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.
Ingredients
- 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
- 1/4 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)
Instructions
- 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.
- Serve.
Canadian_sadie says
This soup is delicious! I found it in 2018 when I did my first Whole30 and I keep coming back to it! I figured it was about time I wrote you a review! 😉 This mushroom soup is amazing—and easy to make! It’s great in a bowl, or used in a casserole as an ingredient. Between this soup, your Paleo Butter Chicken, and a few others you’ve been keeping my family well-fed for years now! 🤗. It’s probably time for me to branch out and cook something new from this site! 🤣. Thanks so much, Ashley, for being such a great cook and excellent resource for home cooks everywhere!
Jessica Siegel says
What do you recommend to substitute the chicken broth for, since we are vegetarians? Thanks so much!
Ashley - My Heart Beets says
Hi Jessica, you can use vegetable broth 🙂
Bryan says
Tried this recipe a couple of years ago, and it has been one of my few true go-to’s ever since…everyone who’s tried it has LOVED it – thank you for the great post! It’s really good as posted, but I did make a few mods to it which also work. Included here for everyone’s consideration:
I tripled the recipe, though not the garlic. Just 2x on that.
Couldn’t find a serrano pepper. Humph. Used a jalapeño instead, and only one. But we still detected the heat…
I used 3 different kinds of mushrooms – loaded up on them. White, portabella, and crimini. I’d have added some wild mushrooms (both in blend and in pieces for chewability), if I’d found decent ones. Recipe says 8 oz. I think I nearly tripled, plus some extra for the pieces, which the recipe doesn’t call for. I’ve used the pieces raw and sautéed. Either way works, but sautéed seems better suited for the style 🙂
I left out the red pepper flakes.
Instead of wine, I mixed wine and sherry. Tripled the amount (since I tripled the recipe), with a 60/40 wine / sherry split.
My Heart Beets says
Bryan, that’s so great to hear! I’m so glad you’ve been making this for a couple years now 🙂 Thank you for sharing!
josie says
Hello! I only have reduced-fat organic coconut milk in the house, is that okay? Thanks!
My Heart Beets says
Yes, that’s fine – it just may not be quite as creamy. Let me know what you think!
Eden Kusmiersky says
So delicious – we licked our bowls clean.
My Heart Beets says
Eden, I’m so happy to hear that! 🙂
Nina says
Sooooo delicious!!! I was skeptical because of the coconut mil, but it’s barely noticeable. The flavors really work! I didn’t have crushed red pepper flakes so I used a pinch of cayanne. Delish! And I omitted the pepper. I think next time I’ll add some chopped carrots and mushrooms at the end for some more veggies! But it’s perfect on its own! Amazing thank you! Works well with a healthy diet!!
My Heart Beets says
Nina, that’s awesome! I’m happy you tried it and even happier that you liked it so much!
liese says
How would you convert this to an Instant Pot recipe?
Madelynn says
Just made this a second time in less than a week. So delicious and satisfying.
My Heart Beets says
Madelynn, that’s so great to hear! Thanks for letting me know how much you like the soup 🙂
Madelynn says
This is fabulous! I love mushrooms. I doubled the recipe. It worked out well. I bought 3 containers of mushrooms and used 2 containers in the soup. Sautéed the third container in a skillet. Once I blended the soup I add the mushrooms I had sautéed to the soup. Oh it was incredible. I will make this over and over. Can’t wait to try it in a casserole. Thanks for your post.
My Heart Beets says
Madelynn, I’m so happy to hear that you like the cream of mushroom soup so much! Thanks for letting me know how it turned out for you 🙂 Also, love that you added sautéed mushrooms to the soup at the end!
Anastasia Rudenco says
Not a long time ago in one restaurant i’ve tried coconut mushroom soup and fell in love with it! I was browsing internet with a hope to make one at home. And finally I found your recipe! It tastes soooo delicious! My boyfriend said that now we can compete with this soup!))
I’m vegan so instead of chicken broth I made veggie broth and it perfectly worked!
