Real Cream of Mushroom Soup
Recipe type: Soup
Cuisine: American
Yield: 4
  • 1 medium onion, chopped
  • 2 Tbsp coconut oil
  • 16 oz. mushrooms, sliced (use your favorite kind, I used white button mushrooms and garnished with a crimini mushroom)
  • 1 cup vegetable broth
  • 1 tsp dried rosemary, powdered
  • 1 or 2 cloves of garlic, minced or pressed
  • 1¼ tsp sea salt or to taste
  • Black pepper to taste
  • 2 cups of coconut milk, fresh or frozen is best (comes in a 2 cup bag at the Asian Market)
  • 1 Tbsp chia seeds, powdered or 2 Tbsp for extra thick
  • 1 tsp tamari sauce, wheat-free, gluten-free (optional-certainly not needed but some love the flavor enhancement)
  • Optional toppings: pumpkin seeds (pepita seeds), sesame seeds, sunflower seeds, chia seeds etc
  1. In a medium saucepan over medium heat, sauté onions with the coconut oil for about 5 minutes.
  2. Add the mushrooms, vegetable broth, garlic and seasonings and let cook another five minutes or so with a lid on.
  3. Add the coconut milk. If it is frozen it will help cool the mixture down in preparation for blending it in the blender.
  4. Very carefully pour the mixture into a blender. Place the lid on the blender and slowly blend until smooth or use an immersion blender while in the saucepan.
  5. To thicken up the soup, blend the chia seeds into a powder in a small coffee grinder not used for coffee grinding. Then add the chia seeds into the blender and blend until smooth. Add additional chia seed powder if you want it thicker.
  6. Variations
  7. My Real Cream of Mushroom Soup with a Shiitake Mushroom on Top
  8. Raw Version
  9. Use ¼ an onion instead of a whole one.
  10. Blend all ingredients in a blender and blend to desired consistency.
  11. Warm up to 118 degrees and serve.
  12. Top with seeds of choice
Recipe by Wholetarian Society at