I adore mushrooms. I try and make them in every single way possible, which includes creating my own recipes (don’t worry, I only share the ones that work). I created this soup recipe and I think it came out great! Let me know if you try it, and how you modify it if at all 🙂 Enjoy!

Servings: 5
Prep Time: 6 Minutes
Cook Time: 45 Minutes


  • Ground Dill
  • 1 White onion Sliced
  • 1 Can Coconut Milk You can use light, I like this one creamier so I used regular
  • 4 Drizzles Green olives with pimentos
  • 3 Cloves garlic Chopped
  • 2 Tbsp Ground flax *This is optional! It makes a little bit creamier
  • 5 Dashes Ground Pepper
  • 3 Dashes Cumin
  • 3 Dashes Ground Ginger
  • 3 Dashes Ground Pepper
  • 3 Cups Mushrooms Washed and chopped
  • 1 Cup Pecans Chopped


In a big soup pot, bring olive oil to medium heat. After hot, add onions and garlic and sautee for 4 minutes. Then add mushrooms.

Cooking mushrooms

Stir and cover all ingredients with olive oil. Cook for about 7-8 minutes until mushrooms are soft.

Add coconut milk, butter (if using) and all spices.

Stir all ingredients continually for about 7 minutes. After 7 minutes, add the pecans.


Reduce to simmer or low heat and let cook for 20 minutes.

Mushroom soup