Cream of Mushroom Soup

2 Boxes of Shitake mushrooms or 16oz

2 Boxes of button mushrooms or baby Portobello

4 Whole Portobello Mushrooms

1oz dried Porcini Mushrooms

1 Cup of Madera Wine

1 Large Onion

1 Leek

1 Quart of vegetable stock (2 cubes or 2 tbsp. of vegetable bouillon)

2 tbsp. of sautéing oil (you can use coconut oil, vegetable oil, grape seed oil or my favorite Perilla seed oil) these oils can all withstand high heat.

1 cup coconut cream



1 heap tbsp. Fresh finely chopped garlic

¼ tsp. cayenne pepper, (this is optional only if you like a little spice to your soup)

½ tsp. dried or fresh thyme

¼ tsp. ground black pepper

Can be made in an instant pot or a regular cooking pot on your cook top.


NOTE: For ease I am going to describe making this soup using an Instant Pot, as this is what I now love to use to make my soups. You can also use a large pot and make it on your cook top.

  1. Start by preparing your ingredients; chop the onions, garlic and leek. I like using my food processor to lightly chop but you can also do it by hand.
  2. Chop your thyme if using fresh
  3. Place your Porcini mushrooms in a bowl and add some boiling water to soften them. Let them soak for a few minutes.
  4. Chop up the portabellas into cubes, and then slice your shitakes and baby mushroom if they are not already sliced.
  5. Place your oil in your Instant Pot and turn on the sauté mode.
  6. Now add your chopped onions, garlic and leek, sauté them for a couple of minutes, stirring occasionally. Once they have cooked down a little, add in the Madera wine, porcini mushrooms, portabellas, shitakes and Baby mushrooms, thyme and black pepper.   Stir all together and sauté for another couple of minutes.
  7. Turn off your sauté mode by pressing cancel.
  8. Add your vegetable stock; enough to just cover all your vegetables in the Instant Pot.
  9. Place the lid on the Instant Pot. Press the soup/broth button and set the timer for 10 minutes.
  10. Once it has finished, you can either allow the pressure to naturally release which takes about 15 to 20 minutes s or you can quick release the pressure. (On a side note I have noticed that the lid will not open until the pressure has fully released either way you do it.  Once the little red valve has risen it is safe to open the lid)
  11. Now add your coconut cream and stir into your soup.
  12. Using an immersion blender gently blend your soup. You can make it creamy or leave a little texture. With this particular soup I like a little texture.
  13. If you do not have an immersion blender you can place your soup in a regular blender or a Vitamix until you get your desired consistency.
  14. There are a couple of options now. You can ladle your yummy soup into beautiful bowls and garnish with some fresh thyme and eat straight away or place it in the fridge once cooled for another day or place in the freezer for when ever your hearts desires.