Coconut Cream Mushroom Soup in Da' Crock Pot

READY IN: 8hrs 40mins
Recipe by Chef Mommie

You don't need to have a crock pot to make this, adjust times accordingly for stove-top preparation.

Top Review by ruthnilea

I don't often write reviews but this soup is outstanding. I was looking for a recipe for a friend who is in chemo and radiation treatment who can not have dairy products. I made this up last night in a crock pot and left it cooking on low and this morning had some for breakfast. Yum. I actually roasted the second portion of mushrooms so that they would hold their body--these were just the usual cheaper white mushrooms. I also added some very very fine chopped sirloin steak because my friend is having a hard time getting enough calories and nutrition due to sores in her mouth. Could not use spices like she usually loves... It is good just plain. Add a squeeze of lime juice and it is fabulous--she can't use the citrus but I can on my portions.

Ingredients Nutrition


  1. In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
  2. Drain through a fine sieve, reserving liquid.
  3. Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
  4. In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
  5. Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
  6. In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
  7. Add onions and cook, stirring until softened.
  8. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
  9. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
  10. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  11. Discard bay leaf.

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