The Best Mushroom Soup

No matter if you're on a Whole 30, Paleo, gluten-or dairy-free diet, this clean-ingredient mushroom soup is the perfect recipe for those who excluding certain food groups. But don't be alarmed, we didn't give up any flavor when developing this recipe. We blend this smooth, but like to add in some thinly sliced mushrooms to add texture and mushroom umaminess. This basic soup recipe can be easily adapted to your preferences. Consider adding cream, swapping red wine for white, topping with other herbs, etc. This soup is flexible, heathy and satisfying!

No matter if you're on a Whole 30, Paleo, gluten-or dairy-free diet, this clean-ingredient mushroom soup is the perfect recipe for those who excluding certain food groups. This basic soup recipe can be easily adapted to your preferences without giving up flavor.  
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Monterey Mushrooms
Monterey Mushrooms

The Best Mushroom Soup

Description

No matter if you're on a Whole 30, Paleo, gluten-or dairy-free diet, this clean-ingredient mushroom soup is the perfect recipe for those who excluding certain food groups. But don't be alarmed, we didn't give up any flavor when developing this recipe. We blend this smooth, but like to add in some thinly sliced mushrooms to add texture and mushroom umaminess. This basic soup recipe can be easily adapted to your preferences. Consider adding cream, swapping red wine for white, topping with other herbs, etc. This soup is flexible, heathy and satisfying!


Ingredients

  • 2 pounds Monterey Mushrooms large baby bellas or white buttons (reserve a handful of thinly sliced mushrooms for garnish)
  • 5 ounces sliced Monterey Mushrooms shiitakes
  • One red onion
  • 3 cloves garlic
  • 4 sprigs fresh thyme
  • 1-2 bay leaves
  • 3 boxes of 32 ounce broth (chicken, beef or vegetable)
  • Generous splash of wine (optional - not Whole30 compliant)
  • Chives (optional for garnish)

Instructions

  1. Pre-warm a large pot. Drizzle with olive oil.
  2. Finely chop garlic and onion. Remove thyme leaves from stems and finely chop.
  3. Saute garlic, onions and thyme.
  4. Add sliced mushrooms and broth. Optional - add a generous splash of red wine. Cover and cook on medium for 5 minutes.
  5. Season with bay leaf, salt and pepper to taste. Cook until mushrooms are tender- about 12 minutes.
  6. With a blender or emersion blender, blend mushrooms to desired consistency.
  7. If desired, garnish with thinly sliced mushroom silhouettes and sprinkle with chives. Serve warm.

Consider doubling your recipe to save some for later. This soup freezes very well for up to 3 months.

The Best Mushroom Soup


Description

No matter if you're on a Whole 30, Paleo, gluten-or dairy-free diet, this clean-ingredient mushroom soup is the perfect recipe for those who excluding certain food groups. But don't be alarmed, we didn't give up any flavor when developing this recipe. We blend this smooth, but like to add in some thinly sliced mushrooms to add texture and mushroom umaminess. This basic soup recipe can be easily adapted to your preferences. Consider adding cream, swapping red wine for white, topping with other herbs, etc. This soup is flexible, heathy and satisfying!


Ingredients

  • 2 pounds Monterey Mushrooms large baby bellas or white buttons (reserve a handful of thinly sliced mushrooms for garnish)
  • 5 ounces sliced Monterey Mushrooms shiitakes
  • One red onion
  • 3 cloves garlic
  • 4 sprigs fresh thyme
  • 1-2 bay leaves
  • 3 boxes of 32 ounce broth (chicken, beef or vegetable)
  • Generous splash of wine (optional - not Whole30 compliant)
  • Chives (optional for garnish)

Instructions

  1. Pre-warm a large pot. Drizzle with olive oil.
  2. Finely chop garlic and onion. Remove thyme leaves from stems and finely chop.
  3. Saute garlic, onions and thyme.
  4. Add sliced mushrooms and broth. Optional - add a generous splash of red wine. Cover and cook on medium for 5 minutes.
  5. Season with bay leaf, salt and pepper to taste. Cook until mushrooms are tender- about 12 minutes.
  6. With a blender or emersion blender, blend mushrooms to desired consistency.
  7. If desired, garnish with thinly sliced mushroom silhouettes and sprinkle with chives. Serve warm.

Consider doubling your recipe to save some for later. This soup freezes very well for up to 3 months.