Swoon-Worthy Paleo Cream of Mushroom Soup Recipe with Sage

This delicious mushroom soup is creamy without dairy. Use common mushrooms available in many supermarkets or change it up with more gourmet mushrooms.  Suitable for GAPS, Paleo, Keto, Dairy-Free, and more!

Course Soup
Cuisine dairy free, GAPS, Gluten Free, Paleo
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 190 kcal
Author Cara Comini


  • 2 tablespoons ghee or avocado oil
  • 1 yellow onion diced
  • 2-3 cups fresh mushrooms or 1 to 1-1/2 cups dried a combination of portabella, white button, shiitake, oyster, or other mushrooms that are available to you
  • 4 cups chicken stock make here (buy here)
  • 2 cups filtered water
  • 1 tablespoon fresh sage very thinly sliced, or 1/2 teaspoon dried/ground sage
  • 1 bay leaf
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 cup full fat coconut milk buy here plus a bit more to garnish if desired.


  1. If using dried mushrooms, start by softening them. Soften dried mushrooms by covering with hot water for 5-10 minutes. Drain after softening and before adding to the onions.
  2. In the bottom of a stock pot, melt ghee or coconut oil over medium heat and add onion.
  3. Saute onions in oil.
  4. Slice mushrooms and add to the onions after about 10 minutes. Continue cooking both onions and mushrooms until soft, another 10 minutes.
  5. Add chicken stock, water, sage, bay leaf, sea salt, and pepper, keeping on medium heat.
  6. Once the soup is simmering, lower heat to medium-low (or low on the Instant Pot Saute Function) and cook an additional 20 minutes.
  7. Remove bay leaf.
  8. Puree as desired with an immersion blender, or in batches in a regular blender. Pureed until smooth will yield a soup most like the canned cream-of-mushroom.
  9. Stir in coconut milk, and cook an additional 5 minutes, or until hot. Add salt and pepper to taste if needed.
  10. Serve, top with additional coconut milk and a few slices of sage leaves for garnish. Enjoy!

Recipe Notes

1. If you eat dairy, you can use heavy cream in place of the coconut milk. Both are delicious!
2. To use this in place of cream-of-mushroom soup in a recipe, omit water and puree well.

Nutrition Facts
Swoon-Worthy Paleo Cream of Mushroom Soup Recipe with Sage
Amount Per Serving (1 bowl)
Calories 190 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g50%
Cholesterol 17mg6%
Sodium 628mg26%
Potassium 381mg11%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 2.1mg3%
Calcium 24mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.