Paleo Soup Recipes:
Creamy Mushroom Soup
This delicious paleo mushroom soup is not your everyday ordinary soup. Creamy, thick and rich; this soup is one of my favorites and phenomenally easy to make. Paleo soup recipes are the best and this one has intense earthy flavors that are very difficult to beat. When I explain that it’s paleo and dairy-free to my non-paleo friends, they are completely surprised by how good it is.
Mushroom soup is delicious on its own, as well as satisfying and filling. The soup is an excellent alternative to the sodium filled cans of soup that litter store shelves. It’s also flexible and you can use an assortment of wild mushrooms to add more texture and flavors to the soup. Get your fresh mushrooms from your local grocery store or farmer’s markets or if hunting for mushrooms on your own then make sure you have the proper knowledge and experience when it comes to picking mushrooms.
Lastly, one big benefit of this soup is that it freezes well. So if you have some left over; you can safely freeze it for later.
Ingredients:
1 lb. fresh white mushrooms or wild mushrooms, chopped
4 cups vegetable broth or chicken broth
1 white onion, diced
1 cup coconut milk
1 tablespoon avocado oil or olive oil
1 teaspoon fresh thyme, chopped
6 cloves garlic, minced
¼ teaspoon freshly ground black pepper to taste (omit for AIP)
Sea Salt to taste
Directions:
1. Add avocado or olive oil to a soup pot placed over medium heat. Add mushroom, onions and pinch of salt to the pot. Sauté until the onions become translucent and the mushrooms become soft. This should take about 9 to 11 minutes.
2. Add garlic to the pot and cook for a minute before adding in rest of the spices. After adding the spices cook for one more minute and then add the vegetable or chicken broth.
3. Cook for 5 minutes while stirring time to time. After 5 minutes add the coconut milk and the chicken broth to the pot and let the mixture simmer for about 5 minutes.
4. Transfer the mixture to a food process and process until smooth. Pour soup into bowls and serve.
- 1 lb. fresh white mushrooms, chopped
- 4 cups vegetable or chicken broth
- 1 white onion, diced
- 1 cup coconut milk
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon fresh thyme, chopped
- 6 cloves garlic, minced
- ¼ teaspoon freshly ground black pepper to taste
- Sea salt to taste
- Add avocado or olive oil to a soup pot placed over medium heat. Add mushroom, onions and pinch of salt to the pot. Sauté until the onions become translucent and the mushrooms become soft. This should take about 9 to 11 minutes.
- Add garlic to the pot and cook for a minute before adding in rest of the spices. After adding the spices cook for one more minute and then add the vegetable or chicken broth.
- Cook for 5 minutes while stirring time to time. After 5 minutes add the coconut milk and the chicken broth to the pot and let the mixture simmer for about 5 minutes.
- Transfer the mixture to a food process and process until smooth. Pour soup into bowls and serve.
