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Paleo Cream of Mushroom Soup (dairy-free)

Posted on Dec 13, 2014 | 0 comments

Paleo Cream of Mushroom Soup (dairy-free)

Paleo Cream of Mushroom Soup

Whether you need a Paleo Cream of Mushroom Soup as an ingredient in another recipe, or to eat as an entree itself, this delectable recipe will fill the bill. I absolutely love the taste of mushrooms and didn’t realize, until I made my own soup, how weak and watery most canned soups taste; as if they used only a few mushrooms in their whole batch.


This Paleo Cream of Mushroom Soup is dense, creamy and chock full of fresh, mushroomy goodness. I use whatever fresh organic mushrooms I find on sale for my soups. My most recent batch was half brown crimini mushrooms and half common white mushrooms.


I often make this soup in large batches, like my bone broth, and freeze it in small containers. This way, I always have Paleo Cream of Mushroom Soup on hand to add to recipes when called for. (I can see my friend Megan giving me an eye roll, thinking “like I have time to make my own soups from scratch!”) But, actually, by doubling up on the recipe and freezing the leftovers, it doesn’t take any extra time. Well, okay, more chopping time, but that’s it. You have to shop and chop anyway. Just use a bigger pot and spring for some half-pint glass canning jars for freezing. Small price to pay to have fresh, organic, chemical and preservative-free soups.




 Paleo Cream of Mushroom Soup


  • Prep time:  15 minutes
  • Cook time:  15 minutes
  • Servings:  8



(Payton’s Paleo 30 Day Challenge friendly without the wine)

1) In a very large frying pan, sauté the mushrooms, onion and leek with all the spices in the oil of your choice, until very tender.

2) Add the minced garlic and sauté for another 2 minutes.

3) Shake the starch in a jar with ½ of the broth until the starch is dissolved. Pour this into the pan with the remaining broth.

4) Add in the coconut milk and wine or vinegar, whichever you are using.

5) Simmer over medium heat for 15 minutes.

6) When cooking time is up, use an immersion blender in the pan to cream the soup to the desired consistency.


Sometimes I like my Paleo Cream of Mushroom Soup with larger chunks in it, so I spoon out a little bit of the mushroom mix before I use the blender, then add that portion back into the creamy soup. Other times, I just use the blender in the whole pan and have very creamy soup.


I like to garnish my Paleo Cream of Mushroom Soup with chopped crisp bacon and chopped fresh chives.

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