Published : 18. December 2020. – Changed: 18. December 2020. Laura – This message may contain affiliate links.

The cream of mushroom soup, without any newspaper, is a bowl of nourishing and comforting pleasure. Made with a rich and tasty bone broth. Use this soup as a substitute for the traditional mushroom soup. My pure green bean recipe is not the same without them!

I remember growing up with all of Campbell’s mushroom soup recipes.

Do you remember her? If you grew up in the ’80s like me, you probably have memories.

Even when I first moved and cooked, I often made a recipe for chicken breasts that required a can of Campbell’s Cream of Mushroom soup.

The preparation of homemade mushroom soup is simple.

Why settle for canned soup when it’s so easy to make this Paleo mushroom soup?

This recipe is a gluten-free and dairy-free mushroom soup, but I like to serve it with a little fresh cream. If you’re avoiding dairy products, don’t do it.

To make this vegan mushroom soup, omit the bone stock and use instead of the vegetable stock.

This is a simple recipe for Mushroom soup.

This soup is really nutritious in itself, but you can also use it as a substitute for mushroom soup.

Ingredients for Mushroom soup

  • Mushrooms and onions.
  • Coconut milk.
  • Leg broth.
  • Thyme.

Creamy Mushroom Soup Recipes

➽ Did you make this recipe? If you like it, please leave a note and a note 5 ★ ! I love hearing from you! Follow me @foodologygeek on your favorite social media channel! Facebook, Instagram & Pinterest.

Cream of Paleo Mushroom Soup

Laura Reagel.

This soup is delicious. Coconut milk adds a milk-free smoothness that fools even the most demanding milk lovers.

Cooking time 20 minutes

Cooking time 1 hour

Total duration 1 hour 20 minutes

Soup Course

The American kitchen

Services 4 persons.

Calories 232 kcal

Instructions

  • Melt coconut oil in a large pot over medium heat. Add the onions and fry for 1 minute.
  • Add the chopped mushrooms and garlic to the pot and keep stir-frying until the mushrooms soften.
  • Season to taste with salt, pepper and dried thyme leaves.
  • Fry the onions and mushrooms for 10 minutes, add coconut milk.
  • Bring the coconut milk to the boil and add the chicken stock.
  • Stir the soup well, bring it to the boil.
  • Reduce the heat to simmer. Take it easy for an hour.

Notes

Make sure it’s vegan: Replace the chicken stock with vegetable stock.
If you don’t like the texture of the mushroom chunks (or if you just prefer an even, smooth soup), put the finished soup in a blender or use a hand blender to chop the mushroom chunks.

Power

Calories: 232kcalCarbon Fat: 9gProtein: 8gFat: 20gSaturated fat: 16gSodium: 67mgFibre: 1gSugar: 3gCalcium: 27mgIron: 2.8mg

Mushrooms, paleo, soup….

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