Cream of Mushroom Soup


30 minutes




4 Servings


  • 2 - 2oz packets inner-ēco™ Fresh Frozen Puréed 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


  • In a blender puree the inner-ēco 100% Fresh Young Coconut with 1 cup of stock. Set aside
  • 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
  • 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
  • Notes: Use a variety of mushrooms for a rich, deep mushroom flavor