The paleo diet

CREAM OF MUSHROOM SOUP

This mushroom soup is really creamy and really good. I know thick, cheesy soups can be incredibly comforting in the colder months, but this beef broth base (say that five times fast) does the trick with the help of a can of full-fat coconut milk. It all gets blended at the end to get that fantastic, thick consistency, and it’s finished with a sprinkle of sliced scallions to brighten it up. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 30 minutes

2 tablespoons (30 ml) grass-fed butter

1 large shallot, chopped

3 garlic cloves, chopped

16 ounces mushrooms, roughly chopped

4 cups (960 ml) beef broth

2 dried bay leaves

1 (13.5-ounce) can full-fat coconut milk, refrigerated

Salt

Freshly ground black pepper

2 or 3 tablespoons (45 ml) sliced scallions, for garnish

1. In a large saucepan over medium heat, melt the butter. Sauté the shallot and garlic for 2 minutes. Add the mushrooms, and stir. Raise the heat to medium-high, and cook for about 10 minutes, or until the mushrooms start to brown.
2. Add the broth and bay leaves to the pan, and bring to a low boil. Reduce the heat to low, and simmer for 15 minutes. Add the cream from the top of the can of coconut milk, and season with salt and pepper.
3. Remove from the heat, and carefully purée with an immersion blender (or pour the soup into a blender in batches and purée, holding a clean dishtowel over the lid while blending to prevent potential eruptions).
4. Serve with a pinch of sliced scallions.

VARIATION 1 PALEO CREAM OF MUSHROOM SOUP WITH TRUFFLE OIL: For a really special twist, follow the recipe as written but finish with a tiny drizzle of truffle oil as a garnish. (Truffle oil is pretty expensive but also incredibly potent—even a small bottle will last a long time. It does best without a lot of heat, so add it to dishes once they’ve finished cooking.)

VARIATION 2 HEARTY MUSHROOM CHOWDER: Chop 2 or 3 celery stalks and 4 or 5 carrots, and add them to the shallot and garlic. Add an extra 5 or 6 ounces mushrooms with the broth and bay leaves in step 2. Skip the blending.

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Cream of mushroom soup with a rich, velvety body that owes everything to coconut cream rather than dairy. Plenty of mushrooms brown first for deep, savory flavor, then simmer gently in beef broth with bay leaves until the whole pot tastes slow-cooked. It's earthy, elegant, and the exact soup for a cold evening.

Pro Tips

• Brown the mushrooms properly over medium-high heat for a full 10 minutes — that browning is where the deep, meaty flavor comes from.
• Use only the thick cream from the top of the refrigerated coconut milk can for the most luxurious finish.
• Add the coconut cream off the heat at the very end so it stays silky and never separates.
• Bay leaves matter more than they seem — they add an aromatic backbone that plain mushroom soup often lacks.

Frequently Asked Questions

Can I use light coconut milk?

The thick cream from a full-fat can gives this soup its classic texture. Light coconut milk works but produces a thinner, less velvety result.

Does cream of mushroom soup freeze?

Yes — freeze before adding the coconut cream, then stir it in while reheating. The texture stays smooth that way.

What mushrooms work best?

A mix gives the most depth — cremini or baby bella are excellent for browning, and a few shiitakes add complexity. White button mushrooms work too.

Is this soup Paleo?

Yes — mushrooms, butter or ghee, shallot, garlic, beef broth, bay leaves, and coconut cream. No flour, no dairy, nothing to adapt.

Recipe Card

Stav Kogan

CREAM OF MUSHROOM SOUP

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp grass-fed butter
• 1 large shallot, chopped
• 3 garlic cloves, chopped
• 16 oz mushrooms, roughly chopped
• 4 cups beef broth
• 2 dried bay leaves
• 1 (13.5-ounce) can full-fat coconut milk, refrigerated
• 2 or 3 tablespoons sliced scallions, for garnish

Method

 

1. In a large saucepan over medium heat, melt the butter.
2. Sauté the shallot and garlic for 2 minutes.
3. Add the mushrooms, and stir.
4. Raise the heat to medium-high, and cook for about 10 minutes, or until the mushrooms start to brown.
5. Add the broth and bay leaves to the pan, and bring to a low boil.
6. Reduce the heat to low, and simmer for 15 minutes.
7. Add the cream from the top of the can of coconut milk, and season with salt and pepper.
8. Remove from the heat, and carefully purée with an immersion blender (or pour the soup into a blender in batches and purée, holding a clean dishtowel over the lid while blending to prevent potential eruptions).
9. Serve with a pinch of sliced scallions.

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