Mushroom Soup

Overhead shot of bowl of best ever mushroom soup with a wooden handled spoon in the bowl on the left side of the bowl. Fresh mushrooms and thyme leaves surround the bowl and there is a grey striped napkin to the left of the bowl
https://bitesofwellness.com/best-ever-mushroom-soup/

Best Ever Mushroom Soup

This is the best ever mushroom soup! This creamy mushroom soup is easy to make, low carb, dairy free, vegan, paleo and Whole30 friendly. Ready in about 30 minutes this recipe will soon become your go-to soup recipe4.96 from 96 votes Print Pin RateCourse: SoupCuisine: AmericanKeyword: creamy soup, mushroom soupPrep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesServings: 2Calories: 116kcal

Ingredients

  • 1 large white onion diced
  • 1 package white button mushrooms 10 oz sliced
  • 1 package baby portobello mushrooms10 oz sliced
  • 10 stalks fresh thyme leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour or arrowroot or cornstarch
  • 1 cup dairy free milk unsweetened
  • 1 dried bay leaf
  • 1/2 tbs. liquid aminos coconut aminos for paleo or Whole30
  • 1/2 tsp. salt
  • freshly ground pepper
  • 1/2 tsp. garlic powder optional

Instructions

  • In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  • Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  • Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  • You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  • Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  • Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  • Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

Notes

This soup is amazing the next day as well and can easily be doubled or tripled.To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it’s hot). To thicken the soup even more, you can add a can of drained white beans or boiled potatoes. A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.Substitutes for tapioca starch include arrowroot powder or cornstarch.

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 804mg | Potassium: 766mg | Fiber: 3g | Sugar: 7g | Vitamin A: 875IU | Vitamin C: 6.4mg | Calcium: 243mg | Iron: 1.3mg

Thank you for reading πŸ™‚

Advertisements

4 thoughts on “Mushroom Soup

Feel free to comment below

This site uses Akismet to reduce spam. Learn how your comment data is processed.

x
error

Enjoy this blog? Please spread the word :)

error: Content is protected !!
Mws R Writings
%d bloggers like this: