Mushroom Cheeseburger Soup {AIP, Paleo, Whole30} – updated March 2017

How was your Thanksgiving? Did you cook full AIP, or just pick at what you could from a standard table. I had 9 people at my house for a fully AIP dinner last weekend and then yesterday was at a friend’s house for a Thanksgiving potluck with 77 people. There were a few things I could eat, but it was about the people more than the food.

I know this is TURKEY WEEK, but sometimes after holidays I want something a little different as a break. The Thanksgiving leftovers are in the freezer and sometime next week I’ll have another feast.


Since soup is my favorite, it only makes sense to make soup…and not turkey soup. It’s time for mushroom cheeseburger soup.

This soup reminds me of a burger that I used to get at a famous fast food chain with grilled mushrooms and cheese. It’s creamy (without having any cream), cheesy (without having any cheese) and full of burger and mushroom flavors. It’s a great one pot meal deal and would fill up even your hungriest family members. Plus, it doesn’t take long to cook, so it would be great on a busy weeknight and leftovers are great too!

 
{UPDATED NOTE: This recipe was originally posted in November, but it’s a perfect warm and comforting soup to see you through the whole winter. It kind of reminds me of chili and it’s totally fiance´ approved. If you’ve got hungry men or boys in your home, this is the soup to make. HINT…double or triple the ingredients and freeze some for later. Trust me, you’re going to want it.} 
 
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Mushroom Cheeseburger Soup
Time: 40-45 minutes
Serves: 4-5

Ingredients:
2 TBS coconut oil
1 pound grass fed ground beef
1 small to medium white onion – finely diced
2 cloves garlic – finely diced
1 container baby portobellos (or other brown mushrooms) – about 2 cups – sliced thin or chopped into small pieces
1 large bag frozen cauliflower  – 750 grams (24 ounces) – -fresh works too
2 carrots – cut into small pieces
2 cups broth
4 + cups water

1 TBS dried thyme
1 TBS dried sage
1 tsp turmeric 
2 tsp salt
1 TBS gelatin
1/2 TBS balsamic vinegar
1 TBS nutritional yeast

Method:
– place frozen cauliflower and chopped carrots in a large stock pot. Add broth and enough water to cover the veggies and bring to a boil.
– add thyme, sage, turmeric & salt and allow to simmer until veggies are fork tender or softer (20 minutes)
– meanwhile, heat coconut oil in a large skillet and cook beef, onions, garlic  until beef is brown & cooked through
– add mushrooms and cook for an additional 5-6 minutes
– once veggies are tender, add gelatin, balsamic & nutritional yeast and blend with an immersion blender (or carefully transfer to a blender) and blender until smooth
– add the beef & mushroom mixture to the veggies, allow to simmer for 5 minutes for flavors to combine
– season to taste
 
 
 
*** This recipe was shared on Phoenix Helix AIP Round-up & Real Food Friday Round-Up
 
 



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