AIP Cream of Mushroom Soup

This AIP Cream of Mushroom Soup uses a mix of mushrooms and beef bone broth to make it richer and more complex than the canned version many of us know and love.

AIP Cream of Mushroom Soup
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Souuuuuuup!  If you have been around me for any length of time, you know that I love soup!  It is the one-dish wonder of the world – warm, nourishing, comforting, and an excellent way to get all the good things into your belly.

AIP Cream of Mushroom Soup garnished with a sprig of fresh thyme
AIP Cream of Mushroom Soup

As a child, I loved Campbell’s Cream of Mushroom Soup, full of crumbled saltines.  Now, I really prefer this zhoozhed-up version with three different kinds of mushrooms.  Cassava Lavosh Crackers are the perfect accompaniment.

You will notice that I use arrowroot starch/flour as a thickener. Have you ever tried this stuff? It’s magic! It works like corn starch, only better. That is one advantage to being on a challenging diet – you find new things you never knew existed!

Cheers, my fellow fungus lovers!  (If you’re not one of those, that’s ok.  I think you’ll like what I will have for you next time… 😉)



AIP Cream of Mushroom Soup

Recipe by Wendi’s AIP Kitchen – Course: SoupsCuisine: AIPDifficulty: Easy


Prep time


Cooking time



This Cream of Mushroom Soup uses a mix of mushrooms and beef bone broth to make it richer and more complex than the canned version many of us know and love.


  • 3 T. 3 coconut oil

  • 1/4 C. 1/4 sliced shallot

  • 1 drop of honey (to promote caramelization)

  • 1/2 C. 1/2 finely diced white sweet potatoes

  • 8 oz. 8 mixed mushrooms (baby bellas, shiitake, oyster, etc.)

  • 1 t. 1 sea salt

  • 1/2 t. 1/2 black pepper (omit for elimination phase of AIP)

  • 4 C. 4 beef bone broth

  • 1/2 C. 1/2 coconut milk

  • 1 t. 1 apple cider vinegar

  • 1 t. 1 (rounded) fresh thyme leaves

  • 1 T. 1 arrowroot starch/flour

  • 1 T. 1 water


  • In a large saucepan over medium heat, melt coconut oil.  Add shallots and honey.  Sauté.
  • When shallots just begin to caramelize, add sweet potatoes.  Sauté until they begin to soften.
  • Add mushrooms, salt and pepper (if using).  Sauté until mushrooms are done to your liking.  (I like mine soft, but still a little al dente.)
  • Add broth, coconut milk, vinegar, and thyme.  Stir to combine.
  • In a small container with a tight-fitting lid, place arrowroot and water.  Shake vigorously to make a slurry.
  • Turn heat under the soup to high.  Bring it just to a boil, and add the slurry.  It will thicken quickly.  When it has reached the desired consistency, turn off the heat and serve the yummy soup.


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  2. This was soo good! Thank you for sharing your recipes! You make this diet manageable!

    • Thank you, Holly! 💗😊💗

    • Looks so yummy! Would tapioca starch work here in lieu of arrowroot?

      • Hi, Marnie! I haven’t tried it. You could do a little test: make a slurry with tapioca starch to see first if it would dissolve well in water. If it does, the next step would be to try it in the soup to see how it thickens. Arrowroot and tapioca are often swapped for one another, but I wouldn’t want to tell you for sure unless I had done it myself. If you try it, will you let me know how it goes?

  3. This looks delicious! Can you tell me how many servings this recipe makes?

  4. Christina G

    So I made this and really really like it! I accidentally added the slurry before the soup boiled so its not super thick and I ended up immersion blending the soup to make it more like a cream of mushroom soup. Thank you for sharing!!!

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  7. Looks great! If you wanted to use this in a recipe (like green bean casserole, or the like), would you cut the nominees broth in half?

    • Huh. I never thought of using it in a green bean casserole! I would only be guessing, but I’d certainly cut the liquid, remove the sweet potatoes, and maybe even increase the slurry amounts. Since I’ve never tried it, I can’t give you amounts. If you try this, please let me know how it turned out! (FYI, if anybody reading this is in the elimination phase of AIP, green beans are a reintroduction, not elimination phase friendly.) Thanks for the question, Nancy! 🙂

  8. Sitting at home with the flu has given me the opportunity to make several batches of beef and chicken bone broth. After living off of that for days (bless you it was perfect!) I made this soup to phase in some solid food and oh my I was delighted! It was fantastic! I think using your AIP beef broth really elevated the flavor. Will be a Fall/Winter favorite for sure!

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  10. Hi Wendi! Just made this and is absolutely delicious! I did add a second dose of slurry, since it didn’t thicken as much as I had expected. But, no worries, the flavor is phenomenal. I will definitely try the recommended crackers next. Thanks for sharing!

    • Hi, Donna! I’m glad you like it! I do, too, and I agree that it could benefit from more thickening. I may go back and edit – when it’s not too hot to eat soup like it is now where I live. (Uuuuuugh.) Thank you for writing! 🙂

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