Paleo Cream of Chicken Mushroom Soup


I’ve been eating paleo, more or less, for about six years but recently decided to get more hardcore to fight some health problems. I got this recipe from but modified it to use what I had on hand. The author called for butter or olive oil so I used olive oil because we know how much cavemen loved their olives.

2 tablespoons salted butter or olive oil

3/4 lb Crimini mushrooms

6 green onions

2 cloves garlic

1/2 cup cooked chicken

1/4 cup Pinot noir

2 cups paleo chicken stock (I make my own)

2 cups filtered water

1/2 teaspoons sea salt (NOT 2 teaspoons as I posted originally. My regrets for the typo)

1/2 teaspoon course ground black pepper

1/2 teaspoon French thyme

1/2 cup canned coconut milk (T-Joe’s had only low fat)

Chop and sauté the mushrooms, onions, chicken and garlic over medium heat for 10 minutes, until the liquid has mostly evaporated.
Pour in the cooking wine, then bring to a boil and wait until it has reduced by half, about 5 minutes.
Pour in the stock, salt, pepper, and thyme. Simmer for 5 minutes then add the coconut milk.
Blend with mixer to desired consistency.
Garnish with truffle oil and thyme.

This turned out very tasty (Ina Garten: ‘Perfect!’) and not inferior to conventional soup made with dairy. I loved the creaminess provided by the soup stock and the coconut oil and the pretty green flecks from the onion. When I try it again I’ll use less salt though.
I leave you with a haiku.

From the bare headlands
The slow hirsute tide recedes-
Cut it Caesar style.

One thought on “Paleo Cream of Chicken Mushroom Soup

  1. You moron, I followed this recipe and it was salty as the dead sea!
    Signed, todgermanica

    Sorry for my error. Was it inedible?

    Nah, I just microwaved a couple spuds and blended them in; then I thinned it out with more chicken stock and water. I forgive you.

    Thanks, you are a prince.

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