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.
- 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
- Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven.
- Add ground pepper, shallots, and celery. 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 to the mushroom soup. Stir to combine thoroughly.
- Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom soup has thickened.
- Remove thyme sprigs and bay leaves.
- Transfer liquid to a blender or use an immersion blender in the pot.
- Puree until the mixture is as smooth as it will get.
- Return the mushroom 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 the kidney friendly mushroom soup with herb or mushroom slice garnish.
|Dietary Fiber||2 g|
|Total Fat||8 g|
Source of Mushroom Soup: American Kidney Fund, Inc. (Kidney Kitchen)