Cream of Mushroom Soup

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.

Author: Pesto & Potatoes

Category: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 2 servings

Calories: 633 kcal per serving

Ingredients

1 - onion
4 cups - rough-diced baby bella mushrooms
4 cloves - garlic
1 can - coconut milk
1 cup - vegetable broth
2 tablespoons - olive oil
1 tbsp - fresh thyme
⅛ - Salt
⅛ - Pepper

Instructions

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.
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.
Taste, adjust seasonings and serve.