Cream of Mushroom Soup Recipe

5 from 2 votes

Cream of Mushroom Soup Recipe

Forget cream of mushroom soup from the can; this Paleo version redefines all that is glorious about the humble mushroom. Naturally gluten-free, unbelievably amazing!

Course Soup

Cuisine American

Keyword cream, mushroom, paleo, recipe, soup

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 181kcal

Cost 5

Ingredients

2 to 3 cups mushrooms sliced
1 onion chopped
2 garlic cloves minced
Sprigs of fresh thyme leaves picked
2 cups vegetable or chicken stock
¾ cup coconut milk
½ tsp. paprika
¼ tsp. nutmeg
2 tbsp. ghee or coconut oil
Sea salt and freshly ground black pepper

Instructions

Melt ghee in a large pot over medium heat.
2 tbsp. ghee or coconut oil
Add the onions, garlic, and mushrooms; cook until the onions are soft.
1 onion, 2 garlic cloves, 2 to 3 cups mushrooms
Pour in the chicken or vegetable stock, and add the paprika, nutmeg, and thyme leaves to the soup.
2 cups vegetable or chicken stock, ½ tsp. paprika, ¼ tsp. nutmeg, Sprigs of fresh thyme
Season to taste, cover and cook for 15 to 20 minutes.
Sea salt and freshly ground black pepper
Simmer, then pour in the coconut milk, remove from heat and give everything a good stir.
¾ cup coconut milk
If you want a thicker soup, you can add 1 tablespoon at a time of tapioca starch mixed with equal parts of water until you reach the desired consistency.

Nutrition