Dairy Free Mushroom Soup
This dairy free mushroom soup is whole30 compliant and made with bacon, coconut milk and chicken broth. It's ready in 15 minutes and an easy make-ahead meal.
Servings: 2 -4
- 2 slices bacon*
- 2 tbsp olive oil or ghee
- 2/3 cups shallots diced
- 1 lb. mixed mushrooms I used a mix of baby bella, cremini and shiitake
- 2 tbsp fresh parsley
- 32 oz. chicken broth
- 2/3 cups canned coconut milk**
- Salt and pepper to taste
Cook the bacon in a skillet; remove it with a fork and set it aside but DO NOT drain the bacon fat.
Add oil or ghee to the same skillet and then add the shallots; cook over medium heat for 2 minutes and then add the mushrooms and parsley.
Cook mushrooms for 5 minutes or until they become soft and then add the broth and milk; simmer soup for an additional 5 minutes, adding salt and pepper to taste.
Next, add approximately HALF of the soup to a blender and blend until smooth. You can choose to add more or less to the blender depending on how creamy you want the soup to be.
Pour the soup from the blender back into the skillet then add the bacon back in; stir everything together and divide into bowls.
*If you're following Whole30, make sure the bacon is sugar-free
**I used full fat milk, but I imagine light coconut milk would work as well