Portobello Mushroom Soup !

Ever since the temperature dropped this week, all I can think of is soup!  To make this delicious soup all you need is two large portobello mushrooms, a handful of cremini or white mushrooms, onion, coconut milk and stock.

Portobello Mushroom Soup

Save time by chopping the vegetable coarsely and don’t over cook them since they will be processed in a blender.  I used a turkey stock but any stock you have on hand will work.

This soup is quick and easy to make and you will enjoy a bowl of soup in less than 30 minutes.

Enjoy !

Portobello Mushroom Soup

Delicious creamy portobello mushroom soup to warm you up on a cold winter day !
Prep Time25 minutes
Total Time25 minutes
Course: Lunch, Main Course, Side Dish, Soup
Cuisine: Gluten Free, Vegan, Vegetarian
Servings: 4 people


  • 1/2 large purple or white onion coarsely chopped
  • 1 tbsp cold pressed extra virgin olive oil
  • 8-10 cremini or white mushrooms coarsely chopped
  • 2 large portobello mushrooms coarsely chopped
  • 2 cups stock turkey, chicken or vegetable
  • 1/2 cup coconut milk
  • 2 tbsp coconut aminos (or substitute 1 tbsp of soy sauce)
  • salt and pepper to taste


  • Heat 1 tbsp of olive oil in a large saucepan and add the onions and saute for 3 minutes
  • Add the coarsely chop the mushrooms to the onions and saute for another 3 or 4 minutes until the mixture softens.
  • Add 2 cups of cold stock to the saucepan to remove the fond from the bottom of the pan and bring to medium simmer.
  • Add 1/2 cup of coconut milk and 2 tbsp of coconut aminos and remove from heat.
  • Pour half the mixture into a blender and process until smooth and then set aside in bowl or saucepan.
  • Blend the remaining half of the mixture and add to the first batch.
  • Season the soup to taste with salt and pepper and enjoy!


If you are using soy sauce in this recipe be sure to taste the soup first before you add more salt.

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