Cream of wild mushroom soup in a bowl

Cream of Wild Mushroom Soup Recipe


Yield: Makes eight 1-cup Portions: 1 vegetable, 1/2 fat

  • 2 teaspoons ghee
  • 1 cup finely chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup of chopped carrots
  • 1/4 teaspoon ground red pepper
  • 1 large clove garlic
  • 1 cup of uncooked wild rice
  • 6 ounces shiitake mushrooms, wiped clean (about 2 cups)
  • 9 ounces cremini mushrooms, wiped clean (about 3 cups), divided
  • 6 ounces white mushrooms, wiped clean (about 2 cups)
  • 2 teaspoons fresh thyme or 1 teaspoon dried 
  • 1 teaspoon Celtic or pink Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 6 cups of Miso Mushroom Bone Broth
  • 2/3 cup coconut milk 
  • 1 teaspoon fresh cilantro to garnish

Melt the ghee in a large pot over medium-high heat. Add the onion, celery, and red pepper and cook, stirring frequently, for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the shiitakes, 6 ounces (about 2 cups) of the cremini, the white mushrooms, thyme, salt, and black pepper. Continue to cook, stirring, for 7 to 10 minutes, or until the mushrooms give off their liquid and start to brown.

Add the broth and bring to a boil. Immediately reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes, or until the mushrooms are soft.

Remove from the heat. Add the coconut milk and the remaining 3 ounces cremini mushrooms. Puree with a handheld immersion blender or in batches in a food processor or blender. Return to the pot and simmer for 10 minutes. Adjust the seasoning to taste and serve.

Substitute additional cremini mushrooms if shiitake mushrooms are not available.