Paleo Cream of Mushroom Soup

  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
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How to:

1. Remove stems from mushrooms, wipe clean with a towel and chop. Mince garlic and onion. Chop/crush rosemary before you measure 1/4 tsp.

2. Place butter/ghee/oil in a soup pot over medium to medium high heat. Add mushrooms, garlic and onion and cook for four minutes. Add salt, pepper and herbs and cook until mushrooms start to brown.

3. Add stock and stir, making sure you scrape up any of the browned bits off the bottom of the pot. Bring to a soft boil, add coconut milk, reduce heat and simmer until heated through.

Notes/Substitutions: This recipe is perfect for me as far as chunkiness, but if you like yours much chunkier or not so chunky, you can play around with the amount of mushrooms you use. You can also substitute your favorite mushrooms for the portabellas and omit or substitute other herbs for the parsley and rosemary. I think portabellas have sort of a beefy flavor, and since I love rosemary and beef as a flavor combination, I add a little to this soup (it can be very overpowering, so I use it sparingly).


  • 8 oz portabella mushrooms
  • 1 small clove garlic
  • 1/2 small onion
  • 3 cups (24 oz) beef or vegetable stock
  • 1/2 cup canned coconut milk
  • 2 Tbsp grass fed butter/ghee/oil
  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp dried rosemary
  • fresh cracked black pepper to taste


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I am a wife, mother to four young children and a college student. Like most families these days, our household is ridiculously crazy, even on our best days. While I am the first to admit it can get overwhelming at times, I do very much enjoy making sure we eat nourishing meals and snacks on a daily basis.

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Recipe Comments

Comments (11)

  1. posted by jsmi on October 1, 2012

    Taste good. Next time I may add tara root for thickness.

  2. posted by rebekah on October 10, 2012

    Just made this, AWESOME!! thanks, this will save me at Thanksgiving!

  3. posted by mamaelf on October 14, 2012

    So glad it was enjoyed! Rebekah–this will be on my Thanksgiving menu as well! :) jsmi–in my blog post in which I shared this recipe, I mentioned that the thickness of my old canned stand-by is one thing I miss! It’s so tasty to me that I don’t miss the thickness enough to add anything else, but I bet it would turn out just fine if you do!

  4. posted by Alyssa on November 27, 2012

    I made this last night. I added 2 beef short ribs to it though. Browned them first in the onions and ghee then added them to 3 cups of broth and simmered for 30 minutes then did the mushrooms (8 oz mix of seasonal mushrooms since whole foods had packs of them going right now) and everything else. It was amazing. My boyfriend has pretty much told me that this will have to be in regular rotation and I agree! Thanks for the recipe!

  5. posted by Mary Ensley on December 28, 2012

    I was going to attempt to make this as cream of celery instead of mushroom. Does the coconut milk flavor come through in the sauce?

  6. posted by mamaelf on December 31, 2012

    Hi Mary! With the bold flavors I use, I honestly never notice a coconut flavor in my soup. Every palette is different though of course, and since the celery will impart different flavors, I might start by cutting the coconut milk in half and see what you think, or, it will be thinner, but using a carton of unsweetened coconut milk, which will have almost no flavor (and may require an adjustment of seasonings after added). Hope you find a method that works for you!

  7. posted by Mike on January 19, 2013

    This was awesome – we blended up half of it towards the end and added it back to make it a bit thicker. It was amazing :) Thanks!

  8. posted by Cara on February 12, 2013

    Hi!! I’m looking for a good paleo cream of mushroom soup to make to use in casseroles (so I don’t have use that canned stuff – ick!). I’m wondering if almond milk could be substituted for the coconut – it is hard to find unsweetened coconut milk here in Fargo, ND and I love the nutty flavor of almond milk. Also – any “easy” ways to thicken it? Non-grain thickeners like almond flour are just not available around here.

  9. posted by Nissa on February 25, 2013

    Hi Cara! I am in small-town MN, and I can easily find canned coconut milk in my stores–in the health food section there’s organic/more natural ones, and I can also sometimes find ones with very few ingredients by the Asian foods. I use the canned stuff for this because it’s usually nice and thick. If you still can’t find it or don’t want to used canned, I don’t see why the almond milk couldn’t work. It would be even thinner, and it might have a bit stronger flavor, but you can experiment ! To thicken it, I might even add a bit more mushrooms and then do as Mike did above, put half of the soup in the blender to add back and thicken the rest! Good luck!

  10. posted by jjmac on March 11, 2013

    Souper Yummy!

  11. posted by Monique on May 30, 2013

    I just doubled this and it’s fantastic. I thought I would miss the cream and that the coconut flavour would be really obvious, but it isn’t at all. Really tasty soup!

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