Creamy Mushroom Soup

  • Author: Ingrid DeHart -
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x


  • ¼ cup dried porcini mushrooms
  • 2 cups boiling water
  • 1 Tb olive oil, avocado oil or ghee
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic coarsely chopped
  • 4 cups baby bella or white mushrooms, coarsely chopped
  • 4 cups cauliflower florets coarsely chopped
  • ½ tsp dried thyme
  • ¼ tsp dried oregano
  • 1 tsp Celtic salt
  • Fresh pepper
  • 1 ½2 cups vegetable broth, chicken broth or water
  • 1 teaspoon apple cider vinegar
  • Chopped parsley for garnish (optional)


  1. Bring 2 cups of water to boil. Add dried porcini, turn off the flame. Let sit while you prepare the other ingredients.
  2. In a medium stockpot, heat oil on medium-low.
  3. Add onion and celery sauté until softened about 5 minutes.
  4. Add garlic, white mushrooms, cauliflower, thyme, oregano, salt and pepper
  5. Pour the porcini mushrooms through a fine strainer saving the liquid in a glass bowl.
  6. Let the mushroom liquid sit so the sand that may have accumulated settles to the bottom.
  7. Rinse porcini mushrooms to remove any sand. Put into the pot with the rest of the vegetables.
  8. Gently pour the reserved mushroom liquid into the soup leaving the sand at the bottom. If there is a lot of sand pour through a coffee filter.
  9. Add enough stock or water to just barely cover the vegetables.
  10. Bring to a boil, turn down, cover and simmer until vegetables are tender about 15 minutes
  11. Let sit to cool a little.
  12. Add apple cider vinegar and blend until creamy.
  13. Return to the pot.
  14. Taste to adjust salt.
  15. Serve garnished with chopped parsley.

  • Category: Paleo, Vegan, Gluten Free, Dairy Free
  • Cuisine: American, Healthy