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

Ingredients

Serves 6

• 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

Preparation

1. Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven.
2. Add ground pepper, shallots, and celery. 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 to the mushroom soup. Stir to combine thoroughly.
8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom 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 the mixture is as smooth as it will get.
12. Return the mushroom 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 the kidney friendly mushroom soup with herb or mushroom slice garnish.

Nutrition Facts

per serving

Calories	127
Carbohydrates	13 g
Protein	3 g
Dietary Fiber	2 g
Total Fat	8 g
Sodium	109 mg
Potassium	299 mg
Phosphorus	71 mg
Calcium	56 mg

Source of Mushroom Soup: American Kidney Fund, Inc. (Kidney Kitchen)