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

Serves: 4

Serves: 4decrease servingsincrease servings



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.

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