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, tuna noodle casserole, and green bean casserole . It really is the soup that stands out in 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 tablespoon avocado oil, olive oil or another fat
- 1 white onion, diced
- 1 (8 oz) package baby bella mushrooms, roughly chopped
- 6 cloves garlic, minced
- 1 serrano pepper, roughly chopped (remove rib if you don’t like spicy food)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt, adjust to taste
- ¼ teaspoon freshly ground black pepper, adjust to taste
- ¼ teaspoon crushed red pepper flakes, (adjust to taste or omit)
- ¼ cup white wine
- 1 cup organic chicken broth
- 1 cup coconut milk, canned and full fat (mix well after opening)
- Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms and a pinch of salt.
- Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.
- Add garlic and serrano pepper and cook for minute, then add the spices. After another minute or so, add wine to deglaze the pot.
- Cook for 5 minutes, stirring occasionally, then add chicken broth and coconut milk.
- Let the mixture simmer for about 10 minutes or until it thickens to your liking.
- Blend the creamy mixture in a blender or with an immersion blender.
If you’re eating this as soup and don’t like spicy food, you can remove the rib/serrano completely.