Creamy Non-Dairy Turkey Mushroom Soup

Non-Dairy Creamy Turkey Mushroom Soup


  • 4 oz shitake mushroom - chopped
  • 4 oz baby bella mushrooms - chopped (or 8oz total of your favorite mushroom type)
  • 1 large sweet onion - chopped
  • 1 clove garlic - minced
  • 1/4 cup coconut oil
  • 2-3 cups chicken or turkey broth
  • 1 cup cooked turkey or chicken meat
  • 1 can coconut milk (or 1/2 can coconut milk and 1/2 cup mayo*)
  • 1 Tbsp raw apple cider vinegar
  • 2 tsp - 1 Tbsp ground black pepper (start with 2 tsp and go up from there)
  • 1 Tbsp hot sauce
  • 2 tsp cayenne pepper powder (or red pepper flakes)
  • 2 Tbsp coconut oil
  • 2 tsp Xantham gum
  • Sea salt to taste
  • Optional: chopped chives or green onions for garnish


In a small cup, dissolve xantham gum and 2 Tbsp of melted coconut oil. Set aside. Caramelize onions over medium heat in 1/4 cup coconut oil. Add mushrooms to caramelized onions and cook until mushrooms are soft. Add garlic, being careful not to overcook garlic or it will get bitter. After stirring in garlic, add xantham gum mix and stir, then immediately add 2 cups of broth. Allow mixture to simmer a bit, stirring as it thickens. Add remaining ingredients and check thickness when all items are incorporated. If mixture is too thick, add a little more broth. Add salt to taste. Sprinkle with chives or green onions and serve.


  • Coconut milk flavor varies from brand to brand. If the type you are using has a strong coconut flavor or is a bit on the sweet side, use the half coconut milk, half mayo version.
  • If you don't have a problem with dairy, you can directly sub butter for the coconut oil and cream for the coconut milk. 
  • If you don't have xantham gum, tempered egg yolks can also be used to thicken the soup.