Creamy Mushroom Soup

Easy recipe that can be adapted to any diet

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 2 tbsp olive oil or butter or combo
  • 1/2 onion diced
  • 8 ounces assorted mushrooms chopped
  • pinch red pepper flakes
  • 1/4 tsp garlic powder
  • 1 quart vegetable broth homemade or container
  • 1 tbsp cornstarch non gmo
  • 1 tbsp coconut cream powder organic
  • 1/4 cup milk any type
  • salt and pepper to taste


  1. Dice up your onion and chop your mushrooms, set aside. *IF your mushrooms are dirty, wipe with a damp paper towel, do not wash. Mushrooms absorb a lot of water.

  2. In a medium, 2 quart pot, heat oil or butter or combo over medium heat. Add mushrooms and onions to the pot. Add garlic powder and crushed red pepper flakes. Cook, stirring to prevent sticking for about 10 minutes. You may need to turn down heat to medium low.

  3. Meanwhile get broth ready. You can easily make your own by taking veggie scraps, mushroom stems, onion skins(organic!) and cover them with water in a separate pot. Add a good pinch of salt, pepper and your favorite spices or herbs. Bring to boil, cover and simmer for 20-30 minutes for a fast broth. Strain. OR use a quart container of your favorite broth.

  4. In a small bowl mix your cornstarch, coconut milk powder and 1/4 cup of milk until smooth. Set aside.

  5. Add broth to your mushroom mixture. Stir. 

  6. SLOWLY add your cornstarch mixture, stirring so there are no lumps. Bring soup up to a simmer, not a boil. Cover slightly and let cook 10 or so more minutes.

  7. Serve as is or you can take an immersion blender and make it completely creamy or pulse just a bit and leave some mushroom pieces. Salt and pepper to taste. Enjoy!