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.Jump to Recipe
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.
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… 😉)
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