mushroom soup, keto/gluten/lactose free

Recipe by
Patsy Oburn
The Villages, FL

This is an easy recipe and very versatile. You can add any ingredient that you wish and any garnish. This can be also be used as a sauce in other recipes. You can use an instapot, although I don't know the cooking times, or a crockpot and enjoy the wonderful aroma.

yield 10 serving(s)
prep time 30 Min
cook time 2 Hr
method Slow Cooker Crock Pot

Ingredients For mushroom soup, keto/gluten/lactose free

  • 1 lb
    chicken
  • 2 lb
    mushroom
  • 2 qt
    chicken bone broth
  • 1 can
    coconut cream (not lite)
  • 1 lg
    sweet onion
  • 1 slice
    bacon
  • 1 tsp
    salt
  • 1 tsp
    pepper black
  • 1 tsp
    red pepper flakes

How To Make mushroom soup, keto/gluten/lactose free

  • 1
    Saute the bacon in your soup pot, until hard, then break into small pieces.
  • 2
    Dice the onion and add to the bacon and bacon grease. Add the red pepper flakes. Adjust the amount for your tastes. Saute till caramelized.
  • 3
    Remove the bacon and onions and add the sliced mushrooms and saute till caramelized and brown. This can also be done in the oven on a baking sheet. I like to do each mushroom front and back. Remove the mushrooms. Retain some of the mushrooms for garnish on the top of the soup.
  • 4
    Add the chicken pieces and saute till caramelized. You may need to add a bit of bacon grease or olive oil. You can use uncooked or already cooked chicken.
  • 5
    Add all incredients back to the pot and pour in the bone broth, either one or two quarts, depending on the amount you wish to make. Add the can of coconut cream and stir. Bring to a boil and then simmer for 1 hour or more depending on the richness you want from the mushrooms.
  • 6
    Take half of the mixture and place it into a liquid blender and blend until smooth. Then return to the soup pan. Reheat, garnish with a handful of the mushrooms and anything else you wish. And serve
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