Cream of Mushroom Soup

Forget canned cream of mushroom – this soup is thick and creamy, and also dairy-free. If you can tolerate dairy, you can substitute heavy cream for the coconut milk at a 1:1 ratio.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large soup pot, melt the butter over medium heat. Add the onion to the pot, and sauté for 1 minute.
  2. Add the chopped mushrooms and the garlic to the pot, and continue to sauté until the mushrooms start to soften.
  3. Season with salt, pepper, and dried thyme leaves.
  4. Sauté the onion and mushrooms for 10 more minutes, and add the coconut milk.
  5. Bring the coconut milk to a bubbling boil, and add the Chicken Bone Broth.
  6. Stir the soup well, bringing it to a boil.
  7. Reduce the soup to a simmer, cover, and simmer for 1 hour.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Add a Note

My Notes:

Add a Note

Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:1 hour
  • Show nutritional information
    This is our estimate based on online research.
    Calories:213
    Fat:20 g
    Carbohydrates:4 g
    Protein:4 g
    Calculated per serving.

Used in this recipe

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices
RECIPE REVIEWS

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.