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Cream of Mushroom Soup Recipe for GAPS and Paleo Diets

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 2 cups
Author: Jaclyn Harwell


  • 2 cups - Chicken Stock
  • 2 cups - chopped cauliflower florets
  • 1 cup - diced fresh mushrooms
  • 1 clove - Garlic
  • 1/2 tsp - salt
  • 1/4 tsp - ground black pepper


  • Simmer chicken stock and cauliflower florets in a large saucepan over medium heat about ten minutes, until cauliflower is tender.
  • Allow the stock to cool down a bit before pouring the stock and cauliflower into a blender. Add garlic, salt, and pepper, and blend on high until smooth.
  • Transfer back to the saucepan and add the mushrooms. Simmer for half an hour before removing from heat to cool.
  • Store in an airtight container in the refrigerator.