Mushroom Soup

This is going to be a quick post as I didn’t have a lot of time today. But I wanted to get a post out and keep my Vegan MoFo mojo going strong for the rest of the month!

Mushroom Soup

I first came across this recipe last year and absolutely loved it. You see, other than minestrone soup, I normally really only like puréed soups. Well, to be honest, the first time I made this soup, I puréed it before serving it as well. But this week, I made it as-is and I found it to be pretty amazing. So the choice is yours, serve it straight-up, mushroom bits and all, or take an immersion (stick) or regular blender to it, and serve it up as smooth mushroom goodness. The choice is yours!

Mushroom Soup

Melissa over at New York in Green adapted this recipe from On Golden Pond Mushroom Soup from Sarah Kramer’s lovely cookbook, La Dolce Vegan. Funny enough, Melissa posted the recipe for Vegan MoFo back in 2008!Also, a little known fact: my Quick & Easy Tofu Sandwich recipe actually made it into Sarah’s other cookbook, The Garden of Vegan. That was many years ago now… I think I was still in high school or university at the time!
Mushroom Soup Mushroom Soup

Modifications to the Recipe

I switched up a few things, and included my changes in the recipe below:

  • I used whole wheat flour
  • I didn’t have any lemon pepper, so I used 1 tsp regular pepper and 1 tsp lemon juice
  • I used plain soy milk instead of almond milk
  • I used regular white mushrooms instead of portobellos
5.0 from 2 reviews
Mushroom Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 2 tbsp olive oil
  • 2 small onions, diced
  • 3.5 oz. shitake mushrooms, de-stemmed and sliced
  • 16 oz. baby portobella mushrooms (or regular button mushrooms), sliced
  • ¼ cup tamari (or soy sauce)
  • 2 tsp dried dill
  • 1½ tsp paprika
  • 1 tsp black pepper
  • 1 tsp lemon juice
  • ¼ cup wholewheat flour
  • 2 cups vegetable broth
  • 3 cups unsweetened plain almond milk (or soy milk)
Instructions
  1. In a stockpot or large saucepan, heat olive oil over medium heat and cook onions until translucent.
  2. Add mushrooms and cook them down for about 5 minutes.
  3. Add tamari, dill, paprika, pepper and lemon juice.
  4. Once the mushrooms are quite cooked down and have released a substantial amount of liquid, stir in the flour to form a chunky mushroom paste.
  5. Immediately add the first cup of broth and bring the mixture up to a simmer.
  6. Add in the second cup of broth, and bring to a simmer once more.
  7. Follow the same procedure with the almond milk, adding one cup at a time, and bringing to a simmer (not a boil) each time.
  8. Once all five cups of liquid have been added, let the pot simmer (not boil) for 10-15 minutes.
  9. Turn off heat; let sit 5-10 minutes before serving.
  10. Optional: For a creamy soup, blend it using an immersion (stick) or regular blender (in batches).
Notes
Adapted from http://newyorkingreen.blogspot.com.au/2008/10/do-mushroom-fantastic-veganmofo-day-14.html, who adapted it from La Dolce Vegan cookbook (On Golden Pond Mushroom Soup, p.105)

Mushroom Soup

Vegan Month of Food 2011

51 Comments

  1. Becca says:

    This looks great! Adding it to the list of stuff to make!

    Reply
    • vegangela says:

      Thanks Becca – let me know when you do :)

      Reply
    • Iris says:

      I tried it for lunch and it´s super easy and delicious!
      thanks :)

      Reply
      • vegangela says:

        Isn’t it the best? Love that recipe. Thanks for writing :)

        Reply
  2. That’s funny – I’m the complete opposite. I like all of my soups to be piecey – no smooth purees for me (the exception being a rare cup of tomato bisque). Anything with mushrooms is a winner…can’t wait to try this!

    Reply
    • vegangela says:

      Ah that is funny! There’s a soup out there for everyone, then! I like this soup because you can go either way, depending on your preference/mood :) Let me know if you try it!

