For all those who are lactose intolerant, starting a vegan diet, or simply cutting out dairy from their diet, you are going to love this recipe! Anything with mushrooms makes me nostalgic for my younger years. They remind me of my dad and mushroom picking in the woods of New England. Afterward my dad would make a savory dish of sautéd mushrooms with onions, bacon, and sour cream. My savory mushroom soup recipe reminds me a lot of his dish. I have supplied the complete recipe below for you to try and love for yourself.
4 tbsp coconut oil
1 medium onion chopped
6 oz baby bella mushrooms sliced
2-3 oz shiitake mushroom sliced
2 cloves garlic minced
1/4 cup dry white wine
1/cup beef stock
1 can coconut milk
1 tbsp fresh parsley, finely chopped
Handfull chopped arugula
Sea salt and freshly ground black pepper to taste
2 slices maple wood bacon cooked and broken to pieces
In a large pot over medium heat melt two table spoons of coconut oil. Cook the mushrooms until they begin to turn a golden color. Remove them from the cooking pot and set aside.
Melt the remaining coconut oil in the same pot. Add the onions until tender. Add the garlic and cook for approximately 30 seconds longer. Add the white wine. Cook for a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up.
Add the coconut milk (I like Thai Kitchen Unsweetened Coconut Milk for its creaminess) and beef broth, stirring until a consistent and creamy sauce takes shape. Lower the heat and stir in the mushrooms and allow them to simmer slightly for 5 – 7 minutes.
Turn off soup. Stir in arugula and parsley. Top with bacon pieces.
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