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In a cast-iron skillet or pan of choice, add ghee to pan on medium-high heat.
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Add onions to skillet along with grated garlic, all spices listed, and salt and pepper.
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Saute onions until cooked down.
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Add in mushrooms and saute until fully cooked and no more water is left from the mushrooms. Note: Mushrooms should get slightly charred and meaty on cast iron skillet. Add a little more oil if you need to.
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Turn off the heat once finished cooking mushrooms.
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Add most of the mushrooms to a separate stockpot (save a few extra crispy/meaty ones for garnishing the top of each bowl you serve).
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Add coconut milk to the stockpot as well. Use an immersion blender to fully blend coconut milk and mushrooms until creamy. You may also remove contents into a blender and blend.
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Once finished blending, place the pot on medium heat and let it come to a low boil so that coconut flavor from coconut milk mostly goes away. Stir frequently. The heat will also help soup to thicken.
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Once finished, taste and adjust seasonings as needed (especially salt – add more to your taste).
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Ladle into bowls and garnish with a few leftover meaty mushrooms, chopped parsley, a dash of smoked paprika for color, or extra black pepper. Enjoy!