Cream of Mushroom soup is a comfort food for me. This easy Paleo version takes just 15 minutes to make, and it tastes even yummier than my Mom’s — rich, creamy, and full of mushroom flavor! The recipe is dairy-free, made with coconut or almond milk. If you can get your hands on some wild mushrooms, you’re in for a treat. I used shiitake and maitake mushrooms, which are low in carbs. Or use any fresh organic store-bought variety. Alternative milk varies in thickness, so follow the guidance below to add just the right amount of arrowroot to thicken. If you need to thin the soup, add a bit more milk or filtered water. Serves 4.
- 3 tablespoons olive oil or coconut oil
- 1 onion, diced
- 1 pound fresh mushrooms, washed, trimmed and sliced.
- 28 - 32 ounces unsweetened coconut milk or almond milk. (I used 2 cans of Native forest full-fat coconut milk.)
- 1 1/2 - 3 tablespoons arrowroot powder Use 1 1/2 tablespoon if your milk is thick, and 3 tablespoons if your milk is thin.
- 1 1/2 tablespoons nutritional yeast, for an old-fashioned buttery flavor. (optional)
- 1/2 to 1 cup Bone Broth or filtered water, as needed to thin.
- Unprocessed salt and fresh ground pepper to taste
- Heat the oil in a large skillet over medium heat, and add the onion. Saute onion until it begins to soften. Add the sliced mushrooms, a bit of salt, and stir gently. Saute about 5 minutes until they are soft.
- In any blender, add milk, arrowroot, and nutritional yeast. Blend briefly.
- Add the mushroom onion mixture to the blender, and blend until creamy smooth.
- Pour into a saucepan. Stir and heat gently until it begins to boil to allow arrowroot to thicken. Serve hot.