Paleo Cream Of Mushroom Soup

How To Make Paleo Cream Of Mushroom Soup

Creamy Paleo Mushroom Soup Recipe

My recipe for Paleo cream of mushroom soup is very straightforward and easy to make. Here is a brief step-by-step guide to making the soup.

Step 1 Finely chop the onions and slice the mushrooms.

Step 2 Now were going to sautee the mushrooms, onions, and garlic for a few minutes until the onions are soft. Do not brown the onions. remove from the heat and add theTapioca Starch and stir well.

Step 3 Add chicken broth, coconut milk, nutmeg, salt and pepper, and stir over a medium heat until thickened, then puree the soup using a stick blender and simmer for 10 more minutes.

Can I Freeze Dairy

Yes, you can freeze this dairy-free cream of mushroom soup. I know most cream-based soups dont typically freeze well, but since this doesnt have dairy in it, it works well.

Paleo cream of mushroom soup will last 2-3 months in the freezer. For best results, thaw it in the refrigerator, then warm it up. You can heat it on the stove or the microwave if you like.

Cream Of Mushroom: A Classic Soup

Cream of mushroom was one of my favourite soups to eat as a kid. I’d crumple up a bunch of saltines into the soup and savour the creamy, mushroomy goodness. The cream of mushroom soup I ate as a kid came from a can, however, and as I can no longer tolerate dairy, I wanted to come up with a homemade, dairy-free, additive-free alternative that I could make in the Instant Pot.

Whole30 Creamy Mushroom Chicken Soup

A hearty soup with a rich and creamy mushroom base paired with lean protein this Whole30 creamy mushroom chicken soup is a mushroom lovers dream! Simple steps and simple ingredients for the beginner or expert cook.

I sometimes transport my mind to the days of newlywed life. Such fond memories of being a novice cook, taking our pooch for multiple walks a day when she was our sun and the universe revolved around her, and sleeping in on Saturday mornings before walking to our favorite breakfast spot with bedhead and no schedule the entire day.

We used to camp out at our favorite sports bar on Sunday mornings for mimosas and football .

Most weekend nights were uneventful, spent doing laundry while watching a marathon of Redbox movies, then driving to get FroYo right before the shop closed for the night.

We dreamed of someday having a home to flip like all the HGTV shows we watched. We dreamed about the someday European vacation wed take. We dreamed about following our dreams and settling in to our careers.

Our life seems drastically different now wake up calls at 6am with little feet crawling in our bed, promising the dog wed let her out to potty as soon as we finished getting breakfast ready for the little ones. Laundry piles are higher, football games are drowned out by laugher or crying, Chip and Joanna have become our couple crush not because of their talents but because of their sweet, seemingly solid marriage.

But hey, better late than never.

Readers Comments On This Mushroom Soup

I just made this and it is delicious! Its actually much better than I was even expecting it to be. Thank you so much for sharing this recipe!

Jackie

A beautifully balanced recipe that avoids the common mushroom soup flavour profile of bacon-cream-mushroom-garlic with a much richer flavour. I made mine with chicken bone stock and also only blended half the mix to keep some of the lovely texture. A great recipe! Officially now my go-to mushroom soup recipe.

Annie

How To Make Mushroom Soup

Step 1: Cook the bacon and sauté the shallots, and make sure to use a slotted spoon to remove the bacon, so the bacon grease stays in the skillet. Then, you’ll cook the shallot in the bacon grease .

Step 2: Cook the mushrooms. Add mushrooms to the skillet and sauté over medium heat for 5 minutes or until they’ve softened. You may need to add extra olive or avocado oil to the skillet to help them cook down.

Step 3: Simmer. Pour in the broth and milk, then simmer the soup for 5 minutes or so.

Step 4: Blend it all up! Personally, I don’t love soups that are fully cream-based, so I like to blend HALF of the soup, and then leave the other half as-is so there’s still whole mushrooms in the soup.

How To Make This Recipe

First, you need to cook your bacon until crispy, leaving some grease in the pot.

Now to cook your veggies. In the same pot, sauté the onions, then add the garlic followed by the mushrooms and dried herbs. Cook for just 5 minutes to soften the mushrooms and build flavor.

Deglaze with the balsamic vinegar, and sprinkle the arrowroot flour over the veggies to create a roux. Stir to coat.

Whisk in the broth, season with salt, bring to a boil, and simmer for 15-20 minutes until thick.

Reduce the heat under your soup to low and slowly stir in the dairy-free cream sauce until incorporated.

Now for finishing touches. Ladle into bowls, garnish with bacon pieces and parsley, and enjoy!

Cant have coconut? No problem, just use a bit less water to make the cream sauce. The sweet potato is thick enough.

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Instant Pot Cream Of Mushroom Soup

Crispy Mushroom Chipsan optional garnishbut they add awesome texture!
2poundscremini mushroomsthinly sliced
2medium leekswhite and light green ends only, cleaned, trimmed, and thinly sliced

2large shallotsdiced
4cupschicken broth or bone broth
2fresh thyme sprigs

¾cupcoconut creamor the solidified cream from a chilled can of full-fat coconut milk
1tablespoonfreshly squeezed lemon juice
Freshly ground black pepper

Extra virgin olive oiloptional garnish

Tips For Making This Paleo Cream Of Mushroom Soup:

Cream of Mushroom Soup | Paleo | Vegan | Whole 30 | Keto #Ep 14

Feel free to use another type of mushroom, other than cremini mushrooms
I use pre-sliced mushrooms to make this soup even easier to make!

