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Cream of mushroom soup has always been comforting for me. I don’t know why, but it has. I love a big bowl of it with lots of freshgroundpepper and a dollop of sour cream orCrème fraîche. Major yum! In the pre-real food days, I would sometimes eat Campbell’s cream of mushroom soup. I know, gross, right? At the time, it tasted good, but just the thought of it seems sounappetizingnow. I recently looked at the ingredient label on a can of the soup and realized just how bad it is! I had always wanted to make my own cream of mushroom soup but never got around to it until one day, I had a huge container of baby portobellomushrooms that needed using. This recipe was born, and with some various tweaks to the seasoning, I finally settled on this final recipe.
This soup is going to be on the thin side. You can definitely thicken it up with some flour, arrowroot, cornstarch, etc. I am currently avoiding all thickeners, so that is why I left them out of the recipe. If you use flour, you can sprinkle a couple of tablespoons over the onions and mushrooms after they have browned and stir it around to soak up the oil. Let that cook a little before adding the liquid ingredients toeliminatethat raw flour taste. If you are using cornstarch, arrowroot, or another thickener, follow the instructions for those specific thickeners.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ditch the can junk and make your own healthier cream of mushroom soup that's also dairy-free and gluten-free. Perfect for recipes that use it or eat it on its own for a quick lunch or snack.
Ingredients
- 2 quarts of homemade beef or chicken stock OR vegetable stock for vegan/vegetarian
- 24 ounces of mini portobello mushrooms or white mushrooms
- 1 cup diced shallots
- 1 cup diced white onion
- 5-20 cloves of garlic (depending on how garlicky you like it!)
- 2 cups full-fat coconut milk
- 1/2 cup chopped flat-leaf parsley
- 2 tbsp. coconut aminos OR organic tamari
- 2-3 tsp. of thyme (I use lemon thyme)
- 1/2 – 1 tsp. fresh ground black pepper
- 1/2 tsp. sea salt (or to taste)
- 1/4 cup coconut oil, butter, or ghee (or a combo)
Instructions
- Slice your shallots, onions, andmushrooms. Since this will be blended, rough chopping is OK. Set the sliced mushrooms aside.
- Saute the shallots and onions together with the garlic in the coconut oil, butter, or ghee until soft.
- Add the mushrooms and saute until the mushrooms begin to get soft.
- Sprinkle in the thyme, salt, and pepper and stir.
- Add the stock, coconut aminos or tamari, and parsley. Bring to a simmer.
- Reduce heat and let simmer over low for 30-45 minutes. Taste for salt and pepper and add more if needed.
- Add the coconut milk and let cook for 5 minutes. Remove from heat.
- Using your immersion blender (or regular blender), puree the soup until smooth.
Notes
Learn how to make your own bone broth with your Instant Pot here.
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Chicken Bone Broth Soup by Kettle and Fire
Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible, you ask? Well, I’ll tell you:
The Instant Pot!
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I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food.And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbookthat myselfand 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
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