Name: Paleo-Friendly Mushroom Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Paleo
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups sliced mushrooms (button, cremini, or a mix); 3 cups vegetable broth (or chicken broth); 1 cup full-fat coconut milk; 1 teaspoon thyme; Salt and pepper, to taste; Fresh parsley (optional, for garnish)

This Paleo-Friendly Mushroom Soup is a rich and comforting dish made from fresh, earthy mushrooms, garlic, onions, and creamy coconut milk, perfect for those following a grain-free, dairy-free lifestyle. The combination of aromatic herbs and sautéed vegetables gives it a depth of flavor that feels indulgent yet clean. Whether you’re craving a hearty bowl on a cold day or looking for a nourishing appetizer, this soup offers a satisfying, wholesome meal that adheres to Paleo principles, using no processed ingredients, grains, or dairy.

Recipe Tips and Tricks:

Sauté the mushrooms until golden brown to enhance their flavor.
For a thicker soup, blend half of the soup before serving.
Use full-fat coconut milk for creaminess.

Yield: 4 servings

Paleo-Friendly Mushroom Soup Recipe

A creamy, rich Paleo-friendly mushroom soup made without dairy or grains, perfect for a nourishing, comforting meal.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups sliced mushrooms (button, cremini, or a mix)
3 cups vegetable broth (or chicken broth)
1 cup full-fat coconut milk
1 teaspoon thyme
Salt and pepper, to taste
Fresh parsley (optional, for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened, about 3 minutes.
Add the sliced mushrooms and cook until browned, about 7 minutes.
Pour in vegetable broth, coconut milk, thyme, salt, and pepper. Stir to combine.
Bring to a simmer and cook for 15-20 minutes, allowing flavors to meld.
For a creamy texture, blend half of the soup using an immersion blender or regular blender, then return it to the pot.
Serve hot, garnished with fresh parsley.

Notes

For a vegetarian option, ensure the broth is vegetable-based.
To make this soup richer, add a tablespoon of ghee or clarified butter in place of olive oil.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 186Total Fat 16gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 584mgCarbohydrates 10gFiber 2gSugar 4gProtein 4g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.