This is the best easy recipe for Paleo Cream of Mushroom Soup you’ll try, you can make it in less than 30 minutes and it’s Whole30 too!
I’ve never been a fan of any kind of canned soup, and especially the canned ‘cream of something’ soups that are used in green bean casseroles, pot roasts, and other traditional recipes.
This year though, I wanted to make my own healthified recipe for Paleo cream of mushroom soup that I could use to make a Thanksgiving green bean casserole that my non Paleo eating family members would also enjoy.
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Ingredients for Paleo Cream of Mushroom Soup
Here are some of the ingredients you’ll need for my Paleo cream of mushroom soup recipe, you’ll find the full printable recipe at the end of the post.
How to make Paleo Cream of Mushroom Soup
My recipe for Paleo cream of mushroom soup is very straightforward and easy to make. Here is a brief step-by-step guide to making the soup. (the printable recipe is at the end of the post)
Step 1 – Finely chop the onions and slice the mushrooms.
Step 2 – Now we’re going to sautee the mushrooms, onions, and garlic for a few minutes until the onions are soft. Do not brown the onions. remove from the heat and add the Tapioca Starch and stir well.
Step 3 – Add chicken broth, coconut milk, nutmeg, salt and pepper, and stir over a medium heat until thickened, then puree the soup using a stick blender and simmer for 10 more minutes.
More Paleo Recipes You’ll Love!
You’ll absolutely love my Gluten Free French Fried Onions, they are so easy to make and much healthier than the ready made kind, they are also Paleo and Whole30.
You’ ll love my easy, healthy, Paleo Thanksgiving Turkey with Herb Rub, it’s has such a great fresh flavor!
If you’ve enjoyed my Paleo Thanksgiving Turkey then you must try my easy Paleo Pumpkin Pie recipe with a made from scratch Paleo pie Crust and topped with fabulous coconut milk whipped cream!
Paleo Cream of Mushroom Soup
This is the best easy recipe for Paleo Cream of Mushroom Soup you'll try, you can make it in less than 30 minutes and it's Whole30 too!
Cut the mushrooms into slices and finely dice the onion.
Add the oil to large pan and when hot add onions, crushed garlic, and mushrooms cooking on a medium heat for 5 minutes or until onions are soft.
Remove from the heat and add the tapioca starch and mix well.
Add in the chicken broth, coconut milk, nutmeg, salt and pepper, and stir over a medium heat until thickened.
Using a stick blender, puree the soup and simmer for a further 10 minutes, taste, and season more with salt and pepper if needed.