Cream of Mushroom Soup

 

5 from 1 reviews
Cream of Mushroom Soup
 
Prep time
Cook time
Total time
 
Consider using this much healthier version of cream of mushroom soup for your holiday casseroles instead of the scary stuff that comes in a can.
Author:
Recipe type: Soups
Cuisine: Winter
Ingredients
  • 4 tablespoons unsalted organic butter
  • ½ lb organic button or crimini mushrooms
  • 2 cups chicken stock (homemade is best)
  • 2 tablespoons arrowroot
  • ½ cup organic, whole milk yogurt
  • Dash of organic tamari sauce
  • ½ teaspoon of pink Himalayan sea salt or to taste
  • Fresh cracked pepper to taste
Instructions
  1. Pulse mushrooms in a food processor until finely chopped. In a medium sized saucepan melt butter over medium heat, add mushrooms and salt and cook until soft. Whisk arrowroot into stock and combine with mushrooms. Cover and bring to a boil. Once boiling, reduce heat to medium, remove cover and cook stirring occasionally for 5-10 minutes or until the consistency looks a lot like melted gelatin. Remove from heat and whisk in yogurt, tamari, salt and pepper to taste.
  2. Use immediately, or store in the refrigerator for up to a week. Yields 3½ cups