This mushroom soup is perfect for those who have dairy intolerances. It is as thick and creamy as the real thing. This can also be made vegetarian by using coconut oil in lieu of the bacon drippings.
4 large portabella mushrooms
1/2 onion, chopped
2 cloves garlic, pressed
3 tablespoons bacon drippings
1/3 cup white wine
2 1/2 cup vegetable stock
1 (398 ml) can reduced fat coconut milk
finely chopped scallion greens, optional for garnish
crumbled bacon pieces, optional for garnish
salt, to taste
pepper, to taste
Melt the bacon drippings, over medium-high heat, in a large pot and add the chopped onion; cook until translucent and starts to soften, about 3 minutes.
In the meantime, scrape and discard the gills from the bottom of the mushrooms with a spoon and chop up the mushroom.
Add the mushrooms and garlic to the onions and cook until softened, about 3 minutes, adding a bit of water if it starts to stick.
Add the wine and cook until wine is reduced and absorbed by the mushrooms, about 2 minutes.
Add the stock and bring to a boil; reduce heat and simmer for 20 to 30 minutes.
Add the coconut milk and heat through.
Puree the soup with an emersion blender season with salt and pepper.
Ladle into bowls, add scallion greens and bacon if using and serve.