cream of mushroom soup by

Cream of Mushroom Soup (Paleo)

  • Author: Ashley Thomas
  • Yield: 2.5 cups 1x


  • 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)


  1. Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms and a pinch of salt.
  2. Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.
  3. Add garlic and serrano pepper and cook for minute, then add the spices. After another minute or so, add wine to deglaze the pot.
  4. Cook for 5 minutes, stirring occasionally, then add chicken broth and coconut milk.
  5. Let the mixture simmer for about 10 minutes or until it thickens to your liking.
  6. Blend the creamy mixture in a blender or with an immersion blender.
  7. Serve.


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.