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The Perfect Paleo Mushroom Soup Recipe

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Paleo DairyFree Cream Of Mushroom Soup Recipe Wicked Spatula
Paleo DairyFree Cream Of Mushroom Soup Recipe Wicked Spatula from www.wickedspatula.com

Description

Mushroom soup is a classic dish that is enjoyed by many. This creamy, paleo-friendly version is made with fresh mushrooms, coconut milk, and a blend of herbs and spices that will warm you up on a chilly day. The best part about this recipe is that it is easy to make, healthy, and delicious.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 pound fresh mushrooms, sliced
  • 2 cups chicken or vegetable broth
  • 1 can coconut milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • A large pot
  • A blender or immersion blender
  • A cutting board and knife
  • A wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  3. Add the sliced mushrooms to the pot and cook for an additional 10 minutes, stirring occasionally.
  4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
  5. Using an immersion blender or transferring the mixture to a regular blender, blend the soup until it is smooth.
  6. Return the soup to the pot and stir in the coconut milk, dried thyme, dried rosemary, salt, and pepper.
  7. Simmer the soup for an additional 5-10 minutes.
  8. Garnish with fresh parsley and serve hot.

Notes

You can use any variety of mushrooms for this recipe. Cremini, shiitake, or button mushrooms all work well.

Nutrition Info

  • Calories: 250
  • Protein: 7g
  • Fat: 20g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 6g

Recipes FAQ

Can I use canned mushrooms for this recipe?

It is not recommended to use canned mushrooms for this recipe, as fresh mushrooms will give the soup a better flavor and texture.

Can I use almond milk instead of coconut milk?

Yes, you can use almond milk instead of coconut milk if you prefer. Keep in mind that the soup may not be as creamy.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Make sure to let it cool completely before placing it in an airtight container.

Recipe Tips

  • If you prefer a chunkier soup, you can reserve some of the sautéed mushrooms and add them back in after blending the soup.
  • For a vegan version of this recipe, use vegetable broth instead of chicken broth.
  • If you don't have an immersion blender, you can use a regular blender to blend the soup. Just be careful not to overfill the blender and blend in batches if necessary.

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