Healthy Mushroom Soup

Whole New Mom - https://wholenewmom.com

Course: Appetizer, Side Dish

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Sugar-Free, THM:S, Vegan, Vegetarian

Keyword: creamy mushroom soup, healthy mushroom soup, vegan mushroom soup

Prep Time: 4 minutes

Cook Time: 12 minutes

Total Time: 16 minutes

Servings: -10

Calories: 253kcal

This easy healthy mushroom soup is a deeply satisfying and sure to become a quick family favorite. It comes together super fast, is surprisingly nutritious, and tastes amazing.

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Ingredients

1 pound mushrooms (sliced)
1 cup minced fresh onion
2 tablespoons coconut or avocado oil
4 1/2 teaspoons dried thyme
1 tablespoon coconut oil (or other oil)
2 cloves garlic
1/2 teaspoon ground sage
3 teaspoons salt or to taste
2 tablespoons cassava flour (or other flour as desired.)
4 cups coconut milk
4 cups chicken broth (or other broth. See Recipe Notes for alternatives)
16 grinds pepper
1 teaspoon red pepper flakes (optional)
parsley or other fresh herbs for garnish

Instructions

Wash, dry, and slice mushrooms.
Melt oil in large pan, if necessary.
Add onions and garlic. Cook for approximately 1 minute until softened.
Add mushrooms and cook for about 3 minutes until tender and browned.
Place veggies in a medium bowl.
Add the last 1 tablespoon oil to pan. Melt if needed.
Once melted, add flour and stir it into a paste.
Keeping heat at medium, add stock a little at a time to make it blend well, whisking out clumps with each addition.
Add coconut milk a little at a time and do the same, if needed.
Turn heat to medium high.
Return the veggies back to the pan along with salt, pepper, and red pepper.
Heat well for about 2 minutes or until soup is heated through and thickened to be somewhat creamy.
Let cook for 3-4 minutes and then serve into bowls. Garnish with additional mushroom, thyme, and parsley, if desired.

Nutrition