Cream of Mushroom Soup


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Cream of Mushroom Soup
Prep time
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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.
Recipe type: Soups
Cuisine: Winter
  • 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
  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