Best Ever Mushroom Soup
This is the best ever mushroom soup! This creamy mushroom soup is easy to make, low carb, dairy free, vegan, paleo and Whole30 friendly. Ready in about 30 minutes this recipe will soon become your go-to soup recipe
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 1 large white onion diced
- 1 package white button mushrooms 10 oz sliced
- 1 package baby portobello mushrooms 10 oz sliced
- 10 stalks fresh thyme leaves removed
- 1 cup organic vegetable broth
- 1 tbs. tapioca flour or arrowroot or cornstarch
- 1 cup dairy free milk unsweetened
- 1 dried bay leaf
- 1/2 tbs. liquid aminos coconut aminos for paleo or Whole30
- 1/2 tsp. salt
- freshly ground pepper
- 1/2 tsp. garlic powder optional
In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
Add the bay leaf, the salt and the liquid aminos to the mushrooms.
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
This soup is amazing the next day as well and can easily be doubled or tripled.
To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it's hot).
To thicken the soup even more, you can add a can of drained white beans or boiled potatoes.
A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.
If you don't have fresh thyme, you can use 1 teaspoon of dried thyme.
Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.
Substitutes for tapioca starch include arrowroot powder or cornstarch.
Calories: 116kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 804mg | Potassium: 766mg | Fiber: 3g | Sugar: 7g | Vitamin A: 875IU | Vitamin C: 6.4mg | Calcium: 243mg | Iron: 1.3mg