Paleo Cream of Mushroom Soup

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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Paleo Cream of Mushroom Soup

Laura Reigel

This soup is delicious. The coconut milk adds a dairy-free creaminess that will fool your most discerning dairy-lovers. 

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dinner, Easy, Light Fare, Lunch, Main Course, Soup

Cuisine American, Bowl, Clean Eating, Comfort Food, Dairy Free, Gluten Free, Grain Free, Light Fare, Paleo, Vegan Adaptable

Servings 4 people

Calories 232 kcal

Ingredients

  

1x2x3x

• 2 tbsp coconut oil or grass-fed butter or duck fat2 tbsp coconut oil or grass-fed butter or duck fat
• 1 small yellow onion1 small yellow onion
• 16 ounces mushrooms chopped - white or crimini16 ounces mushrooms chopped - white or crimini
• 2 cloves garlic minced2 cloves garlic minced
• salt and pepper to tastesalt and pepper to taste
• 1 tsp dried thyme leaves1 tsp dried thyme leaves
• 1 cup coconut milk canned, full fat1 cup coconut milk canned, full fat
• 3 cups chicken bone broth or stock3 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: 232kcalCarbohydrates: 9gProtein: 8gFat: 20gSaturated Fat: 16gSodium: 67mgFiber: 1gSugar: 3gCalcium: 27mgIron: 2.8mg

DID YOU MAKE THIS RECIPE?Mention @foodologygeek on Instagram and hashtag #foodologygeek!