Home-Made Condensed Cream of Mushroom Soup in Clay

Home-Made Condensed Cream of Mushroom Soup in Clay

Suitable for VitaClay Models: VS7600, VF7700, VM7900

Growing up, one of my favorite things was mushrooms (I still really like them). I would eat them raw, in salads, or just by the handful. Anything mushroom-flavored was awesome, so of course I loved cream of mushroom soup or any recipe that contained it.

As IÔÇÖve transitioned to more real food in my diet, there are things that I really miss. Like cream of mushroom soup. Sometimes I make compromises and just buy the concentrated stuff at the store. The good thing is that there are now organic options┬áthat I can live with, if not feel great about.

But sometimes I have the brilliant idea that I could probably make this thing that I miss so much. After all, it is basically just mushroom-flavored cream, right? Something like that. So I set out to find a recipe that I could adapt to a real food lifestyle (and to VitaClay, if possibleÔÇösince VitaClay makes everything easier!) So here is what I came up with. I found a few recipes online and then experimented until I found what worked for me with VitaClay. Let me know what you think!


  • 1 teaspoon onion powder
  • 2 tablespoons tapioca, arrowroot, or GMO-free cornstarch
  • 1 tablespoon coconut oil
  • ÔůŤ teaspoon white pepper
  • ┬╝ teaspoon salt (or to taste)
  • Pinch of sugar (coconut sugar is my fave)
  • 8-ounces sour cream, cr├Ęme fraiche or whipping cream
  • Handful (~┬ż cup) fresh mushrooms, sliced
  1. Throw all ingredients into the VitaClay cooker.
  2. Cook for about 10 minutes on ÔÇťsoupÔÇŁ or "low"
  3. Using a hand-immersion blender, blend until mushrooms are in tiny pieces
  4. Cook another 10 minutes, and whip again at the end
  5. Store in a glass container in the fridge for 1-2 weeks and use in all of your favorite recipes!

This recipe will make a condensed version of mushroom soup. If you'd like to thin it out, you can stir in mushroom broth until the soup reaches the desired consistency. 

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