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Portobello Mushroom Soup
Delicious creamy portobello mushroom soup to warm you up on a cold winter day !
Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course:
Lunch, Main Course, Side Dish, Soup
Cuisine:
Gluten Free, Vegan, Vegetarian
Servings:
4
people
Ingredients
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
Instructions
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!
Notes
If you are using soy sauce in this recipe be sure to taste the soup first before you add more salt.