• 1-2 tablespoons ghee
  • 3 garlic cloves, minced
  • 1 medium white or yellow onion, chopped
  • 10oz Crimini mushrooms, sliced
  • 10oz white mushrooms, sliced
  • 3-5oz shiitake mushrooms, sliced
  • 4-6 cup’s bone broth (I use Bonafide Provisions.  More broth makes it less thick)
  • 1 teaspoon fresh or dried thyme
  • Sea salt and pepper to taste


  • In a soup pan on medium heat, melt ghee and add garlic, onion and all mushrooms and stir occasionally until all contents are soft.  
  • Add bone broth and heat until cooked through (approx. 10 minutes).  
  • Using a hand or regular blender, blend soup until smooth.  
  • Add thyme, sea salt and pepper.


  • Can add ½ cup coconut milk to make it creamier.
  • Can garnish with sautéed mushrooms and/or Italian parsley.

Serves 4-6

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