Use tapioca starch instead of corn starch if you are following a grain free diet including a paleo or Whole30 diet
I dont recommend using low fat coconut milk for this recipe. Full fat coconut milk helps gives this soup its delicious rich and creamy texture and flavour
If you cant have coconut milk I would use cashew milk instead

Store this soup in the fridge in an air-tight container for up to 5 days
This soup freezes really well
If you prefer a smooth soup, once its done cooking use your immersion blender and blend it until smooth

You can use this soup to make other dishes such as green bean casserole or chicken casserole

Frequently asked questions:

What goes with cream of mushroom soup?

I love adding broken crackers to my cream of mushroom soup! You can also serve this soup with a side salad or cooked vegetables. It also goes really well with bread or toast. Of course this soup is also good enough to eat all on its own!

Is cream of mushroom soup ok for diabetics?

That will all depend on the ingredients in the cream of mushroom soup but this cream of mushroom soup recipe is perfect for diabetics. Its made with real ingredients and is low in sugar.

Other vegan recipes you will love:

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Why This Is The Best Vegan Cream Of Mushroom Soup

Its so much better than canned cream of mushroom soup! Its so rich and creamy with the most delicious flavour. This soup is going to become your new favourite comfort food.
Its really easy to make and also freezes really well if you are doing meal prep or want leftovers.
Its dairy free and gluten free and made with coconut milk, vegetable broth, cremini mushrooms, onions, garlic and spices.

Besides being vegan its also paleo and Whole30 compliant!

How To Make Dairy

Heat the avocado oil over medium-high heat in a large skillet. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.

Stir in the mushrooms and garlic and cover the skillet with a lid.

Cook, stirring occasionally, until the mushrooms have leached out much of their water, about 8 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.

Pour in the canned coconut milk, dried oregano, nutmeg, and sea salt and stir well. Bring the mixture to a full boil, then add the flour and whisk well.

Continue cooking and whisking, leaving the mixture at a full boil, until it thickens to the same consistency as a very creamy soup.

Remove the cream of mushroom soup from the heat and set aside to allow it to cool.

Once cool, either use the soup in a recipe, or transfer it to a jar. Seal and refrigerate for up to 1 week.

Do note that the cream of mushroom soup becomes thicker as it sits. For most recipes calling for a can of condensed cream of mushroom soup, you will want the mixture to be very thick. Allowing it to boil long enough to thicken and also allowing it to sit and cool is what will give it that thick consistency.

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How To Make This Creamy Mushroom Meatball Soup

This Whole30 and paleo mushroom soup recipe comes together easily and quickly. It may seem like there are a lot of steps, but once you start cooking, its actually quite simple and straightforward. Heres how to make this delicious meatball mushroom soup:

Make the meatballs: Preheat the oven to 450 degrees F. Combine ground meat, egg, almond flour, parsley, salt, onion powder, and ground black pepper in a large bowl, and mix until just combined. Shape into golf-sized balls and place on a sheet pan without touching each other.

Bake the meatballs and mushrooms: In a separate sheet pan, add the mushrooms and toss with 1 tbsp of ghee. Spread out into an even layer. Bake both the meatballs and mushrooms in the preheated oven for 15 minutes.

Make the Whole30 creamy mushroom soup base in the blender: Take half of the mushrooms, and blend them with salt, broth, coconut milk, tapioca starch, coconut aminos, apple cider vinegar, and pepper until smooth and creamy. This makes a yummy cream of mushroom soup.

Combine ingredients for the meatball mushroom soup: Pan-fry onion and garlic in a stockpot, then add the blended paleo cream of mushroom soup. Once it comes to a boil, add in the baked meatballs and the rest of the roasted mushrooms. Simmer for 5 minutes until thickened and warmed through. Serve, garnished with chopped parsley.

Paleo Whole30 And Dairy

Paleo Cream of Mushroom Soup {Whole30 + Vegan Option}

This Instant Pot cream of mushroom soup is Paleo, Whole30 and dairy-free. However, if you’re doing a Whole30, I would not consider just this soup to be a compete Whole30 meal. Eat it alongside some protein, like tuna salad wrapped in lettuce or on a cucumber. As the old jingle goes, “Soup and sandwich go together.” This is true of homemade soup, too.

Cream Of Mushroom Soup Ingredients

To add that real forest mushroom flavour to the soup, I am using some dried porcini mushrooms. They can be purchased in most supermarkets and delis, although they are a little pricey, they are totally worth it. I love to have some on hand to add to stews, casseroles and sauces as they add a lovely woody and forest taste and aroma.

You can use a variety of fresh button mushrooms but I prefer Swiss Brown or crimini mushrooms to the blander white button mushrooms. You can also throw in some meatier Portobello and exotic oyster and shiitake mushrooms for a more complex flavour. Basically, use this as a base recipe and adapt it as you please.

