Wild Mushroom Soup Recipe – Paleo & Gluten Free

Last Updated on September 16, 2017 by Ellen Christian

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Over the weekend, I visited our local indoor farmer’s market.  During the nice weather, our farmer’s market is out in the open and vendors set up in the Walmart parking lot. During the colder months, vendors set up in an old factory downtown.  Unlike the summer months where we see lots of fresh fruits and vegetables, the winter farmer’s market tends to be more handicrafts. You can find vendors with local honey, maple syrup, baked goods and fruits and vegetables that store well like onions, potatoes, winter squash, apples, and radishes.  This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

Wild Mushroom Soup Recipe - Paleo & Gluten Free

Wild Mushroom Soup Recipe

This weekend, I was excited to find elephant ear mushrooms.  Elephant ear mushrooms are also called oyster mushrooms and they grow wild here in Vermont. I don’t know enough about wild mushrooms to pick them in the wild so I buy them from people who do. Once I got home, I started thinking about the best way to enjoy them and decided to make a wild mushroom soup recipe that was both paleo and gluten-free.

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Elephant ear or oyster mushrooms are fairly common edible mushrooms that grow on the side of trees.  I have never seen them available in my grocery store but you may be able to find them in larger grocery stores or at food coops and farmer’s markets. If you’re experienced in foraging edible mushrooms, you can probably find them in woods if you know what to look for. If you’re not experienced in foraging edible mushrooms, buy them from someone who is.

Wild mushroom soup recipe - Paleo & gluten free

Yields 4

Wild Mushroom Soup Recipe - Paleo & Gluten Free

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 tbsp Extra virgin olive oil, ghee or coconut oil
  • 1/2 to 1 lbs elephant ear or oyster mushrooms, cleaned & chopped
  • 1 tsp minced garlic
  • 1 small onion, chopped
  • 3 cups free range chicken broth
  • 1 can of organic, full at coconut milk
  • salt and pepper to taste

Instructions

  1. Saute the mushrooms, onion and garlic in the oil of your choosing until soft.
  2. Add the broth and simmer for 5 minutes.
  3. Remove from heat and cool for 5 minutes.
  4. Using an immersion blender, pulse until slightly creamy & smoother.
  5. If you don't have an immersion blender, you can put it in a regular blender.
  6. Add the coconut milk and heat until hot through.
  7. Season with salt and pepper and serve.
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https://confessionsofanover-workedmom.com/wild-mushroom-soup-recipe-paleo-gluten-free/

This creamy wild mushroom soup recipe is definitely one of my favorites. You really cannot even tell that you don’t have traditional heavy cream in it. It’s by far the best cream of mushroom soup recipe that’s also Paleo.
Wild mushroom soup recipe - Paleo & gluten free

Wild mushroom soup recipe - Paleo & gluten free


70 thoughts on “Wild Mushroom Soup Recipe – Paleo & Gluten Free”

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  7. Ellen, This is a beautiful soup that we will just love. Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday! Come Back Soon, Miz Helen
    Reply
    • Sure but it won't be Paleo if you use regular milk. I'd probably use whole milk or half whole milk and half light cream.
      Reply
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  9. How exciting!  After switching to paleo, one of the things I miss the most is a big bowl of creamy soup.  Do you find that the coconut milk has a strong coconut flavor in this?  Or is it basically cancelled out by the savory tastes of the mushrooms and broth?  I'm definitely going to try this, and add in some sauteed chopped portabellos at the end!  If I love it, do you mind if I post the recipe of however I make it with a link to your recipe as well on my blog? Thanks!
    Reply
    • I don't think that it had a coconut taste to it but if you wanted to be certain, you could add a tiny bit of curry. Feel free to share with a link back and thank you!
      Reply
  10. This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2014/02/26/paleo-aip-recipe-roundtable-16/
    Reply
  11. That looks so delicious and it would be a great way to warm up right now. My husband and I do 50/50 with Paleo meals so this would be perfect. He doesn't eat mushroom so I guess I'll have to keep it all to myself... what a shame LOL
    Reply
  12. Yum! I seriously LOVE coconut milk! Adds such depth and creaminess to recipes! I'm going to make this but with veggie brith! 
    Reply
  13. I'm sure I would love this... unfortunately, I'm the only person in my home who eats mushrooms. I'll convert them one day, I hope. :)
    Reply
  14. Those mushrooms look awesome! I love looking at them in nature, but would be way too nervous to pick them! Looks like delicious soup.
    Reply
  15. YUmmm.. this looks delicious.. I love mushroom and wild mushrooms just have that distinct taste.. I bet this soup was delicious.. sure looked it. I will have to make it soon..thanks for sharing 
    Reply
  16. My husband would totally love this! We don't have much option for wild mushrooms in our area, but I would probably have to try it with what I could find at the health food store. 
    Reply

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