How to make
Clean and cut the mushrooms. Chop the potato and leek finely.
Place the vegetables in a pot and cover with water. Bring to a boil, reduce the heat, season with salt and simmer.
Keep cooking for about 20 minutes and set aside. Pour in the coconut milk and butter. Blend the soup to achieve a homogeneous consistency.
Season with freshly ground black pepper and serve.
The Cream of Mushroom Soup with Coconut Milk is ready.
