Creamy Mushroom Soup


4 Servings


2-3 days refrigerated




Young Living Essential Oils: 2 drops Black Pepper Oil, 2 drops Thyme oil , 1 drop nutmeg oil Or Dry Herbs: Fresh Ground Pepper to taste, 1 tsp Thyme, 1/2 tsp nutmeg


2 Tbsp coconut oil
2 cups Cremini mushrooms, cleaned, roughly cut
1 pkg Dried mixed mushrooms (optional)
1/2 cup onion, finely chopped
2 large garlic cloves, finely minced
3 Tblsp cornstarch, for your thickener
Salt and Pepper to taste
3 cups Broth (vegetable or chicken)
2 cups Milk
1/2 cup Half n Half or whole coconut milk
2 Tblsp Cream cheese (or unsalted Butter)


In a large heavy pot medium high heat your oil add chopped onion, sauté until soft add minced garlic stir in, just a few minutes until you can smell the garlic. Add chopped mushrooms. Sauté about 5 minutes add a little more coconut oil if needed.

Once the mushrooms begin to brown add the dried mushrooms if using.

Stir and add 1 cup of broth deglaze the pan and stir. Add the rest of your broth. Continue cooking on a medium heat 10 to 15 minutes. Add salt and pepper to your taste and cream cheese. Taste add more salt and pepper if needed. Add your choice of herbs.

Add milk continue simmering. Make up your cornstarch thickener. 3 Tblsp cornstarch with 5 Tblsp water mix add to the heated broth stirring as you add. Cook until it is the constituency you want. Add Half and Half stir . One last taste. Adjust to your taste.

Garnish with chopped parsley, or sauté a few mushroom slices in butter to nicely brown. Lemon zest.