When the temperatures drop, eating a warm bowl of soup is just the kind of thing that I crave. And this Paleo Cream Of Mushroom Soup is one of our favorites.
This is a healthy cream of mushroom soup recipe
Soup is one of my favorite easy dinner meals.
Warm and comforting and if you make it right, soup can be super healthy.
This recipe is a dairy-free cream of mushroom soup. It’s made with rich bone broth and coconut milk.
What ingredients to you need to make Cream of Mushroom Soup
- Coconut Oil
- Mushrooms
- Onions
- Garlic
- Broth
- Coconut Milk
- Thyme
I found this recipe in a cookbook I picked up on a whim one day at Costco
It turned out to be more of a keeper than I ever expected:
‘The 30 Day Guide to Paleo Cooking’ by Haley Mason and Bill Staley (authors of ‘Make it Paleo’ and ‘Gather’).
If this cookbook looks familiar, it may be because we’ve mentioned this book before.
Last August I did a post that reviewed a few favorite cookbooks, this cookbook got ‘honorable mention.’ I thought it deserved a bit more time in the limelight.
Check it out. It has a number of amazing ideas for soup… among other things! [Get the book.]
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Super Easy Turkey Recipe is how I use up leftover turkey. Not only is this soup delicious and nourishing, it freezer really well. BONUS: you can use this exact recipe to make Homemade Chicken Soup.
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Aunt Jayne's Dumpling Noodles
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The Best Chili Recipe
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The best homemade chili recipe. This is a spicy chili made with five different kinds of peppers, crushed tomatoes and spices. Chili is a one pot meal that is true comfort food.
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Paleo Cream of Mushroom Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 232kcal
This soup is delicious. The coconut milk adds a dairy-free creaminess that will fool your most discerning dairy-lovers.
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Ingredients
- 2 tbsp coconut oil or grass-fed butter or duck fat
- 1 small yellow onion
- 16 ounces mushrooms chopped - white or crimini
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tsp dried thyme leaves
- 1 cup coconut milk canned, full fat
- 3 cups chicken bone broth or stock
Instructions
- In a large pot, melt the coconut oil over medium heat. Add the onion and saute for 1 minute.
- Add the chopped mushrooms and garlic to the pot and continue to saute until the mushrooms start to soften.
- Season with salt, pepper and dried thyme leaves.
- Saute the onion and mushrooms for 10 more minutes, and add the coconut milk.
- Bring the coconut milk to a bubbling boil, and add the chicken bone broth.
- Stir the soup well, bringing it to a boil.
- Reduce the heat to a simmer. Simmer for 1 hour.
Notes
To make it Vegan: Substitute the chicken broth for vegetable broth.
If you don't like the texture of the mushrooms in chunks (or if you simply prefer a uniformly smooth soup), throw the finished soup into a blender or use an immersion blender to break up the mushroom pieces.
Nutrition
Calories: 232kcal | Carbohydrates: 9g | Protein: 8g | Fat: 20g | Saturated Fat: 16g | Sodium: 67mg | Fiber: 1g | Sugar: 3g | Calcium: 27mg | Iron: 2.8mg
Tried this recipe?Make sure to leave a review & if you take photos TAG ME @FoodologyGeek or give your post a #foodologygeek!
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Absolutely loved this soup! Super easy to make and such great flavors!