Cream of Mushroom Soup

rustic bowl of cream of mushroom soup

Cream of Mushroom Soup


  • 1/2 cup 2x 2-oz packets inner-ēco™ 100% Fresh Young Coconut
  • 1 1/2 cups diced yellow onion
  • 4 cloves garlic minced
  • 2 Tbsp olive oil
  • 1 lb. mushrooms sliced
  • 1 Tbsp fresh thyme
  • 3/4 cup white wine
  • 4 cups chicken or vegetable stock
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper


  1. In a blender puree the inner-ēco 100% Fresh Young Coconut with 1 cup of stock. Set aside.

  2. Heat olive oil in pot; add yellow onion and garlic and sauté until the onions are translucent. Add mushrooms and fresh thyme and sauté until the mushrooms are tender, and the liquid released from the mushrooms has cooked away. Add white wine and simmer until the amount of white wine is reduced by half. Add in the remaining 3 cups of stock and coconut puree. Bring soup to a simmer, continue simmering for 30 minutes.
  3. Use an immersion blender to puree the soup, or place batches of the soup in a blender and carefully puree the soup. Season with sea salt, adjust seasonings to your taste.
  4. Notes: Use a variety of mushrooms for a rich, deep mushroom flavor.
  5. Enjoy!

Recipe Notes

Time: 30 min. Difficulty: Easy Servings: 4