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Pesto & Potatoes
Pesto & PotatoesVerified

July 11, 2025

9 Ingredients
MEDIUM

This creamy mushroom soup is Whole30 compatible and packs umami flavor in a big way. The ingredients are simple, but the flavor is bold and much tastier than the canned variety. I love any dish with mushrooms, and when they are the main ingredient, I love it even more. This creamy mushroom soup is Whole30-friendly and packs the umami flavor in a big way. The ingredients are simple, but the flavor is bold. This soup is a much-tastier version than the canned variety and makes a great starter for a cozy fall or winter meal.

Cream of Mushroom Soup
Cream of Mushroom Soup cover
From the Cook
1/2

Cream of Mushroom Soup

Ingredients

servings
Wheat and 2 other allergens identified

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Instructions

1
|
In a large pot, heat 2 tablespoons olive oil over high heat. Add onion and cook for 3-5 minutes. Add diced mushrooms and a pinch of salt. Stir to combine, reduce heat to medium-high and cook for 10-12 minutes, or until liquid has evaporated and mushrooms start to crisp.
2
|
Add vegetable broth and reduce heat to medium. Stir and scrape down sides of pot. Pour in coconut milk, add a few more punches of salt, fresh thyme and some cracked black pepper. Stir to combine and bring back to a boil. Reduce heat and simmer for about 15-18 minutes, until flavors come together and soup thickens a bit.
3
|
Taste, adjust seasonings and serve.

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.

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