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Ingredients

Adjust Servings:
2 tbs Olive Oil
1 tbs Thyme Sprigs
1 lb Oyster/Cremini Mushrooms
1, peeled and sliced Carrot
1/2, diced Yellow Onion
3 cloves, minced Garlic
2, sliced thin Leeks
2 stalks, sliced Celery
4 cups Vegetable Stock
1 can Coconut Milk
Pinch Salt
Pinch Pepper

Forest Mushroom Bisque

This easy velvety blender soup is so rich and flavorful down to the very last slurp!

Ingredients

Directions

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I hope all of you are ready to get your SLURRRRPPPP on!

Forest Mushroom Bisque- this nourishing clean eating soup recipe made with onions, carrots, leeks, mushrooms,olive oil,and coconut milk is vegetarian, vegan, dairy free, gluten free, and Whole30 compliant! AND super delicious!|thekitcheneer.com

You know why soups are my favorite things to make? It’s because soups are REAL LIFE food.

You know, you’re exhausted from work, gym, picking up around the house, and just the thought of opening your fridge to pull stuff and throw it in the microwave…

Yea, soups are for those days. Because you toss it in a pot, and let it simmer for like 30 minutes and your done. Dinner is served and everyone is happy.

And with all REAL LIFE recipes this one starts with a solid foundation: leeks, garlic, onion, carrots, and thyme.

Add in ALL THE MUSHROOM goodness with a splash of balsamic vinegar.

Forest Mushroom Bisque- this nourishing clean eating soup recipe made with onions, carrots, leeks, mushrooms,olive oil,and coconut milk is vegetarian, vegan, dairy free, gluten free, and Whole30 compliant! AND super delicious!|thekitcheneer.com

Guys, I really didnt get the whole mushroom thing until a few years ago when I tried it at a local restaurant. It was creamy, savory, and actually had a meat-like quality to it. And when it’s added to a soup, it turns it into this wonderful velvety concoction that is amazing until the last sluuuurrrrrppppp.

Forest Mushroom Bisque- this nourishing clean eating soup recipe made with onions, carrots, leeks, mushrooms,olive oil,and coconut milk is vegetarian, vegan, dairy free, gluten free, and Whole30 compliant! AND super delicious!|thekitcheneer.com

Pour in some vegetable stock, season with salt and pepper, and top it with some coconut milk. SO GOOD.

All of these items are usually in my fridge, so it was done in 30 minutes!

To make this a meal, I love serving this with some roasted chicken!

Forest Mushroom Bisque- this nourishing clean eating soup recipe made with onions, carrots, leeks, mushrooms,olive oil,and coconut milk is vegetarian, vegan, dairy free, gluten free, and Whole30 compliant! AND super delicious!|thekitcheneer.com

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Steps

1
Done

In a dutch oven or heavy bottomed sauce pan, heat oil on medium high heat

2
Done

Add carrot, onion, leeks, and celery and saute until softened (about 5-7 minutes)

3
Done

Add garlic and mushrooms, saute for an additional 3 minutes

4
Done

Pour vegetable stock into pot with seasonings and coconut milk

5
Done

Partially cover with lid, lower heat to low and allow to simmer for 15-20 minutes

6
Done

With an Immersion blender blend soup until smooth or pour into regular blender in batched until smooth. Enjoy!

Amanda

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6 Comments Hide Comments

Delicious. I used a medley of mushrooms, reduced fat coconut milk, my beef broth(whole30), and some mushroom powder. NEVER would know there is coconut milk in this recipe!

Hi JoAnn! No. it’s unsweetened and pretty flavorless. It’s use is to add a creaminess to the soup. But feel free to use any kind of milk or half and half here as a substitute! ☺️

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