Low Fat, Dairy Free Mushroom Soup

This soup is very comforting, especially for something that has no butter and cream. I am struggling with gallbladder problems, so I am trying to avoid fats and milk products to minimize the pain. I am getting really sick of chicken by now but still trying to make it palatable. This soup was actually delicious, I would love to eat it even if I were healthy.

Serves 4.


3 cups sliced mushrooms
2 chicken breasts
2 carrots
1 white part of a leek
a small piece of celeriac (size of half an apple or so)
1/2 red bell pepper
1 stalk celery
1 chicken stock cube
1 cup unsweetened soy milk

1/4 tsp cayenne pepper
2 tsp dried thyme
2 tsp garlic powder
salt and pepper to taste

optional: boiled pasta

mushroom soup 3


Put the raw chicken breasts in a pot half-filled with cold water and put on low heat. Let is warm up really slowly and after 20 minutes or so, use a sieve or a spoon to skim the protein from the top. It doesn’t taste bad but looks rather awful.

While the chicken is warming up, cube your veggies. Once you skim the broth, take the chicken out and also cube it. Add it back in the soup, together with carrots, celeriac, leek, celery, stock cube and pepper.
Let everything boil on medium heat until the carrots are almost done – around 20 minutes.
After that time, add the sliced mushrooms, spices and soy milk and cook for another 15 minutes.

Add in the cooked pasta just before serving if using.


mushroom soup 2