Creamy Mushroom Soup 

This soup is also a great sauce to top chicken, or pasta

Creamy Mushroom Soup  

  • 2 cups of cremini mushrooms, roughly sliced
  • 1/2 cup of onion, roughly chopped
  • 1 cup of parsnip, roughly chopped 
  • 3/4 can of coconut milk
  • 2 cups of broth 
  • 1 cup of water 
  • 2 tbsp of coconut oil 
  • 1/2 tsp of pepper
  • 1/2 tsp of salt 
  • 3 bay leaves 


  1. Heat coconut oil on medium heat in a shallow pot, and add the onions. Cook onions until they are translucent.
  2. Add the mushrooms and parsnip, let that cook for a couple of minutes.
  3. Add the broth and bay leaves, and allow that to come to a simmer. Once this happens turn down to low heat and allow for it simmer again. At this point the parsnip pieces should be fork tender. 
  4. Turn the heat off, and allow the mixture to cool slightly as to avoid burning yourself. At this time you may remove the bay leaves if you wish. With a blender, pour contains and blend until smooth. Add some water if the mixture is too dry. You may have to do this in batches. 
  5. Return the soup mixture back into the pot, add in the coconut milk and allow it to come to a simmer on low heat (it should take a couple of minutes) 
  6. Voila! It’s ready to serving 

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