cream of mushroom soup

Cream of Mushroom Soup

  • Author: Heather Cooan
  • Prep Time: 30 Minutes
  • Cook Time: 6 Hours
  • Total Time: 6 hours 30 minutes
  • Yield: 8 Servings 1x


Every recipe around the holidays seems to call for cream of mushroom soup. If you suffer from food allergies, this can be tough. So I created a gluten-free and dairy-free cream of mushroom soup and it’s great!



  • 3 Punnets Fresh Mushrooms, Sliced
  • 6 Cups Bone Broth
  • ½ Chopped Onion
  • 3 Cloves Garlic
  • 1/8 tsp. Dried Thyme
  • 3 tbs. Bacon Fat
  • 3 tbs. Coconut Flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • 1 Cup Unsweetened Almond Milk


  • In a large heavy saucepan, sauté mushrooms with onion, garlic, and thyme in bacon fat until tender, about 10 to 15 minutes.
  • In blender or food processor, puree 1/3 of the mixture, leaving some chunks of vegetable in it. Set aside. For a smoother soup puree all of the mixture.
  • Add chicken broth to crock-pot, whisk in the flour until smooth. Add the salt, pepper, almond milk and all mushrooms including puree. Bring soup to a boil on high, turn heat to low and cook 6-8 hrs. or until thickened. Adjust seasonings to taste.


Swap out the unsweetened almond milk for your non-dairy milk of choice and leave out the ground black pepper to make this AIP friendly.

  • Category: Mains
  • Method: Crockpot
  • Cuisine: American

Keywords: cream of mushroom soup