I was craving for mushroom soup recently. What’s better than cook it yourself, right? I don’t go for canned and fast food when it comes to mushroom soup. Actually, I try not to eat processed food as much as I can as most if not all have been spiked with chemicals that our precious bodies can’t recognize.
For this mushroom soup, I used the first batch of coconut milk (santan) that I squeezed which has a thicker consistency. If you’re not much of a coconut enthusiast, feel free to use a light version. Since getting into raw live food partially, I ate the coconut milk and egg raw. But you don’t have to follow me, you can cook the coconut milk and egg or leave out the egg.
Mushroom coconut soup with cheese. Simple and nourishing.
