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Cream of Mushroom Soup - Whole30, Paleo

This Cream of Mushroom Soup is Whole30, Paleo and every bit as delicious (possibly even more so) as traditional versions loaded with heavy cream and butter.

Course Soup
Cuisine American
Keyword cream of mushroom, mushroom soup, whole30
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 3 x 227gr assorted mushrooms – roughly chopped cremini, shitake, button, or portobello
  • 2 shallots – thinly sliced
  • 2 leeks – thinly sliced, green tops removed
  • 4 cloves fresh garlic – finely chopped
  • 1 cup full-fat coconut milk
  • 1.5 liters beef broth or beef bone broth
  • 1 tbsp fresh tarragon substitute thyme or oregano
  • kosher salt and black pepper to taste
  • 1 tbsp ghee
  • 2 tbsp Extra Virgin olive oil EVOO – plus extra, for garnish
  • fresh chives – finely chopped for garnish
  • Truffle oil – optional for garnish

Instructions

  1. Preheat a Dutch oven or stock pot over medium-high heat. Add beef broth to a separate sauce pan and set over med-low heat so that it warms up.
  2. Add EVOO, ghee, and mushrooms to the Dutch oven or stock pot. Season with a pinch of salt and sauté 12-15 minutes. Set aside 1/4 cup sautéed mushrooms for garnish. **Note: it is normal for mushrooms to release their moisture during cooking. Sauté until water has evaporated.
  3. Add shallots, leeks and another pinch of salt. Cook an additional 8-10 minutes or until leeks have softened.
  4. Add garlic and 1 tsp black pepper and cook an additional 1-2minutes.
  5. Add half of the coconut milk and stir to coat. Scrape and brown bits on the bottom of the pot. Add the remaining coconut milk and simmer until reduced in volume by half (approx. 4-5min).
  6. Add half the beef broth and stir to coat. Scrape and brown bits on the bottom of the pot. Add the remaining beef broth and tarragon and bring to a simmer.
  7. Use an immersion blender to blend soup until smooth and creamy. Alternatively, transfer soup to a traditional blender and blend until smooth and creamy.
  8. Return soup to Dutch oven and taste for seasoning. Adjust salt and pepper as required.
  9. Serve in individual bowls, garnish with sautéed mushrooms, fresh chives and a drizzle of EVOO or truffle oil.