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+ servings

Simple Mushroom Soup Recipe

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 - 8 servings


  • 1 tablespoon olive oil
  • 1 yellow onion peeled and chopped finely
  • 1 pound mushrooms cleaned and cut into slices
  • 6 cloves garlic minced
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • white pepper to taste
  • 1 tablespoon fresh parsley minced
  • 1 quart chicken stock
  • 14 oz coconut milk 13 to 14 ounces coconut milk


  • Heat a medium to large soup pot over medium heat. When hot, add oil and let it heat up but don't let it smoke.
  • Add onion and saute for 2 -3 minutes. Add garlic and continue cooking for 1 - 2 minutes until it starts to brown and becomes fragrant.
  • Add the mushrooms plus the nutmeg and cook for 4 - 5 minutes until they release their liquids and soften.
  • Add the salt and then the stock, bring to a boil, reduce the heat and simmer for 30 minutes. The mushrooms should now be soft.
  • Add the coconut milk and cook for an additional 5 - 10 minutes.
  • Using an immersion blender, puree the mushrooms and the rest of the ingredients in the pot.
    Use a blender or food processor if you don't have an immersion blender. Using an immersion blender makes the job a little easier and less cleanup.
  • Taste, adjust seasoning with white pepper and salt to taste.