Cream of Mushroom Soup (Paleo & Vegan)

Cream of Mushroom Soup 2 Cream of Mushroom Soup

(This recipe serves 8-10 people)


  • 3-4 packs fresh mushrooms (You can use whatever mushrooms you like.  For this recipe, I used Yellow Oyster, Shiitake, Crimini, Baby Portabellas, and White Mushrooms)
  • 1-2 large onions (diced)
  • 1 leak (washed & diced)
  • 3-4 whole garlic cloves (finely diced)
  • Extra virgin olive oil
  • 1-2 boxes vegetable stock
  • 2 cans full fat coconut milk
  • 1 bunch fresh basil (roughly chopped)
  • Salt & pepper
  • Green onions (chopped)


  • In a large stock pot, sauté on medium-high heat the mushrooms, onions, leaks, and garlic with 2 tsp olive and oil and salt and pepper.  Cook for about 10-15 minutes so that the vegetables can begin to wilt.
  • Add in the two cans of full fat coconut milk, 1-2 boxes vegetable stock, and the chopped basil.  Stir to incorporate all of the ingredients together.  Allow to cook for about 8-10 minutes.
  • With a hand blender, roughly blend all of the ingredients.  I don’t like to completely puree the soup so that there are large some chunks of vegetables.
  • Salt & pepper to taste.
  • Serve topped with chopped green onions and enjoy!


Download a PDF of this recipe here!

Cream of Mushroom Soup

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