Creamy Mushroom Soup with Bacon (Paleo, AIP, Whole30)
This Creamy Mushroom Soup with Bacon is dairy-free, made with simple ingredients, and comes together in 30 minutes.
Servings 4
Ingredients
Soup
- 12 oz pastured bacon chopped into bits
- 1 yellow onion minced
- 4 cloves garlic minced
- 1.5 pounds mushrooms sliced (cremini, baby bellas, etc.)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 2 tbsp arrowroot flour
- 3 tbsp balsamic vinegar
- 4 cups bone broth or broth
- 1/4 tso sea salt
- Fresh chopped parsley for garnish optional
Dairy-Free Cream Sauce (yields approx. 1.5 cups)
- 1 white sweet potato peeled and chopped
- 3-4 cups filtered water, divided
- 1/4 cup unsweetened full-fat coconut milk
Instructions
- Heat a large stockpot or Dutch oven over medium heat, add chopped bacon and saute until crispy (about 3-5 mins.). Transfer cooked bacon bits to a plate and set aside, leaving 1-2 Tbsp of bacon grease in the pot (you can strain and save the rest for later in the fridge).
- Add and sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms, thyme, parsley, and rosemary, cooking for 5 minutes. Pour in the balsamic vinegar and mix, let it cook for 2 more minutes or so.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt.
- Cover and allow to simmer for 15 minutes, while occasionally stirring, until thickened.
- Meanwhile, make the cream sauce by boiling sweet potatoes in a small saucepan with enough water to cover for 10-12 mins. Once sweet potatoes are fork-tender, strain and add to a blender. Add 1 cup water and coconut milk and blend until smooth, adding more water if needed to loosen. You want it to be a thick creamy consistency, set aside.
- Returning to the soup, reduce heat to low, and stir in cream sauce. Allow to gently simmer (do not boil). Adjust salt and seasonings to your taste.
- Mix in the bacon bits (or you can sprinkle them on top of the bowls you serve in to keep it crispy) and chopped fresh parsley. Serve and enjoy!