Mushroom Soup Recipe -

Mushroom Soup Recipe

Mushroom soup recipe - Dr. Axe

This mushroom soup recipe has all the flavor without the sugars and conventional dairy. Instead, it’s full of healthy fats and spices that won’t disappoint! Try it with dinner today!

Total Time

30 minutes



Diet Type



  • 2 tablespoons ghee
  • 1 cup chopped onions
  • 3 cups fresh mushrooms, sliced
  • 1 teaspoon dried dill weed
  • ½ tablespoon paprika
  • ½ tablespoon coconut aminos
  • 1 cup chicken broth
  • ½ cup coconut milk
  • 1½ tablespoons arrowroot powder
  • ½ teaspoon sea salt
  • black pepper to taste
  • 1 teaspoon lemon juice
  • ⅛ cup chopped fresh parsley


  1. Melt the butter in a large pot over medium heat.
  2. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, coconut amines and broth.
  3. Reduce heat to low, cover, and simmer for 15 minutes.
  4. In a separate small bowl, whisk the milk and arrowroot powder together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  5. Stir in the salt, ground black pepper, lemon juice, and parsley.
  6. Allow to heat through over low heat, about 3 to 5 minutes.

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  1. ro on

    I like to see a picture of the finished product, but this picture doesn’t match the recipe. It’s clearly pureed. Disappointing…makes me wonder if these recipes are even tested?

  2. Jonathan Gard on

    Awesome flavor!! Substituted coconut milk with almond milk and aminos with soy sauce but it is great and came together quickly.

    • Carol on

      You rinse them just like any other vegetables. However I use a soft ‘mushroom brush’ to remove any stubborn spots. It is a fallacy that raw mushrooms absorb water and should be ‘wiped’ as Alton Brown demonstrated in one of his shows.

  3. Gizella on

    I just made this soup but I couldn’t see how this would feed 2-4 people with 1 cup of broth. I used 3 instead and a little more coconut milk. Tastes delicious but still just barely enough for 2 main dishes.

  4. Dee on

    I am trying to heal myself naturally from an ulcer caused by hpylori. I am trying to eat just a liquid diet for a week to give my digestive system a break, but one can only consume so many smoothies before you want something warm and savory even in the spring. This soup did the trick! So freaking delicious! I blended it in the Vitamin once it was done cooking. Talk about savory and delicious! Even better than Campbell’s canned soup! FYI-I used Trader Joe’s light canned coconut milk and it was the right consistency for those who may not want to use the full fat coconut milk.

  5. Robin on

    I cannot consume ghee because of a casein allergy. What do you suggest as a replacement for ghee that will give me a similar flavor profile? I thougth possibly a high quality extra virgin olive oil might work.

  6. Fred C on

    In my former less healthy life, I used to make a beef, mushroom and wild rice soup similar to this using thin strips of steak and real cream. I think I’m going to try making this healthier version using beef broth and add some cooked black rice at the end to see if I can approximate the formerly favorite soup of mine. Thanks for the idea.


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