Most Delicious Cream of Mushroom Soup EVER!

Updated: Aug 27, 2019

I went the vegetarian route for almost a year. I'll admit, it opened my eyes to so many great recipes and uses for ingredients that I never knew existed. Unfortunately though, my health declined a bit from it. I lost way too much weight and with my disability, Charcot-Marie-Tooth disease ( a form of peripheral neuropathy ), medical providers suggested I add animal protein back into my diet. So now when we do consume meat, we try and make sure it is local and organic, so that at least I know the animals are being treated the right way and also that I'm not consuming something that has been caged up in a facility inhumanely.

With that said, I still love vegetarian dishes and I try my best to get my nutrients from recipes that do not include meat. I'm a sucker for cream of "whatever" soups. But I know they contain a lot of ingredients that are not so great for the body. I've been craving a nice creamy soup lately and rather than hit the canned goods aisle for cream of whatever, I chose to seek out some of my favorite recipe bloggers. I came across Bites of Wellness and their Best Ever white Bean Mushroom Soup recipe. It is vegan, low fat, vegetarian, gluten-free and dairy-free. SOLD.

I only made a few adjustments because I knew that the man of the house would not be happy with a recipe for just 2 servings, which is what her recipe calls for. When it comes to soup, he can literally eat the whole pot! So here goes, hope you enjoy it as much as we did! It's creamy, earthy and everything comfort food stands for!

For this recipe, we used the following products: ZYLISS FastCut Herb Mincer and the Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pot.


1 Tbs Coconut oil

1 large onion, diced

2 x 10 oz packages mushrooms of your choice, sliced

10 sprigs of fresh Thyme, leaves peeled from stalks

1 Tbs. liquid aminos or soy sauce

1 Tbs. cornstarch or tapioca flour

2 1/2 cups organic Vegetable broth, divided

1 cup unsweetened coconut milk or almond milk

2 cans white kidney beans, rinsed and drained

3-4 stalks Kale, stems removed and finely chopped

1/2 tsp salt

black pepper to taste

bay leaf


Step 1) Dice onion, slice mushrooms, chop kale and peel Thyme from stalks.

Step 2) In a large pot, add cocount oil, allow to melt and add diced onions. Cook for 4 minutes.

Step 3) Move onions to the side of the pot and add mushrooms and Thyme leaves. Cook for 5 minutes.

Step 4) Stir in onions and salt. Add bay leaf and liquid aminos.

Step 5) Add cornstarch to 2 cups of vegetable broth in a small bowl and whisk together until combined. After 5 minutes from above, add this mixture and the coconut milk to the pot. Stir well and cook 15 minutes. NEXT PAGE...

Step 6) While soup is cooking, rinse and drain the white kidney beans.

Step 7) Add 1/3 cup of drained beans to the soup mixture.

Then add the rest of the beans to the high speed blender. Add in 1/2 cup of vegetable broth and blend well.

Step 8) Add the blended bean mixture to the soup and the chopped Kale. Simmer for 15 minutes. Enjoy!


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