Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour in this dish.


"Good manners: The noise you don't make when you're eating soup."-Bennett Cerf, Publisher

The refrigerator light goes on...

Cream of Mushroom soup is so comforting. It is savory, a bit sweet, warm, and fulfilling: perfect for a cool winter's night. The goat cheese enriches this soup and the tarragon gives it a lovely herbaceous hint.

Cream soups don't have to rely on cream or even milk. The combination of pureed onions and mushrooms with the flour-thickened sauce and mushroom powder creates a silky smooth soup. The goat cheese adds to that and makes this soup super-rich and super-creamy.

Those who are lactose-intolerant may find that they can tolerate this soup: goat cheese is often better tolerated than cheese from cow's milk and this recipe contains no products from cows.


Cream of Mushroom Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 75 Minutes

This recipe can be multiplied and makes great leftovers.

Cream of Mushroom Soup recipe from Dr. Gourmet


  • 2 tsp. olive oil
  • 1 medium onion (diced)
  • 2 lbs. crimini mushrooms (sliced)
  • 1/2 ounce dried mushrooms (blend into powder)
  • 3 Tbsp. white flour or garbanzo flour
  • 2 cups no salt added vegetable stock
  • 1 cup water
  • 1/8 tsp. dried tarragon
  • 1/4 tsp. salt
  • fresh ground black pepper to taste
  • 2 ounces semi-soft goat cheese

Place the olive oil in a medium skillet over medium high heat.

Add the diced onions and cook for 5 minutes. Stir frequently.

Add the sliced mushrooms and cook until the mushrooms are well browned (about 20 minutes). Stir frequently.

Add the mushroom powder and cook for about two minutes. Stir frequently.

Sprinkle the flour over the mushrooms and fold together gently to incorporate the flour and keep it from forming clumps.

Slowly add the vegetable stock and water while stirring.

Add the tarragon and salt and stir gently as the soup thickens..

Reduce the heat to medium low and simmer for 5 minutes. Stir frequently.

Remove from the heat and let the soup cool for about 10 minutes.

Place in a blender with the black pepper and goat cheese and puree until smooth.

Reheat and serve.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 160 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
  Saturated Fat 3.5g 10%
  Monounsaturated Fat 2.5g
  Trans Fat 0g
Cholesterol 10mg 4%
Sodium 220mg 10%
Total Carbohydrates 19g 7%
    Dietary Fiber 2g 9%
    Sugars 5g
Protein 10g
Vitamin A 6% Vitamin C 2%
Calcium 7% Iron 9%
Vitamin K 2mcg Potassium 1100mg