Recipe: Mighty Creamy Mushroom Soup

Mushrooms are delicious and pack a real punch when it comes to promoting your health.

Creamy Mushroom Soup is a delicious way to get all the benefits of mushrooms in one tasty bowl. Mushrooms are well-known for their powerful immune-boosting and serious cancer-fighting properties.  [1]

Here is a simple recipe for you.


  • 2 TBS no salt vegetable broth
  • 1 medium onion, chopped
  • 2 tsp garlic, crushed
  • 1 tsp oregano, dried
  • 1 tsp basil, dried
  • 750 grams or 27 ounces of mushrooms (shiitake, cremini, button, maitake, shimeji, etc.), sliced
  • 2 large portobello mushrooms, sliced
  • 2 tsp of unsweetened coconut aminos or Bragg’s Liquid Aminos
  • 400 ml or 1 can*** of light coconut milk

***I prefer not to use cans at all. So I make my own. Here is a 2-ingredient coconut milk recipe from Wellness Mama. For this mushroom soup, you can cut the quantities of coconut and water in half if you prefer.

  • Sprinkle your own no salt seasoning to taste
  • Black pepper, to taste
  • 1 tsp fresh parsley, chopped or 1/2 tsp of fresh rosemary, chopped


  1. Warm the 2 TBS of vegetable broth in a pot.
  2. Add in the onion. Stir until soft and translucent.
  3. Add in the garlic, oregano and basil. Make sure garlic does not brown.
  4. Add in all the sliced mushrooms and the aminos. Cover the pot and simmer for about 10 minutes.
  5. Add in the coconut milk. Simmer for 5-10 minutes. Stir occasionally.
  6. Serve with black pepper and your own no salt seasoning.
  7. Sprinkle with fresh herbs




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