This Callaloo & Mushroom soup was one of those random things that popped into my head that I decided to try. I love callaloo and I love cream of mushroom soup and I figured they might work well together so here we are. This recipe doesn’t require anything fancy at all either.
Callaloo & Mushroom Soup
Ingredients
- 1/2 bundle callaloo bush (approx 8 stalks) chopped finely
- 1 1/2 lbs button mushrooms sliced
- 2 large onions diced
- 8 cloves of garlic minced
- 8 ochros thinly sliced
- 10 sprigs of fine thyme
- 1 cup coconut milk
- 2 cups water
- 2 tbsp oil
- salt & black pepper to taste
Method
- Add oil to a pot then saute onions until translucent
- Add garlic, chopped stalks and ochro, saute for 5 minutes
- Add 3/4 of the sliced mushrooms along with callaloo bush
- Cover and allow to cook for 5 minutes
- Season with salt and black pepper then add fine thyme
- Add coconut milk and water
- Bring to a boil then cover and allow to simmer on low heat for 25 minutes
- Add mixture to a blender then blend until smooth
- Return soup to pot on low heat, season with salt and black pepper to taste
- Simmer for another 5 minutes
- Saute remaining mushrooms for 3 minutes
- Serve soup topped with mushrooms
- Enjoy
Now I keeping it 100, this tasted really good but t I found the callaloo was overpowering the mushrooms so I adjusted the recipe to use half a bundle of bush instead of a whole bundle.
