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