One of us being a person who used to eat dairy but who now doesn’t, the Tea House menu sometimes features dishes that are classic dairy feasts but which have been reinvented so as not to incorporate regular milk or cheese. Tonight, mushroom soup was created; it’s for lunch tomorrow but we’ve had a teaspoon each to try it and it definitely ‘works’ despite being a little more like the mushroom soup you get served as a starter in Thai restaurants and a little less like the canned Heinz stuff. The mushrooms in the picture above looked green by the way, until Peter undid the damage I’d done by trying to use Photoshop. By request I’m attempting to include approximate amounts for all ingredients used.
- Mushrooms of choice (about 200g)
- 1 tsp olive oil
- Up to 4 cloves garlic
- Enough veggie stock to cover
- Up to half a can of coconut milk (I’m practically crying that the brand I bought contains sulfites but have discovered that you can make your own)
- Dried chilli flakes (amount to vary from none to loads according to preference – use fresh chillies if you can be bothered)
- Fry mushrooms in oil until they start releasing liquid, then throw chopped or crushed garlic in and fry for another half a minute
- Scatter in chilli flakes
- Pour on veggie stock and let simmer
- Add coconut milk
- Taste, add any other things you think will work – I threw a bay leaf in but not sure it did much to change the taste