Dairy-Free Cream of Mushroom Soup

Cool nights mean warming soups. This dairy-free Cream of Mushroom Soup hits the spot with healthy full-fat coconut milk, collagen filled bone broth and vitamin B loaded mushrooms. B vitamins, riboflavin, folate and niacin aid help our bodies utilize energy from the food we eat to create more red blood cells, digestion and skin health. Bone broth is healing with the cold weather upon us, using food to boost our immune system is key.

Serves 3-4

Ingredients

  • 1 pound sliced mushrooms(any kind)

  • 1 large bunch of any dark leafy greens, remove stems, and chopped into 2-3” pieces

  • 3 c. chicken, veggie, or mushroom broth

  • 1 can full-fat coconut milk or coconut cream (or 12-14 ounces of heavy whipping cream)

  • 1 leek, use the white part only, chopped

  • 2 T. Coconut oil

  • Himalayan salt

  • Ground pepper

  • 3 sprigs of fresh thyme or 1 T. Dried thyme

Directions

  • Heat soup pot over medium heat. 

  • Add coconut oil.

  • Sauté leek for 3 minutes. 

  • Add mushrooms and greens and sauté another 3-4 minutes. 

  • Add all liquid ingredients and season with Himalayan salt, pepper and thyme. 

  • Reduce heat and simmer for 20 minutes.

  • Serve with shirataki noodles, kelp noodles, Palmini noodles, shredded rotisserie chicken, wild-caught shrimp, or leftover steak.

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soupKristin Smith