Published by Sheena Strain, last updated
Recipe
This is the best easy recipe for Paleo Cream of Mushroom Soup you’ll try, you can make it in less than 30 minutes and it’s Whole30 too!
I’ve never been a fan of any kind of canned soup, and especially the canned ‘cream of something’ soups that are used in green bean casseroles, pot roasts, and other traditional recipes.
This year though, I wanted to make my own healthified recipe for Paleo cream of mushroom soup that I could use to make a Thanksgiving green bean casserole that my non Paleo eating family members would also enjoy.
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Ingredients for Paleo Cream of Mushroom Soup
Here are some of the ingredients you’ll need for my Paleo cream of mushroom soup recipe, you’ll find the full printable recipe at the end of the post.
- gluten free chicken broth
- coconut milk
- garlic powder
- tapioca starch
- white mushrooms
- onion
- nutmeg
How to make Paleo Cream of Mushroom Soup
My recipe for Paleo cream of mushroom soup is very straightforward and easy to make. Here is a brief step-by-step guide to making the soup. (the printable recipe is at the end of the post)
Step 1 – Finely chop the onions and slice the mushrooms.
Step 2 – Now we’re going to sautee the mushrooms, onions, and garlic for a few minutes until the onions are soft. Do not brown the onions. remove from the heat and add the Tapioca Starch and stir well.
Step 3 – Add chicken broth, coconut milk, nutmeg, salt and pepper, and stir over a medium heat until thickened, then puree the soup using a stick blender and simmer for 10 more minutes.
More Paleo Recipes You’ll Love!
You’ll absolutely love my Gluten Free French Fried Onions, they are so easy to make and much healthier than the ready made kind, they are also Paleo and Whole30.
You’ ll love my easy, healthy,Paleo Thanksgiving Turkeywith Herb Rub, it’s has such a great fresh flavor!
If you’ve enjoyed my Paleo Thanksgiving Turkey then you must try my easyPaleo Pumpkin Pierecipe with a made from scratch Paleo pie Crust and topped with fabulous coconut milk whipped cream!
Paleo Cream of Mushroom Soup
This is the best easy recipe for Paleo Cream of Mushroom Soup you'll try, you can make it in less than 30 minutes and it's Whole30 too!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Total Carbs: 27 g
Protein: 6 g
Servings: 4 servings
5 from 9 votes
Ingredients
- 1onion
- 1lbwhite mushrooms, 450g
- 2tbspolive oil
- 3cupsgluten free chicken broth, 700mls
- 1.5cupcoconut milk, 360mls
- 2garlic cloves, crushed
- 2/3cuptapioca starch, 60g
- 1tspsalt
- 1/2tsppepper
- 1/2tspnutmeg
Instructions
Cut the mushrooms into slices and finely dice the onion.
Add the oil to large pan and when hot add onions, crushed garlic, and mushrooms cooking on a medium heat for 5 minutes or until onions are soft.
Remove from the heat and add the tapioca starch and mix well.
Add in the chicken broth, coconut milk, nutmeg, salt and pepper, and stir over a medium heat until thickened.
Using a stick blender, puree the soup and simmer for a further 10 minutes, taste, and season more with salt and pepper if needed.
Nutrition Facts
Paleo Cream of Mushroom Soup
Amount Per Serving
Calories 344Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g106%
Sodium 1244mg54%
Potassium 728mg21%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin C 18.1mg22%
Calcium 38mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Sheena Strain
Course:Soup
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
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Linda Marie Crespo says
new to paleo. excited to try your recipies💜Reply
Tammy says
Love at first sip!! I landed here for the first time seeking for Thanksgiving Paleo dishes to cook for my family.
My non paleo husband loved it too!Reply
Veronica says
How many cups does one batch of soup produce?
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Sheena Strain says
about 3-4 cups
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Angie says
Hi! How long does this keep in the fridge?Reply
StephVG says
We have a nut allergy in our household, including coconut milk. My online research suggested almond or cashew milk, neither of which will work because of aforementioned nut allergy. We don’t HAVE to be dairy-free – could I just substitute heavy cream for the coconut milk? Would it be 1:1?
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Sheena Strain says
Hi Steph! I totally sympathize as my youngest son is also allergic to Tree Nuts but we recently did an oral challenge at the allergists office and found out that for him it does not include coconut or almonds as apparently they are not actually tree nuts (which I didn’t know).
Anyway, onto your question, yes you can sub any other milk, however, I think that amount of heavy cream may be really rich so I’d try with half and half, or add half a cup more chicken broth and reduce the heavy cream by a half cup to even it out.Reply
StephVG says
Thanks!
Reply
Kelly Heavener says
We have a severe nut allergy in our house as well. Both my husband and daughter. My daughter did get tested again and coconut is fine. All other nuts are out. It does make it easier when cooking because we are dairy free as well. I find rice milk is the best to use when subbing for milk.
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