| Course | Soup |
|---|---|
| Cuisines | American |
| Cooking Methods | Chopping, Sautéing, Simmering |
| Diets | Dairy Free, Egg Free, Gluten Free, Keto, Low Carb, Low Fat, Nut Free, Paleo, Refined Sugar Free, Soy Free, Vegan, Vegetarian, Whole 30 |
| Main categories | Low Calorie, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Broth, Vegetables |
| Special Occasions | Other Occasion, Passover, Rosh Hashanah |
Creamy Healthy Mushroom Soup
Serves: 10 servings
Serving Size: 1 cup
This creamy mushroom soup is also low carb, dairy free, vegan, paleo, Whole30 and keto friendly.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp knifes, Spatula, Stock pot or >5 Qt pot, Top StoveIngredients
- 3 tablespoon avocado oil
- 2 yellow onion large diced
- 6 clove garlic minced
- 3 pound crimini mushroom sliced
- 1 teaspoon dried thyme or x 3 quantity for fresh thyme
- 5 tablespoon tapioca flour
- 6 cup vegetable stock
- 2 cup unsweetened almond milk or other non-dairy milk such as unsweetened coconut milk, cashew milk or oat milk
- 2 tablespoon coconut aminos
- 1 teaspoon Kosher salt or to taste
- ½ teaspoon ground black pepper
- 2 tablespoon fresh parsley chopped, optional
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the onion and saute for several minutes, or until soft and translucent.
- Add the garlic and saute another minute.
- Next add the mushrooms and thyme, cooking for 8-9 minutes until mushrooms have lost most of their water.
- Mix the tapioca flour with the vegetable stock and add to the pot.
- Add the almond milk and coconut aminos.
- Bring to a boil, stirring occasionally as soup thickens. Reduce heat to a simmer, cover and cook for 5 minutes, stirring occasionally.
- Season with salt and pepper.
- Blend half the soup in high speed or immersion blender and mix back with the rest of the soup.
- Ladle into bowls and garnish with parsley if desired.
Reheating/Serving Instructions
The soup keeps well in the fridge for up to 3 days. Heat in microwave on high power, stirring occasionally until desired temperature is reached.
Nutrition
Calories: 112kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 895mg | Potassium: 653mg | Fiber: 1g | Sugar: 5g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg
Creamy Healthy Mushroom Soup
$40.00 cooking fee
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