Double Mushrooms Creamy Soup with Coconut Milk and White Beans

Yields 4 servings

1/2 oz. (about 15 grams) dry mushrooms

3 cups cold water + more for boiling mushrooms

1 medium yellow onion, peeled and chopped

2 medium carrots, peeled and chopped

3 medium potatoes, peeled and chopped

2 stalks celery, cleaned and chopped

1 can (13.5 oz.) coconut milk

3/4 cup white canned beans, rinsed

1 teaspoon vegetable oil

4 oz (about 120 gram) fresh mushrooms, cleaned and sliced

2 tablespoons, fresh parsley, chopped

1/2 teaspoon schmaltz (optional)

Salt, ground black pepper, lemon juice, garlic-chili sauce to taste

Place dry mushrooms into a medium saucepan and cover with cold water. Bring to a boil, lower the heat and simmer for about 10 minutes. Drain water and reserved it for future use. Cool and chop dry mushrooms.

Bring 3 cups of water to a boil in a large pot. 

Combine onion, carrot, celery, and potatoes in the work bowl of a food processor. Process until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Using a spatula take out the mixture and place it in a medium bowl. Put into boiling water and sprinkle with salt and ground black pepper. Lower the heat and simmer for about 7 minutes.

Heat vegetable oil in a medium saucepan over medium heat. Cook and stir mushrooms until mushrooms are lightly browned, for about 5 minutes. Sprinkle with some salt and ground black pepper. Remove from the heat to cool a bit.

Add coconut milk. Stir to combine everything and simmer for about 5-7 minutes. Add chopped dry mushrooms and two tablespoons reserved liquid. Using an immersion blender, puree vegetables with coconut oil.

Add mushrooms, drained white beans, and chopped parsley. Simmer for about 5-7 minutes. Check for spices. Add lemon juice, garlic-chili sauce. For fat-lovers, add chicken fat (schmaltz).

Remove from the heat. Stir together a couple of times and serve warm. Leftovers might be stored in a lidded plastic container and reheated before serving time.