Our Paleo Family

Cream of Mushroom Soup

This is the soup you need if you are trying to make one of those creamy casseroles that calls for a can of that stuff we grew up on. I know you know what I mean.

So I made this with just that sort of application in mind: Ranch Chicken and Mushrooms in the Instant Pot. I was getting ahead for the week and made this on a cold and dreary Sunday afternoon. I had to stop myself from eating it all so I would have enough left for the chicken recipe.

Where has this recipe been all my life? Seriously, it is that good. I am not a vegetarian and we eat meat with every meal, but I would gladly have this soup for a meal any day. It seems almost a shame to use it in a casserole – except that this “ingredient” will totally elevate whatever recipe you decide to add it to.

And even better – it’s ready in about 20 minutes. Sure, you could simmer it longer if you wanted to, but it’s totally not necessary.

Fast – delicious – easy – filling. I can’t think of anything better.

See notes section for AIP and Whole30 substitutions.

Cream of Mushroom Soup
Print Recipe
This is NOTHING like that stuff you get out of a can!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15 minutes
Cream of Mushroom Soup
Print Recipe
This is NOTHING like that stuff you get out of a can!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Set a dutch oven or skillet with high sides over medium high heat, melt butter. Add minced shallot and stir.
  2. Chop mushrooms fairly small, but don't worry too much about the slicing and dicing because you are going to blend the soup later.
  3. Add the mushrooms, salt, pepper and thyme and stir. Cook until mushrooms have released much of their liquid, about 8 minutes.
  4. Add the garlic and sherry and stir. Allow this to cook until most of the sherry has evaporated - about 2 minutes.
  5. Now add the broth and the coconut cream. Stir well. Using an immersion blender, blend until smooth. Alternatively, you could transfer the soup to a regular blender and then back to the pan. Be careful when blending hot liquids.
  6. To give your soup a thicker, creamier texture, mix the glucomannan and water and quickly stir into simmering soup.
  7. Allow your soup to simmer until you're ready to eat. Taste and adjust seasoning if desired.
  8. That's it! You can absolutely eat this as is or refrigerate for use in a creamy casserole.
Recipe Notes

Glucomannan is a powder from the Konjac root, which can serve as a dietary thickener or a fiber supplement. I have this one from Amazon. This one bottle will last you a very long time!

You could make this AIP by eliminating the pepper and the sherry. In all honesty, that little bit of sherry adds a lot of flavor and it's a pretty unique flavor. Possible substitutes are apple cider vinegar or regular apple cider. A little truffle oil would also be nice. But none will give the same flavor as the sherry. 

This recipe is also Whole30 approved minus the sherry. See notes on AIP for substitution ideas. 

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