Cream of Mushroom Soup

_ INGREDIENTS

1 tbsp butter

550 g sliced mushrooms

2.5 minced garlic cloves

1 cup American Garden coconut milk

2 chopped onion

3.5 cups chicken stock

¼ tsp black pepper

¼ tsp white pepper

¼ tsp dried thyme

To garnish:

Parsley leaves

_ PREPARATION

1- Melt the butter in a pot on medium heat then fry the onion until

soft.

2- Add the mushrooms and the garlic. Cook until mushrooms soften.

 Season with salt, black pepper, white pepper and thyme.

3- Pour in American Garden coconut milk and stir until it boils then

add the chicken stock. Stir frequently bringing it to boil.

4- Reduce the soup to a simmer and cook for 1 more hour.

5- Garnish with parsley leaves and serve hot.