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