Thanks again!
My Heart Beets says
Anastasia, I’m so happy to hear that you and your bf liked the mushroom soup!Thanks for letting me know how it turned out for you 🙂
Kamila says
This was seriously so good! I made this for your Tuna Casserole (also delicious) and had about a cup left over that my husband and I promptly devoured. I will never buy pre-made cream of mushroom again. Thanks for a great recipe!
I did use a 10 oz bag of sliced cremini mushrooms (bag from Trader Joes) and 2 small peppers because we enjoy spicy food, and the flavors and consistency came out perfect!
My Heart Beets says
Kamila, I’m so happy to hear that you and your husband liked this recipe and the tuna casserole recipe! Thanks for letting me know how it turned out 🙂
Helen Doody says
Need to make this for 15 people was a hit last year how do I adjust ingredients without compromising flavour
My Heart Beets says
Hi Helen, I’d suggest at least tripling the recipe… let me know how everyone likes it!
Helen Doody says
Soup was a hit, an absolute favourite. Thank you for the recipe
My Heart Beets says
Thanks Helen!! So happy to hear that 🙂
Trinity says
Can I freeze this? I’m thinking of it to use instead of canned soup for green bean or tuna casserole or stroganoff.
My Heart Beets says
Yes, you can freeze it 🙂
Erica Rios says
Hello! I’m super excited to try this recipe. My husband is lactose intolerant, which is hard for me, coming from a family of casserole-loving, chowder-making, stroganoff-eating food lovers! Do you also happen to have a cream of chicken soup recipe?
My Heart Beets says
Hi Erica! I don’t have a cream of chicken soup, but I’ll add that to my list 🙂 Let me know what you and your hubby think of this!
molly says
Wonderful, thank you so much, I needed good directions and a good recipe and found them both here,
My Heart Beets says
Molly, I’m so glad you liked the soup! Thanks for letting me know how it turned out for you 🙂
Clement Mugabo says
Hello My Heart beets, thanks a lot for your hard work, may be you wanted to make it HEALTHY, because you didn’t use dairy cream. Why is there no roux(mostly heat a healthy equal fat or oil and wheat flour, as a thickener)? But I don’t agree with you on culinary techniques No.7, Don’t blend the soup! Or garnish with non-blended mushroom as it is done in nowadays modern Hotel industry. Where is the fresh cream as its name is cream of mushroom soup? Or you can substitute dairy cream for non-dairy cream, natural yoghurt or skimmed milk. Anyway you’re very creative bkoz your recipe is HEALTHY to avoid weight gain and being fatty. But don’t think I’ll blend it, at least blend a little part, use a roux as a thickener, then top with the other non-blended mushrooms.
Karen says
Hi! Best recipe ever! Its easy, flavorful and satisfies. It doesn’t take long to make whatsoever. I filled a few 2 cup mason jars for the freezer to grab for quick dinners and of course green bean casserole. It was so good I kept a bowl out and had it for lunch. So yummy thank you.
My Heart Beets says
Karen, I’m so happy to hear that you like this soup! Thanks for letting me know how it turned out for you 🙂
Lindsay says
I just made this soup today – absolutely delicious. Thank you!
My Heart Beets says
I’m so happy to hear that! 🙂
Lindsay says
I made this soup today, and it was so delicious! I used Chardonnay and both the Serrano and the red pepper flakes, and I loved the kick of heat. I will make this again for sure!
My Heart Beets says
Lindsay, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Janeen says
I don’t comment on a lot of blogs, but I just had to stop back here and let you know that your soup recipe was fabulous! I used it for thanksgiving, in the green bean casserole (thanks for that as well). The soup was SO GOOD. The biggest surprise was that for the first time ever, I could just sit and have a bowl of cream of mushroom soup. For years I’ve only imagined it as a part to play in a casserole or other dish, but never on its own. The bland, thick, processed junk in a can has never held much appeal to me. This soup was delicious on its own, and I ate the leftovers over a couple of chilly days here in Colorado. It warmed me right up and tasted like a gift of health to myself. THANK YOU! I’ll be making this again and again.
