Southern Cream of Mushroom Soup Edit Title & Configs

Southern Cream of Mushroom Soup

Dairy and Chemical Free


This soup tastes fantastically exactly like Campbell’s cream of mushroom soup which was my favorite growing up. Luckily this version has all the health benefits of five types of mushrooms and none of the chemicals or fake flavorings (which includes natural or artificial flavor) that the soup we are all used to has. I made my version a little bit thinner in line of Thai Tom Yum, but the flavor is completely reminiscent of southern American.

Chop the mushrooms after cooking.
sauteed onions and fresh mushrooms
Adding Miso, use a natural miso without chemical accelerators
dicing cooked dried mushrooms
tapioca flour
tapioca flour dissolved

Simple Cooking, Longer Stove time

There is not much work to this dish, but you do need to be home for an hour.

Put all the dried mushrooms and bay leaf in a quart of water. Simmer on low heat for 45 minutes. Add sauted onion and fresh mushrooms and coconut milk and tapioca flour. Simmer on low heat for 15 minutes. Add garlic chives and fresh thyme. Serve when ready.


Be sure to temper dissolved tapioca flour with a little bit of hot liquid before stirring it into the soup.
A completely satisfying food in terms of flavor that will improve lymphocyte functioning.



0.5 ounce organic dried wood year mushrooms (2-3)

0.4 ounces dried Chanterelle Mushrooms (2)

2 ounces dried button mushrooms (find in asian food section)

0.5 dried porcini mushroom (1)

1 1/2 bay leaf



4-7 fresh crimini mushrooms

1/2 yellow onion, finely diced


1/2 can coconut milk (full fat)

2-3 T tapioca flour dissolved in water

1/2 t salt


1 T garlic chives

3 sprigs fresh thyme

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