Paleo Crema de Hongos
Indulge in the velvety richness of Paleo Crema de Hongos, a wholesome and dairy-free twist on the classic mushroom soup. This nourishing recipe combines the earthiness of cremini mushrooms with the aromatic blend of sautéed onions, garlic, and thyme, simmered in robust bone broth for depth of flavor. Creamy coconut milk adds a luscious texture, while a splash of fresh lemon juice elevates the flavors with a subtle tang. Perfect for warming up on a chilly day, this gluten-free and paleo-friendly soup is easy to prepare in just 45 minutes and is a delightful choice for a light yet satisfying meal. Garnish with fresh parsley for a vibrant, herbaceous finish. Whether you’re embracing a paleo lifestyle or simply looking for a comforting, healthy soup, this Paleo Crema de Hongos is sure to become a new favorite! Keywords: Paleo Crema de Hongos, dairy-free mushroom soup, creamy paleo soup, gluten-free mushroom soup, paleo recipes, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 500 grams, sliced cremini mushrooms
- 1 teaspoon, fresh or 1/2 teaspoon dried thyme leaves
- 1 teaspoon sea salt
- 0.5 teaspoon, freshly ground black pepper
- 4 cups bone broth
- 1 cup, full-fat coconut milk
- 1 tablespoon, freshly squeezed lemon juice
- 2 tablespoons, chopped for garnish fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 2 minutes until fragrant.
Add the sliced mushrooms to the pot and sauté for 8-10 minutes, allowing them to release their juices and become tender.
Sprinkle in the thyme, sea salt, and black pepper, stirring to combine the flavors well.
Pour the bone broth into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a countertop blender, ensuring not to overfill and to vent the lid to avoid pressure buildup.
Stir in the coconut milk and lemon juice, and let the soup simmer for another 5 minutes.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls, garnishing with freshly chopped parsley before serving.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