Peeled white potato can be used instead of sweet potato for those who are not avoiding nightshadesor white potatoes. I used the white sweet potato and thats why the soup of my colour didnt go yellow or orange.

A lot of the flavour also comes from the leeks, garlic and thyme, which are easily accessible and really make this soup.

Finally, instead of using heavy cream, I blended the soup with some nut butter. You can use cashew or almond butter , which will make your dairy-free cream of mushroom soup feel like the real deal. The starch in the potato also adds a lot of body and creaminess.

Mushrooms In All Forms

Incorporating fresh and dried mushrooms, this soup is already a mushroom lovers paradisebut add Magic Mushroom Powder and garnish with Crispy Mushroom Chips, too, and the mushroom dial gets cranked all the way up to eleven. Plus, its easy to incorporate into a busy schedule I love that I can start prepping this hearty, creamy soup in the morning, and blend it up when I get home from meetings, running errands, and schlepping the kids around town. And did I mention that its Whole30-friendly, too?

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Homemade Cream Of Mushroom Soup

Is there anything more comforting than a big bowl of hot food, especially when its a homemade gluten-free soup? This Creamy Mushroom Soup recipe is my take on classic cream of mushroom soup, made with whole ingredients and topped with crispy bacon bits. Its perfect for those chilly months leading up to spring and calls for a lot of AIP-friendly ingredients you likely have on hand.

Check out this post to learn how to incorporate more bone broth into your diet!

Just getting started on AIP ?Here’s an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.

This Soups Worth The Work

How To Make Mushroom Soup~Paleo & Gluten-Free Recipe

Before we get started, I want to stress that this Instant Pot Cream of Mushroom Soup is not a dump-everything-in-and-cook-it-in-5-minutes-flat kind of recipe. I love those recipes, too, but only when the shortcuts actually yield the most delicious results possible. So while there are a few steps in this recipe that might seem fussy , you need to do what Philadelphia basketball fans have been doing for a few years now, and TRUST THE PROCESS. Youll be delighted and thankful that you didnt take the easy way out. That said, this recipe really isnt difficult at all, and youll be amazed by the result!

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More Paleo Recipes Youll Love

Youll absolutely love my Gluten Free French Fried Onions, they are so easy to make and much healthier than the ready made kind, they are also Paleo and Whole30.

You ll love my easy, healthy, Paleo Thanksgiving Turkey with Herb Rub, its has such a great fresh flavor!

If youve enjoyed my Paleo Thanksgiving Turkey then you must try my easy Paleo Pumpkin Pie recipe with a made from scratch Paleo pie Crust and topped with fabulous coconut milk whipped cream!

The Best Cream Of Mushroom Soup Recipe

Cozy up to this creamy mushroom soup made with fresh herbs and a dairy-free stock.

Thick and chunky, this cream of mushroom soup is incredibly simple to make. Not only is this hot bowl of soup hassle-free, but its also a great way to pack in plenty of nourishing ingredients. Make a batch to warm you during the colder months or serve it whenever youre in the mood for a quick and easy meal.

As a dairy-free recipe, this creamy soup is made with a rich blend of coconut milk, baby bella mushrooms, onions, and zesty garlic. Its a vegetarian dish thats naturally gluten-free and keto-approved, while still being satisfying enough to be one of your family favorites.

Love slow cooker recipes?

Baby bella mushrooms are used in this recipe to add the most bang for your buck. If you prefer to experiment with others, you can also use a mixture of shitake or Portobello mushrooms in the same proportions. While this recipe produces a soup thats chunky and dense, you can always thin out the texture by opting to blend it a bit longer or simply adding one tablespoon of water at a time.

To get started, heat the olive oil in a large skillet and place the sliced mushrooms in a single layer. Allow them to cook undisturbed for 10 minutes, flipping halfway through. Make sure both sides are golden brown, before setting them aside and reserving for later.

1 t freshly ground black pepper, for garnish

Fresh chopped parsley, for garnish

Instructions

Watch the Recipe Video Below!

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How To Store Dairy

For best results, store the soup in an airtight jar for up to 1 week. You can also freeze the soup and it will keep for 2 months.

I make a double batch and use one 32-ounce jar and one smaller jar for storage until I use it.

Stay tuned for a recipe that uses a double batch of this creamy rich deliciousness! Its coming your way tomorrow!

Leave me a comment below telling me what you make with this recipe!

Storage Freezing And Reheating Instructions

Store cooled, leftover soup in an airtight container in your fridge for up to 4 days. Store the bacon bits separately to keep them crispy.
Freeze cooled, leftover soup in a freezer-safe, airtight container or plastic bag for up to 3 months. Make sure to label so you know what youre thawing at a later date! This dairy-free cream of mushroom soup is perfect for meal-prepping or making ahead.

Reheat thawed and chilled soup in the microwave for 3-4 minutes, stirring halfway through, if youre in a rush. But if you have the time, or if youre reserving for dinner later, warm in a pot on the stove over medium-low until bubbling and warmed through. This will ensure even heating throughout the soup. Thin out with water or broth, if needed.