy it ! :D
Article written by Mafalda Martins.

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