Provenance of Dish
This recipe is from a friend, Caroline Twenter, Co-Huntsman of the “Three Creek Bassets.” While out with the hounds in the woods along the Missouri River bluffs, we field members often “luck into” a patch of good wild mushrooms. This wonderful soup is an always-welcome, warming treat after a cold day of hiking or hunting in the outdoors.
1 Tbsp Olive Oil
1 Onion (Chopped)
1 tsp Crushed Garlic
1 tsp Dried Oregano
1 tsp Dried Basil
18oz/500g of any Combination of Fresh Wild Mushrooms -chopped or sliced. (You can fill in with store-bought Portobello and Button Mushrooms if short of wild finds)
2 Tbsp Soy Sauce (or Tamari if gluten-free)
1 14oz (400ml) Can Coconut Milk
Sea Salt (to taste)
Black Pepper (to taste)
1 In a large pot, Add together the olive oil the onion and garlic, dried oregano and basil and
2 Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for about 10 minutes.
3 Remove the lid, and cook for another 10 minutes uncovered to allow some of the liquid to steam off.
4 Add the coconut milk and cook for another 10 minutes, stirring occasionally
5 Add salt and black pepper to taste.
6 Garnish with fresh herbs and serve.