This mushroom soup is so creamy and comforting! It’s vegan, paleo and whole30 friendly and the best kind of food for a cold autumn day! Dip some bread into it or just eat it like it is – it will make you feel warm and happy.
Whole30 Cream of Mushroom Soup Recipe
Do you remember the Cream of Mushroom Cup-a-Soup packets? Did you have those as a kid too? I used to love that soup! There were several flavors like tomato, leek, asparagus and mushroom and they had this little croutons in it. My favorite ones were cream of mushroom and asparagus soup. So me and cream of mushroom soup go way back.
This soup is a healthier and grown up version of that soup. I generally try to avoid using dairy – even though sometimes I do because I haven’t found real substitutes for things like feta cheese. But if it’s possible and easy to find a dairy free alternative, I will go for that. Which is why I’m using coconut milk instead of cream here. Coconut milk has been my trusted alternative for a lot of cream-based recipes and I really love it.
My husband is not a fan of proper cream anyways (he doesn’t like the way it tastes) so coconut milk is always a very welcome alternative in this house. And in case you’re worried – no, I don’t think the soup tastes coconutty at all. Instead it tastes so creamy and yummy and is full of delicious mushroom flavor that I want to drink it straight out of the bowl. Or dip some kind of bread in it.
In my case, I dipped a pretzel in it (or Breze as we call it here in Bavaria where it originated). But whatever kind of bread you choose, it is a nice soup to have something to dip into.
It’s also a really easy recipe. The most time-consuming part of the recipe is cutting all the mushrooms! I used white button mushrooms but you can also use a mix. I used cremini mushrooms before and they have an even stronger mushroom taste (yum!). But of course due to their brown color, the soup turns out a bit darker then. Did you know that white button and cremini mushrooms are the same but at different stages in their life?? Wow!
After frying the mushrooms (without stirring!), add broth and let it simmer until all is soft. Then add potato starch which you mixed with water before and let it simmer some more. Add coconut milk and – you guessed it – let it simmer a few more minutes. And you’re done! So so good and so easy!
Will you be enjoying this creamy comforting soup in the colder fall weather soon? Or how about some Roasted Butternut Risotto?
Whole30 Cream of Mushroom Soup
Clean the mushrooms and cut them into medium-thick slices. If possible, they should all be about the same thickness.
Peel and chop the garlic cloves.
In a large pot, heat up the olive oil over medium heat. Once hot, add the chopped garlic and fry for 30 seconds. Then add the mushrooms and mix everything once. Let them cook down undisturbed for about 10 minutes.
Add the broth, bring the soup to a boil and let simmer for 15 minutes at medium heat.
Mix potato starch with 2 tbsp of warm water and mix very well. Add to the soup and stir into it immediately. Make sure it's all dissolved properly in the soup.
Let simmer for another 5 to 10 minutes while stirring every now and then. Add coconut milk and let simmer for a couple more minutes. Pour into bowls and top with fresh parsley and freshly cracked pepper (if desired). Enjoy!