      Reply
  3. Mmmmm….mushrooms. I’ve been on a mushroom kick recently – they are so full of flavor, filling, and rich. This recipe looks delicious! :)

    Reply
    • vegangela says:

      Hi Heather! If you like mushrooms, you’ll love this! Let me know if you try it :)

      Reply
  4. Cara says:

    I LOVE me some mushrooms!!! I totally want to try out this soup–this looks so good. Thanks for the post, Angela. I’m keeping this one in my back pocket :)

    Reply
    • vegangela says:

      Thanks Cara, this one is definitely a keeper in my books. Let me know when you try it!

      Reply
  5. Barb says:

    I just found your blog the other day while searching for vegan receipes….and I’m so glad I did….I made this soup and it was delicious…thank you for posting all these yummy and easy receipes

    Reply
    • vegangela says:

      Hi Barb – Thanks so much for trying the recipe and for the great feedback. Not many people like soups and/or mushrooms so this hasn’t been a popular one… But I love it! Let me know if you make anything else and what you think of it :)

      Reply
  6. curiousburke says:

    I gave this a try, but I didn’t have dill so I used fresh thyme. I liked it, but the big surprise was that my wife, who doesn’t like mushrooms, also like it. It’s a winner!

    Reply
    • vegangela says:

      Wow, that’s really awesome – thanks for taking the time to comment. I love this soup and need to make it again soon :)

      Reply
  7. Leo says:

    When exactly in the steps did you puree the soup? I have never made soup before and I don’t want to ruin it. :)

    Reply
    • vegangela says:

      I puree it at the very end, before serving.

      Reply
  8. Mom MJ says:

    I had a lot of baby portobellos left over from New Year’s and found your great recipe to use them up . Made a big pot of it in the morning, anticipating my Vegan daughter coming home this weekend…but guess what, when I got home from work last night it was gone. Everyone else in the house had eaten it. It was so yummy I guess I have to go out and buy more ‘shrooms so she can actually get some when she comes home! This time I am going to try your substitute of pepper and lemon juice, for me the lemon pepper seasoning in the original recipe was a little overpowering (though still tasty). Thank you, you always have such great recipes.

    Reply
    • vegangela says:

      Oh that’s too funny! I’m glad to hear that it was such a hit. Some people hear “mushroom soup” and run for the hills… but I looooove it. I hope your daughter got to enjoy some of the soup. You’re an awesome mom for making it for her!

      Reply
  9. I’ve made this soup a couple of times and it’s always a hit in my house!

    Reply
    • vegangela says:

      Glad to hear it! :)

      Reply
  10. Brooke says:

    This looks delicious just found out I’m gluten intolerant. A favorite recipe of mine and my husband’s includes this soup. So my question is, Is this soup good enough to use in a recipe, not just eating straight?

    Reply
    • Brooke says:

      Also I detest onions, You can’t really taste the flavor of those can you?

      Reply
      • vegangela says:

        No,I don’t think the onions are overpowering in the recipe…

        Reply
    • vegangela says:

      Hi Brooke – Do you mean using it as you would a can of mushroom soup concentrate in another recipe? I’m not sure that this would be concentrated enough, although it’s certainly quite thick and flavorful…

      Reply
  11. Matt says:

    My three year old daughter is a big fan of mushrooms and gobbled this up. Even told me “thank you.” I took that as a good sign.

    Reply
    • vegangela says:

      Awesome! I’m happy to see that another of my favorite recipes made it onto your site. I have a mushroom quinoa spinach soup recipe that I need to re-make and blog. It’s not creamy, but really good and filling…

      Reply
      • Matt says:

        I’ll keep me eyes out for that. Sounds really good :-)

        Reply
  12. Gina says:

    Outstanding recipe! I also used wheat flour instead of white & I doubled all the herbs (but not the soy sauce, too much sodium). You can add white beans, quinoa or other veggies to make it heartier & more filling as well. I love this!

