Recipe: “Cream” of Mushroom Soup

Gluten-free, Wheat-free, Dairy-free
YIELDS: 8 servings


  • 5 cup sliced mushrooms—crimini, baby bella, white or shiitake
  • ½ cup chopped onion
  • 1-3 Tbsp ghee or coconut oil
  • 1/8 tsp dried thyme
  • 1 Tbsp sherry
  • 1 ½ cup vegetable broth
  • 1 cup coconut milk
  • 3 Tbsp gluten-free flour (to thicken, as needed)
  • Sea salt and pepper, to taste


In a large, heavy saucepan, sauté onions and mushrooms in ghee or coconut oil until browned. Once the liquid evaporates, about 5 minutes in, add thyme and sherry.

Add vegetable broth and simmer 10-15 minutes, then pour in coconut milk.

Use an immersion blender or regular blender to puree the soup.

To thicken soup, melt 2 Tbsp ghee or coconut oil, stir in gluten-free flour and stir mixture into soup. Add sea salt and pepper, to taste.

Serve with a dollop of goat cheese, if desired.

Recipe modified from and submitted by Joanna Chodorowska of Nutrition in Motion. Connect at 215-272-6774 or
April 2014.

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