This Paleo Diet cream of mushroom soup is about to become a new favorite if you like mushrooms. In a silky smooth soup, it captures all of the warmth and heartiness you love about mushrooms!
Ingredients
- 3 tbsp. coconut oil
- 3 pints assorted mushrooms, roughly chopped
- 2 shallots, thinly sliced
- 2 leeks, thinly sliced, green tops removed
- 4 cloves garlic, finely chopped
- 1 can full-fat coconut milk
- 6 cups salt-free beef broth
- 1 tbsp. fresh thyme or oregano
- Fresh chives, finely chopped (for garnish)
- Olive oil (for drizzling)
Details
Difficulty: Intermediate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Instructions
- Heat the coconut oil in a large Dutch oven or stock pot. Add the mushrooms and sauté 12-15 minutes. Set ¼ cup of the sautéed mushrooms aside for garnish.
- Add shallots and leeks. Cook an additional 8-10 minutes or until leeks have softened.
- Add the garlic and cook an additional 1-2 minutes.
- Pour in half of the coconut milk and stir, scraping up any browned bits on the bottom of the pot. Add the remaining coconut milk and simmer until reduced in volume by half, about 5 more minutes.
- Slowly add the beef broth and bring to a simmer. Season with fresh thyme or oregano. Remove from heat and use an immersion blender to blend the soup until smooth and creamy.
- Serve the cream of mushroom soup hot, garnished with reserved mushrooms, fresh chives, and a drizzle of olive oil.
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Anna
Clean Eating Officer (CEO) at Malama Wellness + Hypnotherapy
I'm Anna, a passionate dietitian and hypnotherapist dedicated to helping parents of kids with ADHD unlock the transformative potential of healthy eating and holistic approaches. With years of experience in pediatric nutrition and a focus on mind-body connection, I provide personalized guidance and practical tools to support positive behavioral changes and nurture your child's well-being.
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