Fast Mushroom Soup with Fresh Herbs


GAPS SCD Primal Homemade Mushroom Soup

I often use my slow cooker during the fall and winter- I love fixing dinner in the morning and knowing it will be ready whenever we settle down to eat that evening. But some times I forget, or we decide spur of the moment that soup is called for. This mushroom soup is thrown together with homemade stock that real foodies and GAPSters always have on hand and doesn’t require a long cook time.

We often eat soup out of coffee mugs. We have different colors and my children love choosing the color of their mug, and it’s easier to sip the broth that remains from a mug than from a bowl.  Serving soup in different containers is a great way to vary up the intro diet.  Pureed soup can even be sipped out of a wide straw or lidded coffee up.

I also have been adding a tablespoon of grassfed beef gelatin to our soups this winter, my kids were becoming prone to nose bleeds and this seems to help.

Are mushrooms okay for intro? I’m not quite sure- we included them but if you’re very sensitive you may want to wait until at least the later stages, same with the lemon juice called for in this recipe.

This recipe was in the Grain Free Meal Plan last month, if you get stuck in food ruts, I recommend subscribing! Grain Free Meal Plans have meal suggestions and recipes for 3 meals a day plus snacks, 7 days a week!

Quick Mushroom Soup


4 tablespoons butter, ghee, or tallow
2 medium onions, chopped (grow this in your garden! See gardening resources here)
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed (grow this in your garden! See gardening resources here)
1 tablespoon paprika (find yummy smoked paprika here)
1 tablespoon fish sauce (optional)
2 cups broth
1 teaspoon salt (find healthy sea salt here)
ground black pepper to taste
juice of 2 lemons
1/4 cup chopped fresh parsley (grow this in your garden! See gardening resources here)
1/2 cup yogurt (optional)


Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, fish sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

Lastly, stir in the salt, ground black pepper, lemon juice, parsley and yogurt. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

 Disclosure: I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.   Visit them on Facebook and share about your garden!

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  1. Cindy says

    Could you talk a bit about what you are doing for your kids’ nosebleeds? I’ve had three today and one almost everyday for the past couple of weeks. I feel like, at this point, everything is inflamed but I keep wondering what I can do to strengthen the blood vessel walls. They are so demoralizing! Also, this mushroom soup thing looks yummy!

    • Cara says

      I’m just trying to get a teaspoon or so of the gelatin I linked above into them a day. It seems to have been working, but there could be other factors as well- heat, humidity, etc.

  2. says

    Looks like a great recipe for an easy soup, Cara! Thank you for posting! I love the idea of adding gelatin for nose bleeds, I hadn’t heard of this! My 4 year old daughter gets nose bleeds in the middle of the night. We’d heard of putting vaseline inside the nose, but that didn’t sound good to us (petroleum!), so we have been using coconut oil instead. It’s been helping her so far, but I’m curious about adding gelatin to our soups, too! Thank you! :)

  3. says

    This looks delicious! I’m not on the GAPS diet but I’ve been working towards gluten- and grain-free. Your site has been tremendously helpful and informative. Thanks!

  4. says

    Wow, I made this soup last night and I was really surprised at how tasty this was! The flavors were very complex compared to the standard soups I usually make and I was wary of using so much dill, paprika, lemon, etc. However, I added them and it was awesome! I did also add chopped broccoli (not sure if GAPS-compliant) and extra broth; also didn’t have fish sauce or parsley but it was still great. The whole family enjoyed it. Thanks for helping me cook outside my usual box!

  5. Emily says

    I made this soup today for lunch and it is delicious! I enjoy the tartness of it. I substituted toasted sesame oil instead of fish sauce as mine smelled rancid. It added a nice flavor to it I think.


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