AIP Friendly Creamy Mushroom Soup with Coconut Milk
Rich, earthy, and deeply satisfying, this velvety mushroom soup is the kind of bowl that feels indulgent without straying from the strict boundaries of the autoimmune protocol. A full pound of cremini mushrooms plus shiitakes are cooked down until deeply browned, building a savory depth that makes every spoonful feel like serious comfort food. Full-fat coconut milk steps in where heavy cream would normally go, giving the soup its lush, silky body without any dairy in sight. Arrowroot starch thickens everything naturally, so there's no need for grain-based flour or any of the usual thickeners that tend to sneak problematic ingredients into otherwise clean recipes. Turmeric and ginger add warmth and a subtle golden hue, while fresh thyme keeps the flavor grounded and herbaceous. A splash of apple cider vinegar at the end brightens the whole pot and balances the richness of the coconut milk beautifully. This recipe makes four generous servings and comes together in one pot, which means less cleanup and more time actually enjoying dinner.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, thinly sliced
- 4 oz shiitake mushrooms, stems removed, thinly sliced
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp arrowroot starch
- 3 tbsp cold water
- 1 tbsp apple cider vinegar
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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