Umami Cream of Mushroom Soup

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 4 servings

Hearty, creamy and flavorful Umami Cream of Mushroom Soup. Umami-rich, expertly spiced, and made dairy-free and gluten-free.


  • 2 teaspoons Simply Organic Original Umami Blend 3.14 oz.

  • 1 teaspoon

    SO Garlic powder org
  • 1 teaspoon

    SO Onion powder organic
  • 1/4 teaspoon

    SO Black Pepper med org
  • 1 teaspoon extra-virgin olive oil

  • 1 1/2 pounds cremini mushrooms, diced

  • 1 1/2 cups almond milk

  • 4 tablespoons tapioca flour

  • 1 3/4 cups low-sodium vegetable broth

  • 1/4 teaspoon pink Himalayan salt or to taste


    1. In a large saucepan over medium-high heat, preheat olive oil. Add mushrooms and cook for about 4 to 6 minutes, until they release most of their liquid.

    2. Stir in Umami Blend, garlic powder, onion powder and black pepper.

    3. In a small bowl, whisk almond milk and tapioca flour. Add milk mixture and vegetable broth to saucepan.

    4. Bring to a boil, reduce heat and cook for about 2 to 3 minutes, until soup has thickened. Add salt to taste.

    5. Into a high speed blender or food processor, transfer half of the soup and pulse a few times until creamy. Pour back into saucepan, stir to combine, and serve.

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