Cream of Mushroom Soup Recipe (Paleo, Gluten & Dairy Free)
This recipe is paleo, gluten & dairy free, vegan, and low oxalate. It can also be made AIP and keto with substitutions.
Equipment
- immersion blender
- Large pot
- Cutting board
- Large knife
- Measuring cups and spoons
Ingredients
- 1/4 cup butter flavoured coconut oil
- 1 small white onion
- 3 garlic cloves
- 2 lbs pounds cremini mushrooms
- 3 sprigs of fresh thyme
- 3 tbsp potato starch (or arrowroot/tapioca starch)
- 4 cups mushroom broth (or bone broth)
- 1 tsp salt
- 1 cup full fat canned coconut milk (scrape only the thick stuff off the top)
Instructions
- Using a strainer, rinse the dirt off the mushrooms.
- On a large cutting board, dice up mushrooms, white onion and garlic cloves and set aside in small bowls.
- In a large saucepan on medium-high heat, add ¼ cup butter flavoured coconut oil.
- Add the chopped onions.
- Once the onions start to brown/caramelize, add your chopped garlic and mushrooms.
- Cook the mushrooms, onion and garlic until fully cooked and mushrooms are starting to brown (this will give the soup a nice flavor!)
- Add 3 cups of mushroom broth, leaving 1 cup aside to mix with the starch later.
- Add 3 sprigs of fresh thyme. Feel free to just pull off the leaves and put those in.
- Bring back to a boil and simmer until the fresh thyme starts falling off the stems.
- Turn off the heat, and remove the thyme stems. Let it cool a bit.
- Using an immersion blender (or food processor or blender), break down the mushrooms until you have a creamy soup. Alternatively, if you like the mushrooms whole, you can avoid blending them at all, or only blend them up a bit to create a chunky soup. This really comes down to preference!Tip: let your soup cool down a bit before using your immersion blender to avoid potentially spraying yourself with hot soup! Or, alternatively you could wait until the very end of the recipe to blend your soup – after you have added the coconut milk and the remainder of the broth mixed with starch.
- After blending, put your pot back on the stove at medium heat and bring it back to a simmer.
- Add your full fat coconut milk and stir until fully blended in.
- Mix 3 tablespoons of potato starch (or arrowroot/tapioca starch) in your last 1 cup of broth with a fork until there are no lumps left. Pour mixture into your soup and stir thoroughly until fully mixed in.
- At this point your soup should start to thicken even more. Make sure to taste it for seasoning and add sea salt if needed.
- Serve with fresh thyme and fried mushrooms for garnish.
- Store your leftovers in the fridge in an airtight container for up to 1 week, or much longer in the freezer.
Video
Nutrition
Calories: 399kcalCarbohydrates: 26.2gProtein: 3.4gFat: 31.5gSaturated Fat: 28.8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 1067mgPotassium: 605mgFiber: 1.8gSugar: 4.5g
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