Cream of Mushrrom2

Creamy Mushroom Soup

I posted a cream of leek & pea soup and had to explain the small amount of starch and that I was under going the LEAP diet at the time of its origination; well again this soup came out of this period as well.  I add a small amount of pinto beans (1/4 cup in about 2 pints of soup so that works out to be about 1 TBS per serving)  the pinto beans added the creaminess and aided in my emulsification and you could eliminate them and the soup would be fine but seeing as how I was extremely limited in what I could eat for 10 days I had to get the protein in my diet.  Enjoy!!

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Creamy Mushroom Soup
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  • 1/4 cup goat butter
  • 1/4 cup sliced leeks
  • 2-1/2 to 3 cups mushrooms (any combo would work, I use porcini, cremini and shiitake)
  • 3/4 cup porcini stock
  • 1-1/2 cups goat milk
  • 1/4 cup cooked pinto beans
  • Salt & Pepper to taste


  1. Melt butter over medium high heat and add mushrooms  and season with salt and pepper, sauté until golden brown, add leeks. 
  2. Reduce heat and cook mushrooms and leeks for about 10 minutes. 
  3. Add mushroom stock and goat milk and continue to cook over low heat for about 10 minutes. 
  4. Turn off heat add pinto beans and let cool. 
  5. In blender add in batches your soup and puree until a texture that is creamy for your liking. 
  6. I serve with a few reserved sautéed mushrooms.  **This soup freezes well**


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