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cream of mushroom soup

Cream of Mushroom Soup

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!
Course Mains
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 8 Servings
Calories 92kcal


  • 3 Punnets Fresh Mushrooms Sliced
  • 6 Cups Bone Broth
  • ½ Chopped Onion
  • 3 Cloves Garlic
  • tsp. Dried Thyme
  • 3 tbs. Bacon Fat
  • 3 tbs. Coconut Flour
  • ¼ tsp. Salt
  • ¼ 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 ⅓ 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.


Calories: 92kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 181mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg