Mushroom purée soup

Melt the butter (16 g) in a saucepan over medium heat.

Finely chop the garlic (2 cloves) and onion (100 g), then add them to the hot butter and sauté until translucent, stirring constantly.

While the onion and garlic are cooking, slice the fresh mushrooms (600 g) and add them to the saucepan. Add a little water (about 100 ml), bring to a boil, and cook over medium heat for about 20 minutes, until the mushrooms are soft.

After that, remove the saucepan from the heat and let the contents cool slightly. Then add a bit of coconut cream (50 g) to the mushrooms and use a blender to puree the mixture until smooth.

Return the puree to the heat and stir in the remaining cream (100 g) and water (as needed, 100-150 ml) to reach the desired thickness. Season with salt to taste and add spices.

Bring the soup to a boil, after which it can be served.