Paleo Cream of Mushroom Soup
Serves: Makes about 2½ cups
Enjoy this soup piping hot, garnished with chopped fresh herbs. Alternatively, use it in your favorite recipe for Green Bean Casserole for a healthy make-over.
  • ½ onion, diced
  • 3 Tbs. bacon grease or ghee
  • 8 oz. diced portabello or baby bella mushrooms (or mushrooms of your choice)
  • ½ cup coconut milk, recommended brand available here
  • 1¾ cup stock/broth of choice
  • Optional: 1 tsp. arrowroot flour, to thicken the soup, available here
  • Sea salt and pepper, to taste
  1. In a soup pot, saute the onion in the ghee over medium heat until starting to caramelized, about 7 minutes, stirring frequently. Add the mushrooms and sauté until golden and softened, about 5 minutes.
  2. Add in the coconut milk and 1½ cups of broth (carefully, it will splatter). Bring to a boil, then cover and simmer over low head for about 15 minutes, until mushrooms are soft.
  3. Puree using an immersion blender or a standing blender. Add an additional ¼ cup of broth if desired to thin the soup.
  4. If a very thick soup is desired (such as for a Green Bean Casserole), combine 1 tsp. arrowroot powder with 1 tbs. of water. Place the pureed soup back in the soup pan over medium heat, and whisk in this slurry. Cook for a minute or two until thickened.
  5. Season soup with salt and pepper.
Recipe by Empowered Sustenance at