My Heart Beets says
Thanks so much for letting me know how the soup turned out for you, Janeen! Loved reading your comment!
Robbie says
This was incredible! Used it with a green bean casserole for Thanksgiving and it was a huge success. Used fresh turkey broth instead of chicken broth.
My Heart Beets says
Thanks, Robbie! I’m so happy to hear that! 🙂
Maz says
I made this using miso instead of wine. Absolutely delicious!!!
My Heart Beets says
Happy to hear that!! Thanks for letting me know how it turned out for you 🙂
Monica says
Wow!!!! I am a huge soup consiesuer and this is the Best mushroom soup I’ve ever had! The Bella mushrooms make all the difference.
I modified the recipe by adding an extra 8oz box of Bella mushrooms because I like a thicker creamer soup!
My Heart Beets says
That’s awesome to hear! I’m so glad you liked it, Monica 🙂
Yvonne says
I just made this mushroom soup and it is SO delicious, I closed my eyes and savoured. Will make again and again. Thank you.
My Heart Beets says
So happy to hear that!! Thanks for letting me know how it turned out for you, Yvonne 🙂
Joshua Hansen says
Just made this except with cream instead of the coconut milk (obviously, we do dairy). It is excellent. I needed soup for a pot roast and detest the canned stuff so I modified this a bit.
The Serrano is a brilliant addition.
My Heart Beets says
Happy to hear that you liked it, Joshua! 🙂
Christa aka Perilously Pale says
Oops sorry! Just saw the answer on the wine. The other comments didn’t show for me initially.
My Heart Beets says
glad you found what you were looking for 🙂
Christa aka Perilously Pale says
Is there anything you can suggest to substitute for the wine? I also need to about brewer’s yeast so no wine for me anymore. 🙁 Thanks!
Karina says
I agree with previous comments that this is awesome. I was surprised by the amount of garlic but didn’t notice it in the finished product. I didn’t have serranos so I used jalapeños and it was still delicious. I tripled the recipe, which extended the cooking time significantly, but was able to freeze half of it for a later use. I’m interested to see how defrosted mushroom sauce performs in the other recipes. Thanks for figuring this one out.
My Heart Beets says
Glad you liked it, Karina!! 🙂
Sandra says
I LOVE LOVE this soup. Do you know how many calories are in one cup of this soup?
Stacey says
I’ve made this soup before and absolutely loved it, but my husband isnt a fan of soups because he doesn’t find them satisfying enough, so I was curious if anyone would know how minced beef would taste in this soup, and if anyone has any advice on how to incorporate it into the soup. Thanks.
Stacey says
While I didn’t change anything about the original recipe, I did add beef from a sou vide and fresh green beans. Turned out fabulous. The recipe is delicious as is and with the additions. Thank you.
S Packa says
This turned out exactly as I’d hoped! I actually added some dried porcini mushrooms chopped in my mini blender, fresh rosemary, a touch of sage and pinch of smoked paprika instead of Serrano and pepper flakes. I also added half a pound ground Beelers breakfast sausage (which I added before reading instructions to puree, so I skipped that step and added tapioca flour to thicken at the end. Also used 2 Cups broth, and I never have wine lying around so I used 2 Tbsp cider vinegar. ..
Looking forward to exploring your other recipes!
My Heart Beets says
That sounds delicious! Glad you made it work for you! 🙂 Let me know if you try any other recipes on the site!
Claudia says
Do you use homemade chicken broth or store bought? If you do what brand do you recommend?
My Heart Beets says
You can use either. If I go with store-bought, I just make sure that it’s organic.
Amber says
Amazing recipe. I needed to make a Whole 30 green bean casserole, and this was the base of it all. I was afraid it would taste like coconut, but the herbs really helped mask that flavor, and once it was mixed with green beans and the fried onions (adapted from Smitten Kitchen – with potato, tapioca and almond flours), there was absolutely no difference between this and a non-paleo Green Bean Casserole. Thanks for a great cream of mushroom soup.
