There is nothing more nourishing and revitalizing than a warm, creamy soup! As I embark on a journey to heal my gut, I recently discovered the power of the AIP Protocol Diet (Autoimmune Paleo) and how it can gently support our bodies.
AIP is a healing approach designed to reduce inflammation and support the immune system by eliminating common gut irritants like grains, gluten, sugar, dairy, nightshades, and processed foods. By focusing on nutrient-dense, whole foods, it gives your gut the space to calm down and repair itself naturally.
This creamy mushroom soup recipe is my go-to comfort food — packed with wholesome ingredients, totally dairy-free, and crafted to soothe and nourish from the inside out. If you’re looking for a healing bowl of goodness that feels like a hug in a mug, this soup is for you.
AIP, GF, DF
Creamy Shiitake Mushroom Nourishing Soup
Ingredients:
- 2 tbsp olive oil
- 1 white onion, diced
- 4 garlic cloves, minced
- 4 rainbow carrot bunches, scrubbed and diced (reserve a few thin slices for
- garnish if desired)
- 4 celery stalks, chopped
- 1 pint (5oz) shiitake mushrooms, sliced (You can use any type or mix and match)
- ½ zucchini, diced
- 1 tbsp balsamic vinegar
- 2 cups chicken broth
- 2 cups water
- 1 ½-2 tsp Italian seasoning
- Sea salt to taste (start with 1 tsp)
- Optional: cream or milk (½ cup) or coconut milk for dairy-free alternative for extra creaminess
- Optional garnish: sautéed mushroom slices, fresh herbs, cracked pepper, turkey meatballs
Instructions:
1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
2. Add Vegetables: Stir in the rainbow carrots, celery, zucchini, and sliced shiitake mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the mushrooms release their moisture. You can also sauté mushrooms in separate pan to brown them and highlight their flavors, then mix all together.
3. Deglaze: Add the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom.
4. Simmer: Add chicken broth, water, Italian seasoning, and sea salt. Bring to a boil, then reduce heat to low and simmer for 25–30 minutes, until the vegetables are very tender.
5. Blend for Creaminess: Use an immersion blender to puree the soup to your desired consistency—smooth or slightly chunky. Alternatively, carefully transfer to a blender in batches (let it cool a bit first for safety).
6. Optional Cream Finish: For extra richness, stir in ½ cup cream or milk (or coconut milk for dairy-free) and gently reheat without boiling.
7. Taste & Adjust: Taste and adjust seasoning—add more salt or a splash more balsamic for brightness if needed.
8. Serve: Serve into bowls and garnish with reserved carrot slices, sautéed mushroom caps, turkey meatballs, a drizzle of olive oil, or cracked pepper.
Tips:
- Add some protein for a complete meal- Turkey or beef meatballs go great with
- these flavors!
- For extra umami, add a splash of soy sauce or a pinch of nutritional yeast.
- Store in the fridge for up to 4 days—it tastes even better the next day!
