Paleo Cream of Mushroom Soup

Paleo Cream of Mushroom Soup

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 10 oz baby bella mushrooms, sliced
  • 1 shallot, chopped
  • 1 clove of garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 3 cups organic free range chicken broth
  • 3/4 can of coconut milk


  1. Heat olive in pan. Add mushrooms, shallot, and garlic and saute until shallot is soft and baby bellas shrink.
  2. Add 3 cups of chicken broth and simmer for 5 minutes.
  3. Once done, let cool for 2 minutes before pouring into blender.
  4. Pulse blender for a few seconds to chop mushrooms.
  5. Add coconut milk and blend to desired consistency.

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