Paleo Mushroom Soup Recipe

Paleo Cream of Mushroom Soup

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 232kcal
This soup is delicious. The coconut milk adds a dairy-free creaminess that will fool your most discerning dairy-lovers. 
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  • 2 tbsp coconut oil or grass-fed butter or duck fat
  • 1 small yellow onion
  • 16 ounces mushrooms chopped - white or crimini
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 1 tsp dried thyme leaves
  • 1 cup coconut milk canned, full fat
  • 3 cups chicken bone broth or stock


  • In a large pot, melt the coconut oil over medium heat. Add the onion and saute for 1 minute.
  • Add the chopped mushrooms and garlic to the pot and continue to saute until the mushrooms start to soften.
  • Season with salt, pepper and dried thyme leaves.
  • Saute the onion and mushrooms for 10 more minutes, and add the coconut milk.
  • Bring the coconut milk to a bubbling boil, and add the chicken bone broth.
  • Stir the soup well, bringing it to a boil.
  • Reduce the heat to a simmer. Simmer for 1 hour.


To make it Vegan: Substitute the chicken broth for vegetable broth.
If you don't like the texture of the mushrooms in chunks (or if you simply prefer a uniformly smooth soup), throw the finished soup into a blender or use an immersion blender to break up the mushroom pieces. 


Calories: 232kcal | Carbohydrates: 9g | Protein: 8g | Fat: 20g | Saturated Fat: 16g | Sodium: 67mg | Potassium: 662mg | Fiber: 1g | Sugar: 3g | Vitamin C: 5mg | Calcium: 27mg | Iron: 2.8mg
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