THE FOOD BANK GAVE US MUSHROOMS SO THE SOUP KITCHEN GETS MUSHROOM SOUP

MUSHROOM SOUP WITH COCONUT MILK by CHEF DAN:


Serves 30



INGREDIENTS:



4 tablespoons butter

20 cups button mushrooms

3 onions, chopped

22 cups chicken broth

1-1/4-cups all-purpose flour

1 gallon can coconut milk

1/4-cup lemon juice

3 tablespoons dried thyme

1/4-cup ground cinnamon



DIRECTIONS:



1. In a food processor coarsely chop the mushrooms with the lime juice.

2. Melt the butter in a saucepan over medium-heat.

3. Sauté onions, for about 5-7 minutes or until soft.

4. Mix in flour until smooth.

5. In a soup pot, over medium-heat add onions and mushrooms, gradually stir in chicken broth.

6. Cook stirring for about 5-7 minutes, or until thick and bubbly.

7. Stir in coconut milk, thyme, season with salt and pepper, and sprinkle with cinnamon.

8. Reduce heat and simmer for 20 minutes.

9. Do not boil.

ENJOY DAN: ROCK-ON)