My Heart Beets says
Amber, thanks for letting me know how it turned out!! Really happy to hear that 🙂
Alina says
So tasty and flavorful! I am a wimp when it comes to spicy food, so I left the pepper out and the soup was still amazing. Next time I will make a double batch to have leftovers. My boyfriend and I ate all of it in one sitting.
My Heart Beets says
Alina, thank you!! And that is totally ok! Compared to my spicy food lovin’ hubby, I’m a wimp too 😉 Happy you and your bf liked the soup!!
Chrissa - Physical Kitchness says
Hi Ashley! I featured this recipe on my healthy fall recipe round up today. Thanks for the great inspiration! http://physicalkitchness.com/healthy-paleo-fall-recipes/
My Heart Beets says
Thanks, Chrissa! 🙂
Ashley says
This recipe is awesome! I’ve been making chicken enchiladas with sour cream, cream of mushroom soup, chicken, onion and jalapeños forever… And for some odd reason my body decided to develop allergies to milk, wheat, beef and corn last year so my food options have changed drastically. I’ve been wanting to make chicken enchiladas and finally decided to try it a different way. With this soup, coconut sour cream and arrowroot tortillas… I did it! I left out the Serrano pepper because I use jalapeños. It was still a little spicier than usual but awesome! Nailed it. My husband and 15 year old liked it too but they added Mexican cheese and used flour tortillas. Thank you for this awesome recipe!!!
My Heart Beets says
Ashley, I’m so glad you like the mushroom soup recipe!! Your chicken enchiladas sound incredible – do you use the soup instead of enchilada sauce?!
Ann says
I made beef bone stock with roasted veggies and debated what I was going to use it for. So no planning, I added tomato sauce, balsamic and butter which tasted great! That got me thinking about to what to add next. Dried criminis. Did that. Added flavor. So I thought more mushrooms! In go some button mushrooms and shiitake. As the fungi flavored the stock, I didn’t know if I wanted to add potato or milk. I opted for coconut cream. Perfect combination! Like heaven in a bowl. You’ll sprout wings and drift away! Until your bowl is empty!! Then you’ll ne back on Terra Firma! Lol! Thanks!!
My Heart Beets says
Wonderful!!
Sue says
I just finished my first batch of the soup and this mushroom-disliking girl LOVED it. I was just going to use this for casserole, but now am contemplating eating it straight for breakfast. Thank you for the recipe! I also threw in some cauliflower and simmered the soup until the cauliflower was soft. It added an extra burst of veggie goodness and body without adding any cauliflower taste. Love hidden veggies 🙂
Sue says
I should specify that I added the cauliflower when I added the broth and then pureed it along with the mushrooms and onions to make thicker soup.
My Heart Beets says
Sue, wow! that’s awesome!! Love the idea of adding cauliflower, I’ll have to try that next time 🙂
Sally Casner says
I just made the Cream of Mushroom Soup it was delicious, thank you so much I have been missing a really flavorful Cream of Mushroom. Warm and satisfying.
My Heart Beets says
That’s great to hear, Sally! I’m so glad that you liked it.
Claudia says
Absolutely Fabulous!! And BTW, the soup does not taste like coconut, for those who are worried about that. I used a pack of Baby Bellas, and another 1/2 lb. of white mushrooms (keep cost down), a quart of chicken broth, and fresh lemon thyme from my garden (you must grow this!), and one can of full fat coconut milk. I pureed it then added tiny specialty mushrooms to float in the soup. My boyfriend was disappointed when I told him I was making mushroom soup for dinner…..well, he couldn’t stop eating it!
My Heart Beets says
Claudia, I LOVE the idea of using white mushrooms and topping with specialty mushrooms. I’m also really glad your boyfriend liked it! I get so much satisfaction from seeing my husband enjoy a dish that he thought he wouldn’t – it’s fun, isn’t it? Thanks for letting me know how the recipe turned out for you guys!
