Cream of Mushroom Soup



Serving size

about 1 1/2 cups
75 Minutes

This recipe can be multiplied or divided by 2 and makes good leftovers.

Cream of Mushroom Soup


2 tsp. Olive oil
1 medium White onions (diced)
1/2 ounce Mushrooms, shiitake, dried (or other dried wild mushrooms, blended into powder)
2 lb Crimini mushrooms (sliced)
3 Tbsp. All purpose flour or garbanzo flour
2 cups No salt added vegetable stock
1 bottle 8 fluid ounces Water
1/8 tsp., ground Dried tarragon
1/4 tsp. Salt
1 to taste Black pepper
1 ounce Semisoft goat cheese


Place the olive oil in a medium skillet over medium high heat.

Add the diced onions and cook for 5 minutes. Stir frequently.

Add the sliced mushrooms and cook until the mushrooms are well browned (about 20 minutes). Stir frequently.

Add the mushroom powder and cook for about two minutes. Stir frequently.

Sprinkle the flour over the mushrooms and fold together gently to incorporate the flour and keep it from forming clumps.

Slowly add the vegetable stock and water while stirring.

Add the tarragon and salt and stir gently as the soup thickens.

Reduce the heat to medium low and simmer for 5 minutes. Stir frequently.

Remove from the heat and let the soup cool for about 10 minutes.

Place in a blender with the black pepper and goat cheese and puree until smooth.

Reheat and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour in this dish.


This is a low sodium recipe.

Recipe Notes

Cream of Mushroom soup is so comforting. It is savory, a bit sweet, warm, and fulfilling: perfect for a cool winter’s night. The goat cheese enriches this soup and the tarragon gives it a lovely herbaceous hint.

Cream soups don’t have to rely on cream or even milk. The combination of pureed onions and mushrooms with the flour-thickened sauce and mushroom powder creates a silky smooth soup. The goat cheese adds to that and makes this soup super-rich and super-creamy.

Those who are lactose-intolerant may find that they can tolerate this soup: goat cheese is often better tolerated than cheese from cow’s milk and this recipe contains no products from cows.

"Good manners: The noise you don't make when you're eating soup."

Bennett Cerf, Publisher