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4.5 from 6 votes

Cream of Mushroom Soup

Prep Time15 mins
Total Time15 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30


  • 1/3 cup dried porcini
  • 2 cups cauliflower florets
  • 2 cups almond milk
  • 2 tbsp butter or ghee
  • 2 cloves garlic crushed
  • 1 onion finely chopped
  • 300 grams Button mushrooms diced
  • 1 tsp thyme
  • salt and pepper
  • 3 cups vegetable stock


  • Soak the dried porcini in 1 cup boiling water for 20 minutes. Reserve the soaking water and roughly chop the porcini mushrooms. 
  • Place the cauliflower florets in a large pot on medium heat with 1 cup of almond milk and the reserved porcini water. Cover and allow to steam for approximately 10 minutes until the florets are very tender. Transfer everything to a blender, add in 1 cup almond milk and blend until completely smooth.  Set aside. 
  • Add the coconut oil or butter to the pot and then sauté the garlic and onion for 3 to 4 minutes. Add in the chopped mushrooms, thyme and salt and pepper and cook for 10 minutes until the mushrooms have softened. 
  • Add the cauliflower puree, vegetable stock and chopped porcini to the pot, cover and let simmer for 20 minutes. 
  • Using an immersion blender, blend the soup for a few seconds, or longer depending on how chunky you like your soup. Serve topped with fresh thyme.