Mushroom Soup

I first came across this vegan mushroom soup 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 blender (stick blender) or regular blender to it, and serve it up as smooth mushroom goodness. The choice is yours!

Vegan 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!

Vegan Mushroom Soup

Melissa over at New York in Green adapted this recipe from On Golden Pond Mushroom Soup from Sarah Kramer’s awesome 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!



Vegan Mushroom Soup Vegan Mushroom Soup

Modifications to the original vegan mushroom soup 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
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Vegan Mushroom Soup

Mushroom lovers: this vegan mushroom soup is for you! It’s rich, hearty and best of all: freezer-friendly! Can be made gluten-free.

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup

Ingredients

Scale
  • 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
  • 1/4 cup tamari (or soy sauce)
  • 2 tsp dried dill
  • 1 1/2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp lemon juice
  • 1/4 cup wholewheat flour (or gluten-free equivalent)
  • 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)

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Vegan Mushroom Soup

62 thoughts on “Mushroom Soup”

  1. Possibly the best mushroom soup I’ve ever eaten and my hubby said the same. Made in twice in two days. The first time I used only cremini mushrooms. The second time, I used some mixed dried mushrooms (rinsed, soaked, and chopped). Both versions were amazing. I pureed half in a strong blender and poured back in the pot, making it unbelievably smooth and creamy but retaining some texture.

    The only downside is that it’s a bit expensive to make, but it is very rich so theoretically people would eat smaller portions.

    Note for people who don’t like hot/spicy food – the black pepper is a little on the hot side. It’s perfect for us, but more delicate palates might want to use 1/2 tsp.

    Reply
  2. Hi, Thank you for this great site and all of these great recipes! I am trying to plan a stress free dinner party next week. Trying to confirm I could make this in advance – and freeze?

    (Just nervous since will be entertaining some new guests, but based on your comments, seems very popular! Will definitely try it regardless!)

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  3. I really liked this recipe I used thyme instead of dried dill, and cashew milk instead of soy milk and white mushrooms 🙂 it was surprisingly good.

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  4. I love this soup but couldnt ate a whole bowl because of the texture so I added fresh kale in the last five minutes so it wouldn’t get soggy! It tastes great, thanks for the recipe

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  5. OMG – this vegan mushroom soup was SUCH a hit at my Xmas dinner. EVERYONE wanted the recipe and were drooling at all the vegan food there – (preferred over the carnist
    food that was there for the turkey killers) – so — question is – should I let them have the recipe or just keep the details to myself? Will keep them guessing – and coming bk for more vegan stuff – convinced (slowly) that vegans eat better!!!

    Thank you for this Great recipe!!!

    Reply
  6. OMG!! THIS SOUP IS DELICIOUSSSSSSSSSSSSSSSSSSSSSSS!!!!
    This is my first time making mushroom soup and I was looking for a vegan version, I am soo happy I found this recipe! Thank you so much for sharing! I didn’t use the mushrooms mentioned but another kind that I had and it still came out delicious! It was also easy to make and follow, however I may have put too much soy sauce, regardless, VERY VERY delicious soup! I am adding this to my re-make recipes! I added some bread on the side to eat with it.

    A-M-A-Z-I-N-G! 5/5 stars for this delicacy! yuuuummmm!! ^_^

    Reply
  7. Top class!! MAde it on a whim on a cold, rainy day in Northern Ireland. I don’t have any dill so I used sumac instead and loads off black pepper.

    Thanks.

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  8. Best mushroom soup ever. Had this for lunch today. I puréed some of it, thinking it might add more of a mushroom taste, it turned out amazing. Thanks for sharing. 🙂

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  9. LOVED IT!!! But mine came out a grey/creamy colour. Maybe I missed an important ingredient? Yours has an orange-curry colour to it.

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  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
    • 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. 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
  17. 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
  18. 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
  19. 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?

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  20. 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
    • 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
  21. 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
  22. 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
    • 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
  23. 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
    • 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

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