Creamy Mushroom Soup

mushroom soup

By Jenn Bruer

Here is an awesome soup. Serve it with sautéed mushrooms, bacon, and  a swirl of heavy cream on top!

3 tbsp ghee
1 large diced onion
1 cup sliced fresh crimini mushrooms
1 cup sliced fresh shitake mushrooms
1 cup sliced fresh portobello mushrooms
1 cup sliced fresh porcini mushrooms
1 cup sliced fresh button mushrooms
1 cup sliced fresh maitake mushrooms
2 cans full fat coconut milk (heavy cream would work too)
2 tablespoons arrowroot flour
2 cups cold beef broth
Salt and fresh ground pepper to taste


  1. Heat ghee in a large skillet, saute onions and mushrooms until soft
  2. Set aside one cup of the sauteed mushrooms and onions
  3. In a large blender add the mushrooms and onions, coconut milk, arrowroot flour, beef broth and blend until quite smooth
  4. Transfer to a saucepan and slowly bring to a boil until the soup thickens
  5. Stir in the remaining 1 cup of sauteed onion and mushrooms


  1. Use any combination of mushrooms you like
  2. If you want to use dehydrated mushrooms, just re-hydrate them in the fridge for 30 minutes and use the same measurements as fresh (don’t throw out the water, it’s an awesome broth)
  3. If you are sensitive to arrowroot you can omit it and still have a nice flavourful soup
  4. If you like a soup that is completely creamy you can add all the mushrooms to the blender (I like a little bit of chunkiness)

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