Mushroom Soup (Edit recipe)

Are you team mushroom? I feel like you either love them or leave them. I love them and I especially love a good Mushroom Soup. This recipe is so easy and so flavorful! The trick is in browning the mushrooms slowly in delicious ghee. You can use Baby Bella mushrooms or white mushrooms for this one.
10 minutes
35 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:427
Fat:38 g
Carbohydrates:12 g
Protein:16 g
Cholesterol:35 g
Sodium:873 mg
Fiber:4 g
Sugars:2 g
Calculated per serving.

Serves: 4

decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Melt ghee in a large pot
  2. Add onion & celery & stir till translucent
  3. Add potato starch, stir well
  4. Add mushrooms, cook till browning
  5. Add broth, bring to a boil then reduce heat to simmering
  6. Add Oomph, salt, pepper & thyme
  7. Simmer 10 minutes
  8. Immersion blend as much as you like, being sure to leave some mushrooms
  9. Add coconut cream, stirring well
  10. Simmer 10 minutes
  11. Enjoy this recipe by Penny's Primal!

Add a Note

My Notes:

Add a Note

Fellow foodies also viewed

Never Miss a Bite

Get recipes delivered to your inbox every week

2 responses to “Mushroom Soup”

  1. TinaMarie says:

    This soup is beyond delicious! I didn’t have Oomph, so I used Nom Nom Paleo’s Magic Mushroom Powder instead. This totally brought me back to being a kid and eating Campbell’s Cream of Mushroom Soup on a cold snowy day! Super simple to make and ready in no time.. definitely adding this to my January W30 rotation.

Leave a Reply