Creamy Mushroom Soup

By: Katrina Butterworth
Creamy Mushroom Soup
A delicious, quick & easy mushroom soup.


  1. In a large pot, heat the oil, add the onion & garlic, and sauté until tender.
  2. Wash, pat dry, chop and add the mushrooms and stock.
  3. Simmer for 15-20 mins or until the mushrooms are cooked and tender.
  4. In a high speed blender, add the yoghurt, season with salt & pepper, and process until you have the desired consistency. Be careful the mixture is not too hot, to avoid scalding yourself.
  5. Pour into soup bowls, garnish with chopped parsley and enjoy!

Extra Notes

*For the mixed mushrooms, use Portobello, brown, white, enoki, oyster, etc.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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