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AIP Cream of Mushroom Soup
Creamy, velvety, comforting and earthy. This dairy-free, luscious AIP Cream of Mushroom Soup ain't nothin’ like that stuff from a can!
Prep Time 10 minutes
Cook Time 23 minutes
Ingredients
- 2 Tbsp lard or bacon grease
- 3 shallots peeled and roughly chopped
- 3 stalks celery roughly chopped
- 3 cups mushrooms roughly chopped
- 1 medium rutabaga or white sweet potato peeled and chopped, about 1 1/2 cups (Keto sub cauliflower)
- 2 cups coconut cream (Coconut free sub homemade tigernut milk)
- 3 cups bone broth
- 1 teaspoon Himalayan salt or to taste
- 1 tablespoon red wine vinegar
- 1 ½ tsp Himalayan salt or to taste
- 1/4 teaspoon ground ginger
- 1 tsp dried dill
- 2 tablespoons tapioca or arrowroot starch (Keto omit)
Instructions
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Add lard to a large pot over medium heat. When hot, stir in shallots, celery, mushrooms, and rutabaga. Cook, stirring occasionally, for 10 minutes or until rutabaga is tender.
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Stir in coconut cream, broth, vinegar, salt, ginger, and dill. Whisk in the starch, then bring to a simmer.
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Simmer for 5 minutes, then remove from the heat. Use an immersion blender directly in the pot to puree into a smooth, velvety pureed soup, or carefully transfer to a blender in batches to blend until smooth.
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Serve topped with thinly sliced mushrooms for garnish if desired.
Recipe Notes
Make it coconut-free with my homemade tigernut milk recipe.
