This entire weekend has been rainy and cold which made it the perfect time for me to make a hot comforting pot of soup. I love to make and eat homemade soups at least twice a week. Soup is completely satisfying, easy to prepare, and versatile. It is great to eat for lunch or dinner.
This creamy mushroom soup recipe is one of my favorite ways to enjoy Portobello mushrooms. Portobello mushrooms are my number one choice for best tasting mushrooms to cook with. Portobello mushrooms are simply cremini mushrooms that have been allowed to grow to full maturity. Their earthy flavor and meaty texture are great in a wide variety of different recipe preparations.
In this soup recipe Portobello mushrooms are sautéed with onions and garlic in pastured organic unsalted butter until tender. Brown rice flour and coconut milk are added to create a silky texture and provide creamy body to the soup.
If you want to make a vegetarian version of this soup feel free to substitute vegetable stock and extra virgin olive oil or virgin coconut oil for the butter and follow the recipe.
Portobello mushrooms have a great nutritional profile. They are a rich source of selenium, copper, zinc, manganese, and potassium. 3½ ounces of Portobello mushrooms contains over 2 grams of protein.* One medium Portobello mushroom is higher in potassium than a banana. Portobello mushrooms are also high in antioxidant phytochemicals and B vitamins and eating them helps strengthen our immune system.
Coconut milk is a great dairy-free milk to use in this soup. Coconut milk is a good source of lauric and capric acid which are medium chain fatty acids. These important medium chain fatty acids have potent anti-microbial and anti-viral properties. Medium chain fatty acids are also used by our body for energy rather than being stored as fat.
Enjoy this soup whenever you are in the mood for a delicious creamy bowl of soup.
*Source: USDA Nutrient Database
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Portobello Mushroom Soup
Makes 3-4 servings
5 or 6 medium size Portobello mushrooms (5 cups)
2 tablespoons pastured organic unsalted butter
½ cup chopped white onion
3 peeled minced garlic cloves
Himalayan or Celtic sea salt—to taste
¼ teaspoon fresh ground black pepper
5 cups organic chicken broth/stock
3 tablespoons Bob’s Red Mill organic brown rice flour
1 cup Native Forest or Trader Joe’s regular or light coconut milk (both brands come in BPA-Free cans)
2 tablespoons minced Italian parsley sprigs
1. Clean mushrooms with a damp towel, remove stems and scrape out the dark gills with a large spoon and save for compost. Slice mushroom caps into ½” thin slices and cut slices into medium-size cubes. Melt butter over medium heat in pot with a lid. Add mushrooms, onions, and garlic to melted butter and cook over medium heat for 4-5 minutes until soft, stirring occasionally. Sprinkle mushrooms and vegetables with sea salt and black pepper to taste, stir to mix well, and remove from heat.
2. Place rice flour in a cup with ½ cup of broth/stock and stir until smooth. Push mushrooms and vegetables to one side of the pot and add the rice flour-broth mixture on the other side. Slowly whisk the remaining 4½ cups of chicken broth/stock into the rice flour-broth mixture making sure there are no lumps in the soup. Cover pot, place back on low heat, and simmer for 30 minutes stirring occasionally.
3. After 30 minutes of cooking, place ½ of the mushrooms and small amount of the soup liquid into a high speed blender and blend until smooth. Stir puree back into remaining soup. Stir in coconut milk and continue cooking for an additional 15 minutes. Taste soup and add more sea salt or pepper to taste if needed. Sprinkle with minced parsley and enjoy immediately.