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
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.
Yields 4
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 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
- Saute the mushrooms, onion and garlic in the oil of your choosing until soft.
- Add the broth and simmer for 5 minutes.
- Remove from heat and cool for 5 minutes.
- Using an immersion blender, pulse until slightly creamy & smoother.
- If you don't have an immersion blender, you can put it in a regular blender.
- Add the coconut milk and heat until hot through.
- Season with salt and pepper and serve.
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.
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