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cream of mushroom soup
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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