Skinny Coconut Cream of Mushroom Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups sliced mushrooms
  • 1 tsp olive oil
  • 2 sticks celery, cleaned and sliced
  • 2 cloves garlic, peeled and diced
  • 1 tsp parsley flakes
  • 1 tsp thyme
  • 4 cups chicken or vegetable stock
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 can of Lite Coconut Milk
  • 1 tsp rice flour or corn starch
  1. Cut off ends of mushroom stems and slice the mushrooms finely.
  2. Heat a large saucepan over a medium heat and add oil.
  3. Add the celery, garlic, parsley, thyme and mushrooms, place a lid on top cooking until softened.
  4. Pour the stock into the pot and bring to a boil.
  5. Turn heat down and allow to simmer for 15 minutes.
  6. Add salt and pepper and the coconut milk and stir in thickening agent (rice flour or corn starch mixed with water 1:1 ratio), bringing back to the boil for 3 minutes and turn off the heat.
  7. Serve hot with a sprinkle of Parmesan cheese.
Recipe by This Lil Piglet at