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Creamy mushroom soup, paleo style — two pounds of mushrooms and a pound of leeks cooked until dark and sweet, then blended silky with coconut milk. Madeira and thyme make it taste like it simmered all afternoon. It didn't.
Pro Tips
- Brown the mushrooms properly: covered 8-10 minutes until wet and soft, then uncovered on medium-high 8-12 minutes until they're dry and deeply browned.
- Set aside ⅔ cup of the cooked mushroom mixture and chop it fine — stirred back in after blending, it gives the smooth soup welcome body.
- Cook the garlic and thyme just 30 seconds until fragrant; burned garlic will dominate the whole pot.
- Let the soup cool a little before blending it in batches, then return it to a clean pot and stir in the chopped mushrooms, coconut milk and lemon juice.
- Finish each bowl with a drizzle of extra Madeira — it's the aroma that makes this soup memorable.
Frequently Asked Questions
Can I use dried thyme instead of fresh?
Yes — half a teaspoon of dried thyme replaces the two teaspoons of fresh. Add it at the same point with the garlic.
Why beef broth rather than vegetable?
Beef broth gives the soup its deep, savory backbone against the sweet leeks. Mushrooms and beef stock are classic partners for good reason.
What can I use instead of Madeira?
A dry sherry is the closest match. If you'd rather skip alcohol entirely, add a splash more broth and a few extra drops of lemon juice.
How do I get the texture right?
Blend until smooth, then bring the finely chopped reserved mushrooms back into the pot. That contrast of silky soup and tender mushroom bits is the signature of this recipe.
Recipe Card
Ingredients
Method
- 1. Melt fat in a Dutch oven over medium-low heat.
- Add mushrooms, leeks, ½ teaspoon sea salt, and ¼ teaspoon pepper, cover, and cook until mushrooms are softened and wet, 8 to 10 minutes. Uncover, increase heat to medium-high, and cook, stirring occasionally, until mushrooms are dry and well browned, 8 to 12 minutes.
- Transfer ⅔ cup of mushroom mixture to a cutting board and chop finely; set aside.
- 2.
- Stir garlic and thyme into pot and cook until fragrant, about 30 seconds.
- Stir in broth and Madeira, bring to a simmer, and cook until mushrooms and leeks are completely tender, about 20 minutes.
- Cool, before proceeding to the next step.
- 3.
- Working in batches, process the soup in a blender until it is smooth. Return soup to a clean pot and stir in chopped mushroom mixture, coconut milk, and lemon juice. Reheat soup gently over medium-low heat and season with sea salt and pepper to taste.
- Drizzle individual bowls with extra Madeira before serving.
