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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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- 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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Chicken Bone Broth Soup by Kettle and Fire
Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible, you ask? Well, I’ll tell you:
The Instant Pot!
Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.
I know it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:
- Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
- Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
- Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)
- Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
- Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.
It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.
Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).