Creamy Bacon Mushroom Soup | Dairy-Free and Paleo

Paleo Creamy Bacon Mushroom Soup

A warming bowl of dairy-free Creamy Bacon Mushroom Soup, perfect for these cold winter days.

Cream of Mushroom Soup is one of my all time favourites! It is so easy to make and convert, in order to suit my diet. Simply use coconut milk and add bacon to give it an added level of flavour. Top it off with a sprinkling of smoked paprika and we have a winner!

Happy Holidays!!

xox,  Danielle

Creamy Bacon Mushroom Soup | Dairy-Free and Paleo

 

Author:

Fresh4Five

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Ingredients

• 1.5 cups chopped leaks
• 2-227g packages of organic sliced cremini mushrooms
• ½lb bacon Chopped
• 2 + ½ cup chicken bone broth
• 1 can Full Fat Coconut Milk
• 2 tbsp. chopped fresh parsley (more for garnish)
• fresh ground black pepper to taste
• smoked paprika for garnish

Instructions

1. In a medium pot brown bacon and set aside.
2. Remove most of the grease from the pot except about 2 tablespoons.
3. Add the Leaks to the pot with bacon grease and cook for about 3 minutes until softened.
4. Add the mushroom and brown with the leaks for about 5 minutes. Add ½ cup of broth as needed to prevent sticking to the pot and scrap the bottom to make sure you get all of that bacon flavour off of the bottom.
5. Add your 2 cups chicken broth, can of coconut milk and cooked bacon; stir and simmer for about 15 minutes over medium/low heat.
6. Take approximately ½ of the soup and place it in a blender. Blend until smooth and add it back into your pot.
7. Sprinkle in black pepper and parsley.
8. Serve hot and top each bowl with some smoked paprika.

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