• Amy Lippert, NTP

Delectable 5-Mushroom Soup

Updated: a day ago

The fall not only means pumpkin season, but mushroom season! I found some beauties this week and created this gorgeous hearty, savory, and umami forward soup! I know you will absolutely LOVE it!

Mushroom Soup Recipe

Delectable 5-Mushroom Soup

2 Tbsp Ghee

1 1/2 cup Yellow Onion, diced

5-6 Garlic cloves, finely minced

40oz mushrooms (I used cremini, button, trumpet, clamshell, white beech)

2 boxes Unsalted Chicken broth or stock

1-2 Sprigs Rosemary

1 tsp Crushed Red Pepper (opt)

1.5 tsp smoked paprika

1 tsp Black Pepper

1/2 cup coconut aminos

5oz can coconut cream, cream only

1/2-1 Tbsp Sea Salt to taste


Clean mushrooms with a dry paper towel wiping off all the dirt as best you can. Cut off bottom of the cremini and buttons leaving the stem if possible and slice mushrooms. Cut off the bottoms and pull the clamshell and enoeitakes apart, and halve the trumpet mushrooms, then slice again into 3-4 long slices.

In a large pot heat ghee over medium heat and sauté onion, crushed red pepper and rosemary sprig for 5-7 minutes until onions are soft.

Add garlic, mushrooms, broth, coconut aminos, paprika and black pepper. Bring to a low boil and reduce heat to simmer and let cook for about 20-25 minutes until soup has reduced by about a third.

Salt to taste and serve!

How to make Mushroom Soup

Better Than Cream of Mushroom Soup

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies

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