Cream of Wild Mushroom Soup


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
  • 1/4 teaspoon ground red pepper
  • 1 large clove garlic
  • 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 Chicken Bone Broth or Beef Bone Broth
  • 2/3 cup coconut milk 

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.

Related Posts