River says
I am curious about what kind of coconut milk you used? Was it canned (the full fat) version or was it the kind you can buy in cartons? Thanks!
Haven’t made it yet but this looks delicious!
My Heart Beets says
It was canned and full-fat 🙂 Let me know what you think of this once you try it!
River says
It was delicious! I’ve made it twice in the past week and I really enjoy it – plus the recipe itself is very versatile. Gonna be a staple!
My Heart Beets says
Happy to hear that! Thanks for letting me know how it turned out for you 🙂
LauraS says
Amazing! Thank you.
My Heart Beets says
Glad you liked it, Laura!
geeksbewithyou says
I REALLY like this. I get a bit tired of using coconut milk sometimes but it is wonderful in this. I used it for green bean casserole last week and I’m going to make another batch tonight for green bean and leftover turkey casserole for lunches this week.
Does anybody know if it would keep well in the freezer for a bit?
My Heart Beets says
Happy to hear you really like this recipe! 🙂 I haven’t tried freezing this particular soup, but I do freeze leftover coconut milk often so I would think that this would also keep well.
Maggie says
I just made this to use in conjunction to your green bean casserole recipe for a thanksgiving side dish and OH. MY. LORD. It tastes amazing!!! I really truly did not expect this would be so absolutely delish. As soon as I got done pureeing it I tasted it and immediately thought “oh man, I hope there’s more in here than the casserole recipe calls for because I want to eat this all by itself right now!” Thank buddha There was anout a half cup left over after making the casserole and I inhaled it while preparing the rest of our thanksgiving dinner. I thought that we’d be selling ourselves short by having to do a dairy-free thanksgiving this year (my toddler is highly allergic to dairy) but thanks to your fabulous recipe not only are we still able to enjoy our green bean casserole but it’s the best one I have ever made. Thank you so much for creating and posting this masterpiece. I rarely leave recipe comments despite how frequently I use online recipes, but this one deserved five minutes of my time ;).
My Heart Beets says
Hi Maggie! Thank you!! Your comment made my day 🙂 I’m so glad you liked the recipe so much! I hope you’ll let me know if you try any other recipes on the site!
Kelli says
Made a double batch of this tonight and it came out great. Even my mushroom skeptic roommate loved it. I did use a variety of mushrooms, however. I picked up an 8 oz sampler pack, and filled in the remaining 8 oz with shitakes and portabellos. It has a lovely texture and came together in less than an hour. If you love to make blended soups more than a few times a year I highly recommend an hour immersion blender.
My Heart Beets says
Kelli, that’s awesome!! 🙂 So glad you and your roommate liked the recipe!
robin says
can this be frozen ?
My Heart Beets says
Robin, I haven’t tried freezing it but I don’t see why not. If you try this, can you report back?
Robin says
made a double batch and froze some. reheats very well. i used large mason jars to freeze thawed in fridge. when i wanted some i just shook the jar well to stir everything up and pour what i wanted to eat. this is definately something to keep on hand !!!
My Heart Beets says
Robin, thanks for letting us know! I’m really happy to hear this and I’m sure it will help other readers as well 🙂
Lisa says
WOW this soup is DELICIOUS!!!! In fact, ALL of your recipes are! Tomorrow night I am also trying your Indian Carrot Cake…Can’t wait 🙂 You rock !
I plan to make another batch of soup next week to make your tuna casserole!
Tell me, does the mushroom soup freeze well ?
Rachael says
I have made this 2 times in about 1 week. First for a chicken and rice souffle then for a biscuits and gravy ( I added some shredded beef for this one ). It was AMAZING!!! Since I can’t have dairy it was perfect! Now I have had people ask me for the recipe. Even my dairy loving family loved it! Thank you for this!
My Heart Beets says
Rachael, that’s awesome! 🙂 So glad you and your family loved the recipe!
Stacy says
My only complaint is that there should be a big disclaimer on this recipe warning readers to double or triple it. I just made this yesterday. Once I switched my blender off there was a patch of soup stuck to the kitchen towel I used to cover the hole in the lid — no exploding hot soup for me, thanks. I dragged my finger through the soup on the towel, tasted it and immediately yelled “DAMN IT!”
