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Guys. I know it’s summer and all, but I couldn’t resist making this soup. Plus, the weather has been all over the place recently, and it was cold at the time and whatever, okay? Get off my back!

I was craving the Campbell’s Cream of Mushroom Soup, but I really wanted to make it as healthy as I possibly could (I know coconut milk is high in fat, but it’s way better than heavy cream, amirite?). SO, I decided to venture out and see if coconut milk would be good, and daaayuuum it really, really was. I used the Real Thai Coconut Milk that I found at Loblaws (you can find it at Superstore, Save-On or anywhere that has an Asian section).                         

You may not want to use the mustard seeds, and that’s okay. I used them because we have a ton of them and I wanted to add a bit of a crunch to the soup.

It’s crazy important to sauté the garlic and onions as it really adds to the flavour of the soup.

Alright, hopefully you enjoy this soup as much as I did! I know some of you will probably wait until summer is over (which is understandable), but I’d love to hear your feedback! Let me know what you think. Enjoy!

Cream O' Mushroom Soup
Canned soup ain't got nothin' on this recipe! Slow cooked to perfection.
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 2 Tbsp - Extra Virgin Olive Oil
  2. 2 Onions - Chopped
  3. 7 Cloves of Garlic - Chopped
  4. 1 Pound - Baby Bella Mushrooms - 1/2 Sliced, 1/2 Chopped
  5. 4 Tbsp - Salt
  6. 5 Tbsp - Pepper
  7. 4 Tbsp - Mustard Seeds
  8. 4 Tbsp - Dried Sage
  9. 4 Tbsp - Fresh (or dried) Rosemary - Chopped
  10. 5 Tbsp - Flour
  11. 1 Cup - Water
  12. 1 Cup - 0% Greek Yogurt
  13. 6 Cups - Chicken Broth (I used one with no sodium)
  14. 4 Cups - Coconut Milk
  15. Add more seasoning to taste
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Instructions
  1. Heat the olive oil in a large frying pan over medium heat
  2. Add the chopped onion and cook until softened (make sure it's on medium heat so the onion and garlic don't brown)
  3. Add the chopped garlic and stir constantly so that it doesn't burn - about 2 minutes
  4. Add all the mushrooms and cook until softened - about 6-7 minutes
  5. Add the chopped rosemary, sage, 2 Tbsp of pepper, salt and stir. Cook for 2 minutes
  6. Turn your slow cooker on high
  7. Add onion, garlic and mushrooms to the slow cooker
  8. Add the chicken broth and coconut milk and stir
  9. Add the mustard seeds, and the rest of the salt and pepper
  10. Cook on high for 5 hours
  11. Whisk the flour with 1 cup of water in a bowl until there are no clumps of flour
  12. Add the greek yogurt into the flour mixture and stir gently until it has been mixed thoroughly
  13. Add the mixture into the slow cooker and cook for one more hour (this will help thicken the soup)
  14. Put that soup into a biiiiiiiiiiiiiiiiiiiig bowl and eat that delicious grub up!
Notes
  1. 154 calories/cup
  2. This is a big batch (obviously) so it has around 15 cups of soup. That's a whooooole lotta meals!
Calories
154 cal
Fat
11 g
Protein
4 g
Carbs
8 g
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