Whole30 Mushroom Soup
This Whole30 Mushroom Soup is made with bacon, coconut milk and chicken broth. It's ready in 15 minutes and an easy make-ahead meal.
- 4 slices bacon sliced; whole30 compliant
- 2 tablespoon olive oil
- 2/3 cups shallots diced
- 1 lb. mixed mushrooms I used a mix of baby bella, cremini and shiitake
- 2 tablespoon fresh parsley
- 32 oz. chicken broth
- 2/3 cups canned coconut milk full fat
- Salt and pepper to taste
Cook the bacon in a skillet; remove it with a slotted spoon and set it aside but DO NOT drain the bacon fat.
Add olive oil to the same skillet (or can use ghee) 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.
*Calories are per serving and are an estimation
*If you're following Whole30, make sure the bacon is sugar-free
*I used full fat coconut milk, but I imagine light coconut milk would work as well
*If you don't want to use bacon, try using sausage or pancetta instead
Calories: 242kcal | Carbohydrates: 18g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 854mg | Potassium: 774mg | Fiber: 5g | Sugar: 7g | Vitamin A: 160IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 2mg