This paleo friendly cream of mushroom soup will knock the socks off any other mushroom soup you’ve tried before. It’s rich, thick, creamy and it has a bite to it. This isn’t the bland and boring mushroom soup that you get in a can – oh no, this soup is something quite special.
I need my food to have a lot of flavor, and this recipe certainly does. White wine, fresh thyme, garlic and serrano pepper help upgrade this soup from average to awesome. All of these ingredients blend together beautifully, making for a tasty soup.
This dairy-free soup is incredibly delicious on its own; it’s the perfect comfort food on a cool night. You can also use this in any recipe calling for cream of mushroom soup. Mushroom cream sauce is the foundation for most casserole recipes and so using a homemade sauce can make all the difference.
I use this soup in my chicken spaghetti recipe and in my green bean casserole . It’s really the soup that stands out in both of these dishes. I feel like some people tend to disregard the importance of a good mushroom soup. It may seem like a humble ingredient, but in reality, it’s the star of your casserole.
I truly believe that once you try this creamy mushroom soup, you won’t want to make any other.
- 1 tbs olive oil or other fat
- 1 white onion, diced
- 8 oz baby bella mushrooms, roughly chopped
- 6 cloves garlic, minced (used my garlic press)
- 1 serrano pepper, roughly chopped (you can remove rib if you don’t like spicy food)
- 1 teaspoon fresh thyme, chopped
- ¼ tsp Crushed Red Pepper Flakes, (adjust to taste or omit)
- freshly ground salt and pepper, adjust to taste
- ¼ cup white wine
- 1 cup organic chicken broth
- 1 cup Coconut Milk, full fat canned -- (mix well after opening)
- Add oil to a saucepan along with onions, mushrooms and a pinch of salt.
- Saute on medium heat for 10-15 minutes or until onions are translucent and mushrooms are soft.
- Add garlic and serrano pepper and cook for about 5 minutes or until the water evaporates.
- Add spices and after a minute, add wine to deglaze saucepan.
- Cook for 5 minutes then add coconut milk and chicken broth.
- Let the mixture simmer for about 10 minutes or until it thickens to your liking.
- Blend the creamy mixture in a food processor or with an immersion blender.
If you are adding this to a casserole, I'd leave the serrano rib in for some heat (unless you really hate spicy food).
If you’re eating this as soup and don’t like spicy food, you can remove the rib/serrano completely.