Add to your recipes 1 previous edit

Coconut Cream Mushroom Soup


  • 1 c boiling water
  • 1 ½ lbs fresh mushrooms, trimmed and sliced (mixed, your choice of varieties)
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • ½ tsp dried thyme leaves or 2 sprigs fresh thyme
  • 1 tsp sea salt
  • ½ tsp black peppercorns, cracked
  • 1 bay leaf
  • 4 c vegetable broth
  • 1 c coconut milk
  • 4 tbsp virgin coconut oil


  1. In a heatproof bowl, soak ½ of the mushrooms in boiling water for 30 minutes.

  2. Drain through a fine sieve, reserving liquid.

  3. Pat mushrooms dry with paper towel and chop finely and SET ASIDE for later.

  4. In a skillet heat 1 T virgin coconut oil over medium heat.

  5. Add fresh mushrooms, cook (stirring until they lose their liquid) and transfer to crock pot.

  6. In same pan, melt remaining 3 T virgin coconut oil.

  7. Add onions and cook, stirring until softened.

  8. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.

  9. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.

  10. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

  11. Discard bay leaf.

Send us your comments, suggestions or bug reports!