    Reply
    • vegangela says:

      Those are great modifications. I’m glad you liked it – thanks for taking the time to write :)

      Reply
  13. Danielle says:

    oh my gosh this looks and sounds so amazing! I am on the mastercleanse right now and I am looking forward to making this! thank you!

    Reply
    • vegangela says:

      You’re so welcome. Good luck with your cleanse ;)

      Reply
  14. Kate says:

    Wow! This was soooo good. I made it for my non-vegan Mum who was blown away by the flavours, think I may have a convert! I added some chilli flakes for a bit of heat, other than that…perfect mushy soup! Thanks, and thank you thank you thank you for such an amazing site, you are my vegan cooking hero!

    Reply
    • vegangela says:

      I’m glad to hear that it was such a hit. Thanks for the super-kind words about my site! :)

      Reply
  15. Elise says:

    I just made this recipe, and I found it to be a bit bland in the end, so I added more pepper, salt, a little turmeric and a little curry and then it was great! I also used rice flour instead of regular flour and it was fine. Rice flour also has a thickening effect, like wheat flour.

    Reply
    • vegangela says:

      Sorry that you found the soup to be bland. Your modifications are very interesting – I wouldn’t have thought to put turmeric and curry in there… but I hope you enjoyed it in the end!

      Reply
  16. Jeaniew1n says:

    Made this for dinner last night. SUPER YUM! Great on cold, dreary days.

    Reply
    • vegangela says:

      Agreed! I’m s glad you liked it. Thanks for taking the time to write :)

      Reply
  17. Jax says:

    I tried to make this. It did not turn out well. A chef, I am not.

    Reply
    • vegangela says:

      Oh no! I’m so sorry to hear that. What happened?

      Reply
  18. Rybe says:

    I’m a huge mushroom fan, and this looks super yummie! But I’m wondering about the shitakes, they’re the only mushroom I don’t like for some reason ): I don’t know what to call it, their bitterness? Their shitake-ness? Anyway, do you think the recipe would be overly harmed by subbing them out for other mushrooms? Or should I give it a try and hope I become a shitake believer? :)

    Also I love your site. So much tasty looking food! I’ve been looking for healthy things to freeze for lunches, and feel like I’ve hit the jackpot!

    Reply
    • Thanks so much for the kind words about my site! You can definitely swap-out the shitake mushrooms for other types of mushrooms. Let me know what you think of the soup!

      Reply
  19. Ann says:

    I just tried this recipe – mine came out super dark brown!! Like chocolate! Probably because of the 1/4 cup of soy sauce I used. It also came out fairly thick despite my pureeing it. Next time I’d go with less soy sauce and probably more veg stock, but overall, a recipe I’d be glad to try again.

    Reply
  20. Rebecca says:

    Just made a 3 serving version of this soup for lunch! I didn’t have any lemon juice so I used vegan garlic aioli that I already had made instead. I like my soups to be creamy as well so I blended everything up with my ninja and put it back on the stove for about 10 minutes. Other modifications: unsweetened almond milk, a dash of scotch bonnet sauce and braggs aminos instead of soy sauce/tamari (they’re all the same really). Man this soup is delicious! I taste delicate hints of dill and garlic which very much compliment the onion/portobello combo, but on the spicy side too! Thank you for sharing this recipe!

    Reply
    • Great substitutions! Glad you liked the soup. I love it too and all these new comments are reminding me to make it again soon. Thanks for writing :)

      Reply
  21. Lisa says:

    I made the mushy soup last night pretty much to your recipe – added dried porcini mushrooms and their stock instead of veggie stock and it was delish! Your website and recipes are amazing – can’t wait to try some more!

    Reply
    • Awesome! So glad you liked the soup, it’s one of my faves. Thanks for taking the time to comment – it means so much :)

      Reply
  22. Donna says:

    Just finished making and eating! I followed the recipe exactly – except I used cup4cup a gluten free flour – and it is AMAZING! Thanks so much!!!

    Reply
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