Chrissy Teigen’s Mushroom Soup Recipe Via “Cravings” Cookbook

Okay, it doesn’t look pretty, but it’s just what we needed today — just one day after the biggest snow day this winter so far. We also had a side of tuna for lunch for much-needed protein.

NOTE: Since we are still on the Whole 30 challenge, we substituted butter with coconut oil.

Don’t be intimidated by ALL THE MUSHROOMS. They’ll shrink, says Chrissy Teigen. She’s right!

BONUS TIP: Use a food processor for all the “fine” chopping you have to do to cut on the prep time. I used the Ninja Chopper myself for the onions, garlic and mushrooms. 


  • 3 pounds of mixed mushrooms, finely chopped (I did portabella, baby portabella and a mixed bag on sale)
  • 1 large onion, finely chopped
  • 6 cloves of garlic, minced 
  • 4 tbsp. of butter 
  • 2 tsp. of thyme, chopped 
  • 2 cups of chicken broth 
  • Salt and pepper to taste 


Step 1: Melt butter in a large pot. Add onions, cook for 5-8 minutes until translucent. Add garlic, cook for 1 minute.

Step 2: Add mushrooms, thyme and chicken broth to pot. Add salt and pepper. Bring to a boil, then simmer for 15 minutes until liquid reduces by half and thickens.

Step 3: Transfer half of what is in the pot to a blender and purée. 

Step 4: Return to pot and summer for 10 more minutes. 

It turned out yummy, especially when we were generous with the salt and pepper. Chrissy adds more butter to hers when serving, but we are trying to eat clean for 20-something more days.



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