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Coconut Cream Mushroom Soup

Coconut Cream Mushroom Soup

Course Main Course, Side Dish, Soup


  • 1 ½ lb. mixed fresh mushrooms trimmed and sliced
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/2 tsp dried thyme leaves or 2 springs fresh thyme
  • 1 tsp Celtic sea salt
  • 1/2 tsp black cracked peppercorns
  • 1 bay leaf
  • 4 cups organic vegetable or beet broth
  • 1 cup coconut milk
  • 4 tbps virgin coconut oil


  • soak mushrooms in 1 cup of boiling water for 30 minutes
  • drain, reserving the liquid
  • dry the boiled mushrooms and chop finely
  • heat 1 tbsp. of virgin coconut oil and add the mushrooms
  • cook the mushrooms until they lose their liquid and transfer them to a large pot
  • melt 3 tbsp. of virgin coconut oil
  • add onions, mushrooms, garlic, thyme, salt, and peppercorns to melted coconut oil
  • cook for 1 minute and then transfer to large pot
  • add bay leaf, broth, coconut milk, and reserved mushroom liquid
  • stir to combine, cover, and cook until heated through