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… 😉)

💗,

Wendi

AIP Cream of Mushroom Soup

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: SoupsCuisine: AIPDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

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.

Ingredients

  • 3 T. coconut oil

  • 1/4 C. sliced shallot

  • 1 drop of honey (to promote caramelization)

  • 1/2 C. finely diced white sweet potatoes

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

  • 1 t. sea salt

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

  • 4 C. beef bone broth

  • 1/2 C. coconut milk

  • 1 t. apple cider vinegar

  • 1 t. (rounded) fresh thyme leaves

  • 1 T. arrowroot starch/flour

  • 1 T. water

Directions

  • 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.

Notes

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9 Comments

  1. Pingback: Paleo AIP Recipe Roundtable #245

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

  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!!!

  5. Pingback: The Ultimate AIP Soups and Stews Recipe Roundup | Real Food and Love

  6. Pingback: Грибной крем суп АИП – urbanhealthy.be

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