Sunday, October 31, 2010

Recipe Review: Cream of Mushroom Soup

I accidentally posted this picture last week without the recipe. Sorry about that. I found this recipe through Kat's posting on SCD Lifestyle Spotlights. Check out all of the spotlights, including the last one on Jan the Foodlady. I have ordered her very affordable cookbook and can't wait to try some more recipes from it.

This soup was very filling and hearty, I loved the richness the came from using whipping cream instead of yogurt but either one will work. It is so good for you too, if you have been cheating a bit and need to get some good nutrition back in your system this is the recipe.

Here is the original recipe at

Here is my revised version:

Cream of Mushroom Soup


3 T. coconut or olive oil
1/2 onion, diced
1/3 lb cremini mushrooms, cleaned and diced
1 c. homemade chicken stock
1/2 c. SCD Whipping Cream
salt and pepper to taste
pinch of nutmeg
pinch of cayenne
dash of smoked paprika


1. Saute' onions in oil until lightly golden. Add mushrooms and continue sauteing until they are softened.
2. Blend with an immersion blender (or cool and use your food processor, or use a potato masher for really chunky soup) until mostly smooth.
3. Add broth, salt and pepper, nutmeg and cayenne. Bring to a boil, then remove from heat. Add whipping cream and stir until heated through, you don't want it to boil after adding the cream.
4. Serve immediately, garnish with paprika and a drizzle of cream.

1 comment:

  1. Karen, I just made some for a chicken broccoli casserole, so quick, so easy with SCD cream, but best of all, so yummy! We sure are loving that cream...hips and waist included!