Whole30 Cream of Mushroom Soup
Use this condensed soup as a Whole30-compatible swap for recipes that call for cream of mushroom soup as an ingredient. Takes just 10 minutes to make!*Base recipe makes little more than 1 cup, equivalent to (1) 10.5 oz can of cream of mushroom soup.
Ingredients
- 2 tbsp ghee or compatible vegan butter
- 3 oz fresh white mushrooms, finely chopped
- 1/3 cup chicken or vegetable broth
- 1/4 cup coconut milk
- 1 tbsp arrowroot or potato starch
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- MELT ghee or vegan butter in a medium pan over medium heat. Add finely chopped mushrooms and cook until tender, about 5-7 minutes.
- WHISK together all other ingredients while mushrooms are cooking. Add to pan when mushrooms are cooked.
- STIR the mixture continuously until it thickens, about 1-2 minutes. Don’t walk away from the pan or stop stirring to ensure an even consistency!
- ONCE thick, remove from heat and either use for desired recipe or add to a sealed container. Soup will thicken even more as it cools.
- REFRIGERATE for up to 1 week, if not using immediately, or freeze for up to 3 months. If frozen, thaw in the fridge overnight before using.