Kidney Friendly Mushroom Soup - The Kidney Experts

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.
Type: side, soup
Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein
Recipe Yield: 6 servings
Calories: 127
Preparation Time: PT0H40M
Cooking Time: PT0H40M
Total Time: PT1H20M
Recipe Ingredients:
- 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
Recipe Instructions: 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.
Don’t let the cold winter weather get you down, because we’ve got the perfect recipe for a vegetable pot pie that will warm your soul! There are endless possibilities for vegetable pot pie fillings. You can use whatever vegetables you have on hand, and there are no rules about what order to put them in. This dish is packed full of nutritious vegetables, and it’s sure to be a family favorite. So pull out your pots and pans, and get cooking!

Appropriate for: Diabetes, Dialysis, Gluten-Free, Kidney Disease, CKD
Vegetable Pot Pie Crust Ingredients
- 1 ¾ cups unbleached flour
- 1 pinch sea salt
- 10 tablespoons unsalted butter, cut into small pieces
- ¼ cup ice water
Vegetable Pot Pie Filling Ingredients
- 2 tablespoons olive oil
- ½ pound (227 grams) spinach leaves, rinsed, stems removed and chopped
- 2 medium (121 grams) carrots, diced
- 1 stalk (50 grams) celery, diced
- 1 medium (196 grams) yellow squash, diced
- 8 ounces (227 grams) mushrooms, wiped cleaned and thinly sliced
- 4 eggs
- ¾ pound ricotta cheese
- 6 tablespoons dill, chopped
- ¼ cup basil, chopped
- ¼ cup parsley, chopped
- ½ teaspoon nutmeg, ground
- 1 pinch sea salt
- ½ teaspoon black pepper, ground
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup parmesan cheese, grated
- 2 teaspoons water
How to Prepare Vegetable Pot Pie (Crust)
- Preheat oven to 375°F.
- Combine flour and salt in a medium bowl.
- Work the butter into the flour using a pastry cutter, a fork or your fingertips, working until the mixture resembles coarse pea-sized pieces.
- Drizzle in the cold water, one tablespoon at a time. Mix with your hands until a cohesive dough is formed.
- Transfer the dough to a floured work surface. Knead until the dough forms a ball. Cover and refrigerate while preparing the filling.
How to Prepare Vegetable Pot Pie (Filling & Assembly)
- Heat 1 tablespoon of olive oil in a large skillet over low heat.
- Add the spinach and cook, uncovered, until the liquid evaporates, and the spinach is dry, about 10 minutes. Transfer to a bowl.
- Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the carrots, celery, yellow squash and mushrooms, and sauté until the veggies are slightly tender, about 10 minutes.
- Add the veggies to the bowl of cooked spinach and set aside.
- Combine 3 eggs, ricotta, half the dill, the basil, parsley, nutmeg, salt, pepper, lemon juice and zest and parmesan in a large mixing bowl. Mix thoroughly.
- Divide the pie dough in half. Roll out half the pie crust on a lightly floured surface. Drape evenly over the bottom of a deep 2-quart baking dish.
- Spread half the ricotta mixture onto the bottom crust.
- Spread the vegetables evenly over the ricotta mixture and sprinkle with remaining dill. Cover the vegetables with the remaining ricotta mixture.
- Beat the remaining egg with 2 teaspoons of water in a small bowl and brush the edge of the pastry with egg wash.
- Roll out the remaining dough half and drape evenly over the baking dish to cover the filling. Crimp the edges together.
- Cut steam vents in the top of the pasty and brush the entire pie with egg wash.
- Bake for about 1 hour, until golden brown.
- Divide pie into 8 wedges and serve immediately.
Vegetable Pot Pie Nutrition Facts
(makes 8 servings)
Calories | 387 |
Carbohydrates | 29 g |
Protein | 12 g |
Dietary Fiber | 3 g |
Total Fat | 26 g |
Sodium | 145 mg |
Potassium | 560 mg |
Phosphorus | 201 mg |
We love sharing our kidney-healthy recipes with you like this Vegetable Pot Pie recipe! We try to share a new recipe every week. So, if you’re craving a favorite food, but it’s not on your kidney diet, please let us know. We’ll look into it and try to add a kidney-friendly version to our list of upcoming recipe blogs. For more kidney-healthy recipes, visit our blog.
Sourrce: https://kitchen.kidneyfund.org/recipe/vegetable-pot-pie/

About Shree Mulay, MD
Shree Mulay, MD, is a nephrologist and co-owner of The Kidney Experts. He went to medical school at Mahatma Gandhi Mission Medical College and completed his residency at Kingsbrook Jewish Medical Center in Brooklyn, NY. Shree manages patients at several West Tennessee Healthcare Hospital locations and serves at numerous dialysis locations across the region. He also sees patients at four kidney care clinic locations. Funny, caring and always wanting to help, Shree is passionate about his practice and devotes much of his time to his patients.
Kidney-Friendly Recipes from The Kidney Experts
One of the goals we have at The Kidney Experts is to make sure you have the resources you need to help you on your kidney health journey. Questions we are asked all the time include, “What can I eat with kidney disease,” “What foods should I avoid with kidney disease,” and “Where can I find good kidney disease diet recipes?” These are excellent questions. Challenge accepted!
Truth time! Chefs, we are not… so we consistently scour websites known for their kidney-healthy recipes. Our focus is to find kidney-friendly recipes that are healthy, easy to make, satisfying, and that have that mouthwatering taste factor. Each week, we post a new recipe that we can share with you.
Here is a list of our most recent kidney-friendly recipes:
- Chocolate Peanut Energy Bars
- 30-Minute Dinner: Citrus Salmon with Garlic and Cayenne
- Labor Day Picnic Macaroni and Cheese
- Beef and Veggie Bolognese Over Rice Noodles
- Molten Mint Chocolate Brownies
- 50-Minute Dinner: Za’atar Chicken with Garlic Pepper Yogurt Sauce
- Tropical Salad with Pineapple and Jalapeño
- Herb Roasted Chicken Breast
- Crunchy Quinoa Salad
- 60-Minute Chicken Brunswick Stew
- Kidney-friendly Pound Cake with Blueberry and Lemon
- 1-Minute Breakfast: Quick and Easy Omelet
- Healthy Tuna Pasta Salad with Lemon and Thyme
- Beet Vegetarian Reuben Sandwich
- Kidney-Friendly Apple Fritter Donuts
- Crunchy Asian Coleslaw
- Grilled Sesame Chicken
- Kidney-Healthy Mushroom Soup
- Easy Turkey Breakfast Burritos
- Southern-style Cornbread
- 60-second Salsa
For more kidney-friendly recipes, pop over to The Kidney Experts Twitter account as we love to retweet recipes from some of the best names in kidney health.
Kidney Friendly Mushroom Soup - The Kidney Experts

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.
Type: side, soup
Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein
Recipe Yield: 6 servings
Calories: 127
Preparation Time: PT0H40M
Cooking Time: PT0H40M
Total Time: PT1H20M
Recipe Ingredients:
- 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
Recipe Instructions: 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.