Mushroom cream soup with coconut cream (simple recipe)

Slice the champignons (400 g) into thin slices, leaving a few for serving.

Boil the mushrooms in meat broth (800 ml) for about 20 minutes until soft. Add salt and pepper to taste while cooking. Optionally, you can add shallots (1 piece) or onion.

Transfer the mushrooms with the broth to a blender and puree until creamy.

Add coconut cream (100 ml) and blend again.

Fry the reserved slices of champignons until golden brown.

Serve the soup with the fried mushrooms, garnished with coconut cream, herbs, and pumpkin seeds if desired.