It’s THAT good. I was so mad I hadn’t bought an extra container of mushrooms. This was so, so wonderful. I am going to make this and the recipes that use it many, many times. Thank you for sharing the recipe. 🙂
Michele says
Haha! I buy the big containers of baby portobellos and decided to double the recipe (plus a little extra mushroom). You can never have too much cream of mushroom soup!
Stef says
This sounds gorgeous! Ingredients are on my shopping list for this week’s meals! Thank you 🙂
Anna says
I have been missing a lot of flavor since taking out cream of mushroom soups in my casseroles. This appears to be the recipe that will bring back all the flavor and more! Thank you!
Anna says
I cannot wait to try this. My casseroles have really lost flavor without a cream of mushroom soup and this sounds like it will bring all the flavor and more! thanks!
My Heart Beets says
Anna, let me know how this turns out whenever you get around to trying it! 🙂
Rachael says
this is awesome in casseroles! so much better than the canned stuff!
Pamela says
Best mushroom soup I have ever tasted.
My Heart Beets says
Wow, thank you Pamela! That’s so great to hear 🙂
Marti says
I also would like to know if there is a substitute for the coconut milk. I just don’t like the taste of coconut. Thanks!
Michele says
My 8yo son doesn’t like the taste of coconut either and he gobbled this soup up. I make a very similar recipe with cream, and use about half the amount this recipe calls for if you can do dairy. Maybe you could add more onions and a bit more broth? I make a paleo gravy with pan drippings and it’s pretty thick once it’s cooked down and I’ve pureed in a bunch of onions.
Tricia says
I can’t see the recipe?
My Heart Beets says
Hi Tricia, sorry about that – I just updated the website. It should work for you now 🙂
Simone says
Hi! How many servings does this recipe? I’m planning on making a week’s worth of lunches for my husband and me and need to know if I should double or triple the recipe!
Thanks!
My Heart Beets says
Hi Simone! This makes 2.5 cups – hope this helps!
monica says
This sounds so good! I love the healthier option for a family favorite! My question is, can I use something other than coconut milk? I’m not trying to eat paleo, just healthier so just wondering if the recipe would still be good with regular milk or almond milk…. THANK YOU!
Michele says
You could try it with milk, but it definitely wouldn’t be as good. 🙂 You’d want to use a wee bit of a thickener too.
Karoline Seymour says
I make mine with mashed potatoes as a thickener and if someone has an allergy to milk..leave it out..mushroom soup tastes awful with almond milk(nutty taste). Just a thought. but I will definitely try your version.
Laura KAsica says
any idea whether this can be canned in canning jars to use later. Wondering if the coconut milk can stand up to the heating sauce.
Lewannne says
Ashley, this was really good! Even my non-paleo husband liked it. Thanks. And thank you so much for all of your creations. They’ve really helped me adjust to my new diet.
My Heart Beets says
Lewanne, thank you for letting me know how it turned out! I’m SO happy to hear that you and your non-paleo hubby liked the recipe 🙂 I hope my recipes will continue to help!
Marianne says
What would you suggest instead of the wine?
My Heart Beets says
Hi Marianne! I know I already responded on facebook but I thought I’d reply here too in case someone else has the same question. The wine is just for flavor so if you want to leave it out that’s fine. If the soup is too thick, just add more chicken stock to thin it out 🙂
amytuz says
Thanks for this tip! Was just about to look up alternatives and decided to read the comments first 😉
Dany says
Hi All. O use miso paste for a wine-y flavour- and it’s good for you!
Jeni Evans says
This has been my favorite go-to recipe for homemade mushroom soup for the past few years, so yummy!! I like someone’s suggestion to sub miso for wine (just in case).
Nicole says
Very tasty and easy to make! If my eight year old (non paleo) scraps the bowl, you know it’s good! Thanks for the recipe ?
My Heart Beets says
Happy to hear that!! 🙂