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Cream of mushroom soup has always been comforting for me. I don’t know why, but it has. I love a big bowl of it with lots of fresh ground pepper and a dollop of sour cream or Crème fraîche. Major yum! In the pre-real food days, I would sometimes eat Campbell’s cream of mushroom soup. I know, gross, right? At the time, it tasted good, but just the thought of it seems so unappetizing now. I recently looked at the ingredient label on a can of the soup and realized just how bad it is! I had always wanted to make my own cream of mushroom soup but never got around to it until one day, I had a huge container of baby portobello mushrooms that needed using. This recipe was born, and with some various tweaks to the seasoning, I finally settled on this final recipe.
This soup is going to be on the thin side. You can definitely thicken it up with some flour, arrowroot, cornstarch, etc. I am currently avoiding all thickeners, so that is why I left them out of the recipe. If you use flour, you can sprinkle a couple of tablespoons over the onions and mushrooms after they have browned and stir it around to soak up the oil. Let that cook a little before adding the liquid ingredients to eliminate that raw flour taste. If you are using cornstarch, arrowroot, or another thickener, follow the instructions for those specific thickeners.
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Cream of Portobello Mushroom Soup
Ditch the can junk and make your own healthier cream of mushroom soup that's also dairy-free and gluten-free. Perfect for recipes that use it or eat it on its own for a quick lunch or snack.
- 2 quarts of homemade beef or chicken stock OR vegetable stock for vegan/vegetarian
- 24 ounces of mini portobello mushrooms or white mushrooms
- 1 cup diced shallots
- 1 cup diced white onion
- 5-20 cloves of garlic (depending on how garlicky you like it!)
- 2 cups full-fat coconut milk
- 1/2 cup chopped flat-leaf parsley
- 2 tbsp. coconut aminos OR organic tamari
- 2-3 tsp. of thyme (I use lemon thyme)
- 1/2 – 1 tsp. fresh ground black pepper
- 1/2 tsp. sea salt (or to taste)
- 1/4 cup coconut oil, butter, or ghee (or a combo)
- Slice your shallots, onions, and mushrooms. Since this will be blended, rough chopping is OK. Set the sliced mushrooms aside.
- Saute the shallots and onions together with the garlic in the coconut oil, butter, or ghee until soft.
- Add the mushrooms and saute until the mushrooms begin to get soft.
- Sprinkle in the thyme, salt, and pepper and stir.
- Add the stock, coconut aminos or tamari, and parsley. Bring to a simmer.
- Reduce heat and let simmer over low for 30-45 minutes. Taste for salt and pepper and add more if needed.
- Add the coconut milk and let cook for 5 minutes. Remove from heat.
- Using your immersion blender (or regular blender), puree the soup until smooth.
Learn how to make your own bone broth with your Instant Pot here.
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Kerrygold Pure Irish Butter
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
Redmond Real Sea Salt
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Tamari Soy Sauce, Wheat Free, Organic
Coconut Secret Coconut Aminos
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Chicken Bone Broth Soup by Kettle and Fire
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This sounds amazing, I can’t wait to try it!! For those avoiding soy, coconut aminos is a good substitute for both soy sauce and tamari.
How much soup does this make?
Hi Beth – Thanks for stopping by! This recipe makes roughly two and a half quarts. I love coconut aminos and thought I had put that in the recipe. Will go update it right now. 🙂
What can you do if you discovered that you cannot tolerate the coconut milk and aminos? We use coconut milk for my husband but every time I eat it, I get pain shooting from my stomach. 🙁
Hi Marilyn – You can always substitute a milk of your choice. If you can’t use coconut aminos, you could use soy sauce or tamari in place of that. Hope that helps!
I don’t know what is coconut aminos, can you explain to me. please.
HI Angela – Coconut aminos are a soy sauce substitute for those who cannot tolerate soy and/or wheat. The aminos are made from the sap of the coconut tree and is aged and blended with salt. It has a similar taste to soy sauce and is a great sub for those needing to avoid those allergens. Hope that helps!
Oh my! Thanks for this recipe. So yummy. I added lemon zest and smoked paprika. I can totally see this over green beans for Thanksgiving! Mmmm…
Ohh yum! What a great addition Helen! Thank you for stopping by and sharing! Have a Happy Thanksgiving! 🙂
Do you have to use the coconut aminos?
Hi Amber! Thanks for stopping by! No, you can leave that out or sub soy sauce or tamari. It does give the soup a richer umami taste so if possible I’d add one of them in there just for better flavor. Hope that helps! 🙂