Garlicky Cream of Mushroom Soup with Goat Milk Yogurt

Garlicky Cream of Mushroom Soup with Goat Milk Yogurt

  • Servings: 10 1 cup servings
  • Difficulty: easy
  • Print

I often hear others say “I love the chill of Fall.  It’s sweater-weather.”  My version of this phrase is “… It’s time for soup!”

Here is my recipe for a very garlicky and tangy cream of mushroom soup in which I replace the flour and cream with goat milk yogurt.  The goat milk yogurt, when added after cooking (and blending) will give the soup body without the flour.  The other reason I use goat milk yogurt is that I am lactose-intolerant and goat milk is much easier for me to digest.

While I use shiitake and oyster mushrooms in this recipe you can use any mushroom of choice, assuming of course they are edible.  I like using a few shiitakes because I think they add more flavor.  If you choose to use the larger portobello mushrooms I suggest removing the black gills on the underside first, otherwise your soup will be especially dark, but hey, that may be exactly what you want.  We are getting close to Halloween after all.

If you want to eat the soup immediately after making it, you will need a heat-tolerant blender to puree the soup while hot.  Please read the Safety Tips below.  Otherwise you can cool the soup after cooking, refrigerate it and puree it later.  Once the soup has been pureed I add the yogurt and stir gently until it is completely incorporated.  At that point I will reheat it to a simmer, not to a boil, or the yogurt in the soup will “break”.


  • 1 medium yellow or Spanish onion, peeled and diced
  • 1 garlic bulb, peeled and chopped (just under 1/4 cup)
    • Yes you read that right, one whole bulb.  You can of course use less.
  • 1/2 lbs shiitake mushrooms
  • 1 1/2 lbs oyster mushrooms
  • 3-4 sprigs of fresh thyme or 1 tsp dried
  • 1-2 sprigs of fresh parsley (optional; for the garnish)
  • 1 cup dry white wine
  • 2 quarts water, chicken or vegetable stock, or mix of each
  • 2 cups goat milk yogurt
  • 2-3 tbsp extra virgin olive oil
  • Kosher salt and black pepper to taste



  • Prepare the mushrooms first
    • Wipe off any dirt that may be on the mushrooms
    • Separate the stems from the shiitake mushroom cap, place the stems in a small pot with 2 cups of water, bring to a boil, reduce to a simmer and cook while you finish the rest of the preparation (about 20-30 minutes); set aside
      • This step makes use of the stems that are for the most part too woody to be edible.  Steeping the stems in hot water extracts the flavor out of the stems; flavor that can be used to enhance the flavor of the soup
    • Divide the caps between what will be used in the soup and what will be used for the garnish
    • Chop all the shiitakes or leave 1/4 lbs to…
      • (Optional) slice and set aside to prepare the garnish (see below)
    • Chop all the oyster mushrooms or leave 1/4 lbs to…
      • (Optional) slice, length-wise and set aside to prepare the garnish (see below)
  • Peel and chop the onion and the garlic; set aside
  • Remove the leaves off the sprigs of thyme; set aside
  • Rinse and pat dry the sprigs of parsley with a clean paper towel, remove the leaves and finely chop; set aside


  • Heat a medium-large soup pot on medium-high heat; add 2 tbsp of oil, allow to warm up, about 1minute
  • Add the onions and garlic; saute until translucent, about 5 minutes
  • Add the chopped shiitake, chopped oyster mushrooms, and thyme leaves, mix well; saute until soft, about 5-7 minutes
  • Add the wine to deglaze the pot; mix well; cook for 2-3 minutes
  • Strain the previously simmered shiitake stem stock into the pot
  • Add water and/or stock, cover and simmer for 30 minutes
  • Season to taste with salt and black pepper
  • (Optional) Cook the garnish while the soup is cooking:
    • Heat a separate medium to large saute pan on medium-high heat
    • Add 1 tbsp of olive oil
    • Add the sliced mushrooms, stir occasionally, saute until soft, about 5 minutes
    • Add the chopped parsley leaves, stir to mix well
    • Season to taste with salt and black pepper
    • Set aside but keep warm until serving
  • If you want to eat the soup shortly after cooking:
    • When the soup has finished cooking, carefully ladle the soup into a high-speed, heat-tolerant blender filling no more than one-half of the container.
    • Safety tip!  The soup will be hot so make sure you hold the lid of the blender down as the air in any blender with hot items especially liquid will expand rapidly. You may also want to cover the blending container lid with a clean dish cloth before and during blending.
    • Blend at high speed until creamy then pour the contents back into a clean pot, bring to a low simmer.
    • Add the yogurt, mix well but gently.
    • Season to taste with salt and black pepper.
    • Serve immediately.
  • Garnish with a tablespoon (or two) of the sauteed mushrooms.
    • A couple other great garnish ideas are a tablespoon of the goat milk yogurt, a sprinkle chopped parsley, a pinch of smoked paprika, or a couple dashes of your favorite hot sauce.


Garlicky Cream of Mushroom Soup with Goat Milk Yogurt


3 Comments Add yours

    1. Hi Dorothy,

      I grew up on Campbell’s Cream of Mushroom soup, but as I grew older I developed lactose-intolerance and even more recently an intolerance to certain types of plant proteins like gluten. I’ve replaced cow’s milk with goat milk in my diet, and I’ve tried different ways to thicken soups, stews and gravies without flour. It doesn’t work in every dish where I need thickening but the goat milk yogurt is perfect for vegetable cream soups.
      Thanks for visiting my blog and for your kind comment.

      Hope you have a great day.

      Liked by 1 person

      1. I’m so glad you found a cow’s milk substitute. I have a couple of friends who also have switched to goat’s milk and cheese and they tolerate it well. Good luck on your journey!


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