Print

Vegan Mushroom Soup

Print Recipe

★★★★★

4.8 from 5 reviews

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

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)

Find it online: https://vegangela.com/2011/10/18/mushroom-soup/