Guys. I know it’s summer and all, but I couldn’t resist making this soup. Plus, the weather has been all over the place recently, and it was cold at the time and whatever, okay? Get off my back!
I was craving the Campbell’s Cream of Mushroom Soup, but I really wanted to make it as healthy as I possibly could (I know coconut milk is high in fat, but it’s way better than heavy cream, amirite?). SO, I decided to venture out and see if coconut milk would be good, and daaayuuum it really, really was. I used the Real Thai Coconut Milk that I found at Loblaws (you can find it at Superstore, Save-On or anywhere that has an Asian section).
You may not want to use the mustard seeds, and that’s okay. I used them because we have a ton of them and I wanted to add a bit of a crunch to the soup.
It’s crazy important to sauté the garlic and onions as it really adds to the flavour of the soup.
Alright, hopefully you enjoy this soup as much as I did! I know some of you will probably wait until summer is over (which is understandable), but I’d love to hear your feedback! Let me know what you think. Enjoy!