Dairy-Free Cream Of Mushroom Soup (Paleo) - Danielle Walker Print

Cream Of Mushroom Soup

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5 from 6 reviews


  • 2 tablespoons avocado oil
  • 3 cloves garlic
  • ¾ cup chopped yellow onion
  • 8 ounces mixed mushrooms – I used white button and shiitake
  • 2 tablespoons sherry cooking wine
  • 2 cups unsalted chicken broth (increase to 2 ½ cups if using Miyokos cream cheese)
  • 1 8-ounce container Kite Hill ricotta cheese
  • ½ teaspoon dried thyme
  • ¾ teaspoon sea salt
  • ¼ teaspoon fresh cracked black pepper


  1. Heat the avocado oil in a stockpot over medium heat. Add the mushrooms, onions, and garlic and sauté for 8 to 10 minutes, or until the mushrooms and onions have softened. Pour in the sherry, and simmer for 2 to 3 minutes until the liquid has mostly evaporated.
  2. Add the broth and ricotta to a blender and blend on high until smooth, about 30 seconds.
  3. Add the mushroom mix, salt, pepper, and thyme to the blender and pulse a few times until the mushrooms are bite-size. Pour the mixture back into the pot and simmer over medium heat until thickened, stirring frequently. Serve hot, or cool to room temperature and store in the refrigerator for 10 days.


Freeze for 6 months.