Paleo Cream of Wild Mushroom Soup, A Thanksgiving Soup © 2013 . All rights reserved.

Paleo Cream of Wild Mushroom Soup, A Thanksgiving Soup

This recipe for Paleo Cream of Wild Mushroom Soup is perfect for a cold evening, or as a base for all of your Thanksgiving casseroles! As usual when cooking with arrowroot powder, you’ll want to stir and watch it until the desired consistency is reached, but other than that, nothing too complicated here! You can also sub out the shallots with yellow onions if you don’t have any – just don’t use white or red, or it will significantly change the flavor.

Now onto the good stuff…we got engaged on Saturday (November 23, 2013)! We had this wonderful evening at a book signing at Barnes and Noble, then went out to dinner with our friends Ronnie and Roger, then in the morning, we took Lady (our new pet chameleon) out for a spin on the trees in the front yard. The weather was beautiful and we were just having a great morning. He ended up proposing to me while we were getting dressed, just couldn’t wait I guess. It was very sweet, I didn’t know if he was serious with me or not! What a wonderful surprise just before going home to my family! AND just before my favorite holiday! More to come on that…now back to the recipes!

Recipe: Paleo Cream of Wild Mushroom Soup


  • 4 cups chopped Wild Mushrooms*
  • 4 Garlic cloves
  • 4 Shallots
  • 2 strips Bacon
  • 2 cups Turkey Broth**
  • 2 cups Coconut Milk
  • 1 tsp Walnut Oil
  • 2 tsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • ½ tsp Black Pepper
  • ½ tsp Nutmeg
  • 3 Tbsp Arrowroot Powder


*We like to use a blend of Baby Bella, Shiitake, and Oyster Mushrooms, but if you want good old-fashioned cream of mushroom soup, then you can use White Button and it will still be great

**Same story for the turkey stock. You can use chicken stock if that’s what you have. I like to make ours by adding some leftover turkey (skin, bones, anything you have), carrots, celery, sea salt and water. Boil it until you get the desired flavor, should take about 20 minutes.

  1. Chop the mushrooms. Set aside for later.
  2. Mince the garlic and dice the shallots and bacon. Heat the olive and walnut oil over medium heat (~5). Once the oil is hot, add the garlic, shallots, and bacon. Cook, stirring, until the shallots begin to brown, but the garlic is not burnt. If the garlic is burnt, start over, it will be bitter.
  3. Next, add the arrowroot. Mix it in and stir it into the onion mixture until you can see any dry powder. Once incorporated, add the coconut milk, turkey broth, and mushrooms. Season with sea salt, black pepper, and nutmeg.
  4. Bring the soup to a boil, stirring the entire time, then immediately turn the heat down to medium (~5). Continue to heat and stir until the desired consistency is reached.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

This recipe can easily be made Vegan, just omit the bacon and swap out the turkey broth for vegetable broth!

Try this in our Paleo Green Bean Casserole along with our Paleo Oven Roasted Turkey!