Dietician Hub Login

Mushroom Soup

Share on print
Share on email
Share on facebook
Share on twitter
Prep time: 40min
Cook time: 40min

Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.


6 servings

Serving size

1 serving


3 tablespoons coconut oil

½ teaspoon fresh ground black pepper

3 medium (85g) shallots, finely diced

2 stalks (80g) celery, chopped

1 clove garlic, finely diced

12-ounces button or cremini mushrooms, sliced

5 tablespoons flour

4 cups low sodium vegetable stock, divided

3 sprigs fresh thyme

2 bay leaves

½ cup non-dairy (coconut) yogurt or regular yogurt

Special Equipment:

Electric stand blender or immersion blender.


  1. Heat coconut oil in a large pot or Dutch oven.
  2. Add ground pepper, shallots and celery and sauté over medium-high heat.
  3. Stir constantly and cook until golden and fragrant, for 2 minutes.
  4. Reduce heat to medium. Add garlic and sauté, for 2 more minutes.
  5. Add the sliced mushrooms. Sauté for 10 minutes, stirring occasionally and allow mushrooms to release all their liquid.
  6. Sprinkle the flour over the sautéed ingredients. Stir and toast over medium heat for 1-2 minutes.
  7. Add one cup of hot stock, thyme sprigs and bay leaves. Stir and add the second cup of stock. Stir to combine thoroughly.
  8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the soup has thickened.
  9. Remove thyme sprigs and bay leaves.
  10. Transfer liquid to a blender or use an immersion blender in the pot.
  11. Puree until mixture is as smooth as it will get.
  12. Return soup to the pot if using a blender. Add the yogurt and blend well.
  13. Heat to a simmer and cook for 4 more minutes.
  14. Serve with herb or mushroom slice garnish.

Cooking Tip

Try putting the thyme springs into a tea infuser and drop it into the soup to cook. This way, it is easier from the hot soup when you are ready to serve.

FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: 1 serving




8 g

Saturated Fat

6 g

Trans Fat

0 g


0 mg


13 g


4 g


2 g


3 g


109 mg


56 mg


71 mg


299 mg