Mushroom Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 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)
  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).
Adapted from, who adapted it from La Dolce Vegan cookbook (On Golden Pond Mushroom Soup, p.105)
Recipe by Vegangela at