Delicious Mushroom Soup Recipes

This is the simplest mushroom soup ever! This healthy recipe is prepared in about half-hour and can soon you attend your favorite soup recipe! This mushroom cream soup is straightforward to form , low carbohydrate, dairy free, vegan, Paleo, Whole 30 and friendly keto. 

This mushroom soup is milk free, low in fat and has cream consistency without cream added! Ready in under half-hour , this soup is best than buying shop and really are going to be the simplest mushroom soup you've got ever had! 

Delicious Mushroom Soup Recipes
Delicious Mushroom Soup Recipes

This recipe uses a mix of baby cremini portabella and white mushroom button. Cremini mushrooms add a depth of flavor which you do not get with just a white button fungus. you'll also use that, but they're usually costlier , so I stick with the cremini and white keys to save lots of money.

Vegan mushroom Soups also can be made more Creamy with the addition of navy bean s to form the simplest vegan white bean mushroom soup, or boiled potatoes for vegan recipes and Paleo ! Second is an awesome thanks to add the creaminess of vegan mushroom soup.

Delicious Mushroom Soup Recipes


  • 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. coconut aminos – liquid aminos as an alternative
  • 1/2 tsp. salt
  • freshly ground pepper
  • 1/2 tsp. garlic powder – optional


  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

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