I set out to figure out how to make the richest, creamiest soup I could without using heavy cream or flour to thicken (full fat coconut milk turned out to be the perfect ingredient).
To serve this soup, I love to top it with chives and give it a healthy drizzle of truffle oil. If you don’t have any truffle oil on hand, a drizzle of quality olive oil is also delicious.
Stir mixed coconut milk into the soup and simmer 10 minutes. While simmering, sauté remaining 1/2 of mushrooms in a separate skillet. Once browned, remove from heat and set aside.
Pour soup into a blender and puree until very smooth. Pour soup back into pot and stir in sautéed mushrooms. Serve garnished with chives and drizzled with truffle oil.