ImageIt started with a text from my friend, K, wondering if I would take requests for the blog.  She bought bunches of grassfed ground beef at Whole Foods and needs different ways to use it.

“Absolutely,” I told her.

So, I set to work on a creamy, mushroomy kind of dish.

My intention was to make a ground beef and mushroom with zucchini noodle number.  But, the effort stalled at the mushroom phase.  Because, what I ended up with was so delicious, I didn’t want to screw it up by messing with it any more.

So instead, I offer you a creamy, tasty, mushroom soup that is vegan and gluten free.

(Did you know that most mushroom soups actually do call for wheat flour?  It’s a thickener used in many soup recipes which is just another great reminder that you need to ask when dining out and read every label when you are shopping.  Gluten surfaces in unlikely dishes.)

(Another aside … it is almost impossible to take a photo of mushroom soup that looks nearly as attractive as the soup tastes.)

Apologies to my friend K, and I promise to get some ground beef options out here soon.  Although, you probably could just brown some ground beef, mix in some of this soup, and serve over baked potatoes.  Or maybe zucchini noodles?

Creamy Mushroom Soup
 
Author:
Recipe type: soup
Cuisine: vegan, gluten free, dairy free
Ingredients
  • 4 cups button mushrooms
  • ⅓ cup finely chopped onion
  • 2 TBSP coconut oil, divided
  • ½ tsp ground nutmeg
  • ½ tsp dried thyme
  • 1 TBSP dry sherry
  • 3 cups full fat coconut milk
  • salt + pepper, to taste
Instructions
  1. Rinse mushrooms and chop them.
  2. In a large saucepan, melt 1 TBSP coconut oil over medium heat.
  3. Add dash of salt.
  4. Stir to combine oil and onions.
  5. Add nutmeg and thyme.
  6. Keep moving the mixture around so you don't burn the onions and when they are starting to soften and have a nice aroma, add the mushrooms.
  7. Mix to gently coat the mushrooms in the oil and onions.
  8. Add 1 TBSP more oil and another dash of salt.
  9. Stir constantly and continue to cook until the mushrooms are soft, about 5-8 minutes, depending on the water content of your mushrooms.
  10. Add 1 TBSP dry sherry.
  11. Scrape the bottom of the pan to remove the browned bits of onion and mushroom.
  12. Keep stirring and cooking for one or two more minutes.
  13. Add coconut milk.
  14. Bring to gentle boil and then quickly reduce to the lowest setting.
  15. Cover and cook for 30 minutes.
  16. Remove cover and continue to cook on low for 10 more minutes.
  17. Remove from heat and cool. If desired, use an immersion blender to puree slightly.
  18. This is a very rich soup, so think in terms of cups and not bowls when serving.

This recipe is featured on the Inaugural Paleo AIP Recipe Roundtable (AIP = autoimmune protocol) here.  Go there for other DF, GF, SF and NF recipes!

17 Responses to “Creamy Mushroom Soup – GF, DF & Vegan”

  1. on 30 Oct 2013 at 8:39 pmEileen @ Phoenix Helix

    This recipe looks delicious, and I’m also excited because it fits the autoimmune protocol. Those recipes are hard to find. I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. It’s also a great way to let other people know about your blog. Here’s the link to the first one:

    http://www.phoenixhelix.com/2013/10/30/paleo-aip-recipe-roundtable-1/

    Happy Halloween!

  2. on 30 Oct 2013 at 8:45 pmKristine Rudolph

    Absolutely! Will do. What a great resource. I avoid nightshades, so I will be looking for some ideas from you guys.

  3. […] Creamy Mushroom Soup from Kristine Rudolph (skip nutmeg if strict AIP) […]

  4. […] Creamy Mushroom Soup – October 1, […]

  5. on 03 Oct 2014 at 6:15 pmDenise Stanley

    Silly question but do you mean coconut milk from a can or the kind in the dairy section like the soy coconut milk? Or does it matter… I have both but I want the right consistency. Thanks

  6. on 03 Oct 2014 at 6:54 pmKristine Rudolph

    I used the one from the can, so it had the most coconut fat possible.

  7. on 04 Oct 2014 at 9:57 amDenise Stanley

    Thanks! Getting ready to make it now…

  8. on 07 Oct 2014 at 10:24 amTracey

    Any idea how many people this recipe serves?

  9. on 07 Oct 2014 at 11:09 amKristine Rudolph

    In my case, one, because I ate it all. 😉

    For dinner portions it would be 4, but it’s very rich, so I would suggest smaller more appetizer portions so that would be 6-8.

  10. […] only one thing, soup season! I was really excited when I found this recipe from Kristen Rudolf for creamy mushroom soup! Initially I was going to make it exactly how she does but at the last minute I got inspired to add […]

  11. on 30 Nov 2014 at 6:38 pmCrystal Ledezma

    I made this today (skipped the sherry because I didn’t have any and used fresh thyme from my garden) and it is fantastic! I wanted to stretch it a bit for lunches all week, so I steamed a small spaghetti squash and added that, it is delicious! Thank you for sharing!

  12. on 30 Nov 2014 at 9:34 pmKristine Rudolph

    What a fun idea! Thanks for sharing.

  13. on 22 Jan 2015 at 1:21 pmJenn

    Absolutely delicious! I used Light coconut milk from a can (Trader Joes) and also added more nutmeg/thyme then wanted a little more flavor and texture so i added quinoa and bacon. It was amazing. Tasted like something from a fine restaurant.

  14. on 22 Jan 2015 at 5:00 pmKristine Rudolph

    What a lovely review! Thanks so much for making it and sharing your version of it! I had hoped it would be a good springboard for lots of fun recipes.

  15. […] Creamy Mushroom Soup from Kristine Rudolph – Paleo Vegan, Creamy, Dairy Free, Nut Free This mushroom cream soup which uses minimal ingredients and simple button mushrooms, uses a combination of sherry, thyme and nutmeg to give it a unique flavor. Coconut milk is used to add the creaminess to the soup and coconut oil is used for cooking. A simple yet different take on paleo mushroom soup. […]

  16. on 06 Jan 2016 at 10:50 amCeleste Gober

    Delicious. Here are some of my changes, I used half the coconut milk and 1&1/2cups of chicken bone broth, also added duck fat to the coconut oil when I sautéed the onions and mushrooms and doubled the thyme and didn’t have sherry.

  17. on 06 Jan 2016 at 12:40 pmKristine Rudolph

    Which all sounds amazing! Thanks for sharing.

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