Cream of Mushroom Soup (AIP, Paleo, Whole30, Vegan)


Cream of Mushroom Soup

  • Servings: 3-4
  • Difficulty: easy
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1 large shallot or 1 small onion
16 oz baby portabella mushrooms, chopped
1 medium zucchini, chopped
1 tbsp cooking fat of choice
1 can coconut milk
3-4 cloves of garlic, minced
1 cup kale or spinach, chopped
2 bay leaves
1 TB fresh thyme (or 1 tsp dried thyme)
1 tsp black pepper (optional, omit for AIP)
1 tsp+ Magic Mushroom Powder*


  1. Heat a pot on medium-high heat. Add 1 tbsp cooking fat, and when it has warmed or melted add in shallot/onion. Sauté until browned, about 5-7 minutes.
  2. Add mushrooms and zucchini with a pinch of salt (the salt will help them release their liquid and brown more quickly).
  3. When veggies have cooked down and are soft (another 5-7 minutes), add in minced garlic and stir well to incorporate. Sauté for 1 minute.
  4. Add coconut milk, then fill the coconut milk can with water and add that as well. Stir to combine things well.
  5. Add kale or spinach to the party and allow them to wilt (2 minutes for spinach, 3-5 minutes for kale).
  6. When greens have wilted, add bay leaves and Thyme, and stir to combine.
  7. Bring the soup to a simmer, then turn the heat down to medium-low and put a lid on top. Set a timer for 15 minutes.
  8. After 15 minutes, it’s time to blend ‘er up! Either carefully add soup ingredients to a high speed blender and blend well, or use an immersion blender to blend. Blend until velvety and smooth.
  9. Add 1 tsp Magic Mushroom Powder and give it a quick blend. Taste and add more seasoning if necessary.
    • Alternatively, you could add 1 tsp salt, but keep in mind that the umami flavor will not be as strong (you can always add something else in to achieve an umami flavor, like fish sauce).
  10. Spoon into bowls (or mugs) and slurp up!

-You can buy Magic Mushroom Powder at Whole Foods (which is not AIP-compliant because the storebought version contains nightshades), or you can make your own via the recipe here. I made my own (a 1/3 batch made PLENTY) and omitted red pepper flakes to keep it nightshade-free. It’s the perfect pop of umami, and I love adding it to dishes in place of salt.
-This keeps in the refrigerator for up to 1 week and reheats well, either on the stovetop or in the microwave.

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