Paleo Cream of Mushroom Soup

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.

Paleo Cream of Mushroom Soup



  • 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


  1. 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.
  2. In any blender, add milk, arrowroot, and nutritional yeast. Blend briefly.
  3. Add the mushroom onion mixture to the blender, and blend until creamy smooth.
  4. Pour into a saucepan. Stir and heat gently until it begins to boil to allow arrowroot to thicken. Serve hot.

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