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bowl of soup
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5 from 1 vote

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner, lunch
Cuisine: American
Diet: Gluten Free
Keyword: mushroom soup, paleo mushroom soup, whole30 mushroom soup
Servings: 4
Calories: 242kcal
Author: Erin

Ingredients

  • 4 slices bacon sliced; whole30 compliant
  • 2 tbsp olive oil
  • 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 full fat
  • Salt and pepper to taste

Instructions

  • 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.

Notes

*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

Nutrition

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