Mushroom and Yam Soup

(adopted from this recipe here.)

I love mushroom soup, but I have a sneaking suspicion that the creamy mushroom soup that comes in those cans is not very good for you.

So I found a recipe that uses yams instead of cream to make the soup thick and smooth. It has the potential to be pretty bland, so don’t be skimpy with the seasoning. Use fresh herbs if you can.

Mushroom and Yam Soup


  • 5 cups button mushrooms, rinsed and chopped
  • 1 yam, peeled and diced
  • 1 onion, diced
  • 5 cloves of garlic, minced
  • olive oil
  • sage (and any additional herbs you’d like… rosemary and oregano would be good… or just some good old fashioned Italian seasoning)
  • chicken/yam stock
  • salt and pepper


  • Preheat oven to 350.
  • Place mushrooms on a baking sheet and sprinkle with olive oil and the herbs, mix around to coat, and place in the oven. Roast for about 25 minutes, making sure to stir halfway through.
  • After you stir the mushrooms, place a large pot on the stove and heat some olive oil on medium heat.
  • Saute the onion and garlic until fragrant.
  • Toss the yams in the pot and cook. Add the mushrooms and enough chicken stock to just cover all the ingredients.
  • Bring mixture to a boil and simmer until the yams are tender.
  • Now add mixture to the blender and mix until smooth.
  • Add salt and pepper to taste (I added some kale at the end, just for some texture).
  • Serve.

It looks like a lot, but these mushrooms will shrink a ton.

Saute for about 10 minutes.

See? Almost down to nothing.

This lovely orange is about to turn an interesting shade of brown.

Simmering together.

Make sure your blender is heat-safe.

It is much more delicious than it looks, promise!

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