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This rich plant-based mushroom soup turns basic ingredients into a fancy-looking meal in just half an hour. The bold earthy taste and smooth texture will make you forget there's no dairy at all.
I came up with this dish during a stormy day when I wanted something warm and cozy without giving up my plant-based eating. These days it's my favorite easy-yet-impressive starter that even people who don't like mushrooms ask me how to make.
Ingredients
- Vegan butter: Creates a wonderful base that makes the whole soup taste better. It gives that creamy feeling without using any animal products.
- Sweet or yellow onions: Add a nice sweetness that works well with the mushroom flavor. Look for firm ones that don't have loose skin.
- Garlic cloves: Give that must-have flavor boost. Always use fresh instead of the stuff in jars for this soup.
- Mushrooms: The main attraction. Crimini or Baby Bellas taste strongest, but mixing different types makes an amazing flavor combo.
- Fresh thyme: Adds that forest-like taste that goes perfectly with mushrooms. Pull the leaves off the stems for best results.
- White wine or vegan marsala: Helps scrape up tasty bits from the pan and adds a fancy touch. Go with something not sweet.
- All purpose flour: Works as the thickener. You won't see it in the final soup but it gives that nice body.
- Vegan broth: Makes up the liquid part. Better Than Bouillon No Chicken Base makes it taste amazing.
- Coconut cream: Gives that smooth, silky feel. Don't worry, you won't taste coconut once it's mixed with everything else.
- Fresh parsley: Adds a pop of color and freshness at the end. The flat-leaf kind tastes way better than curly.
Step-by-Step Instructions
- Cook the Onions:
- Put your biggest heavy pot on medium-high heat. Drop in the vegan butter and wait till it melts all the way. Toss in your chopped onions and cook them for 3-4 minutes, giving them a stir now and then until they turn see-through with slight golden edges. This step builds your flavor base.
- Mix in the Flavor Boosters:
- Throw in your chopped garlic with the soft onions and keep cooking for just one minute. Keep stirring the whole time so it doesn't burn since garlic gets bitter fast if it cooks too long. You'll know it's ready when your kitchen smells amazing.
- Throw in the Mushrooms:
- Add your sliced mushrooms and half the thyme to the pot. Mix well so the mushrooms get coated with the onion mix. Let them cook for 5 minutes, stirring every so often. They'll shrink a lot and release water as they cook.
- Scrape the Tasty Bits:
- Pour in your wine or extra broth, using a wooden spoon to scrape all the brown stuff from the bottom of the pot. Those bits have tons of flavor. Let the liquid cook down for 2-3 minutes until most of it's gone.
- Make it Thick:
- Sprinkle flour all over the mushroom mixture. Keep stirring for about a minute until you can't see any flour and everything looks well coated. The mix will get thicker and stick to the mushrooms. Cook one more minute to get rid of that raw flour taste.
- Pour in the Liquid:
- Add the broth slowly while stirring non-stop to avoid lumps. Once all the broth is in, turn up the heat a bit and bring everything to a gentle boil, which helps the flour do its thickening magic.
- Add Spices and Simmer:
- Toss in the rest of the thyme, oregano, smoked paprika, salt and pepper. Turn the heat down to medium-low and let the soup bubble gently for 10-12 minutes. This makes all the flavors come together and gets the soup nice and thick.
- Make it Creamy:
- Stir in the coconut cream until it's fully mixed in and the soup looks smooth and even in color. Heat for just one more minute to blend the cream without losing its velvety effect.
- Last Touches:
- Add the chopped fresh parsley, give it a good stir, and take it off the heat right away. Serve in warm bowls with some crusty bread for the perfect comfort food.
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This soup comes from trying to remake my grandma's classic cream of mushroom without animal products but keeping all the flavor. My big breakthrough was finding out that mixing vegan butter with coconut cream creates that smooth, rich feeling that makes regular cream soups so good.
Storage Solutions
You can keep this soup in the fridge for up to four days in a sealed container. It actually tastes even better the next day after the flavors have had time to mix together. When you warm it up, just add a little broth if it's gotten too thick.
If you want to keep it longer, you can freeze portions in freezer containers for up to three months. Let it thaw in the fridge overnight before gently warming it on the stove. The soup stays surprisingly creamy after freezing, unlike many dairy soups that get weird textures.
Creative Variations
Make this soup into a full meal by adding protein like crispy tofu chunks, white beans, or crumbled tempeh during the last few minutes of cooking. For a more filling version, mix in some cooked wild rice, farro, or small pasta shapes.
If you really love mushrooms, try using different kinds like shiitake, oyster, or porcini for more interesting flavors. Dried mushrooms soaked in hot water make a super flavorful liquid you can use to replace some of the regular broth.
Serving Suggestions
This soup tastes great by itself, but it's even better with crusty sourdough bread or homemade croutons. For a fancy touch, serve it in small cups as an appetizer with a few drops of truffle oil and some fresh thyme sprinkled on top.
You can also use this soup as a sauce for pasta, in casseroles, or as the base for a pot pie filling. It's so versatile you can make a big batch and use it different ways all week long.
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Frequently Asked Questions
- → Can I make this soup gluten-free?
Sure, just swap in rice flour or a gluten-free mix instead of regular flour to thicken your soup.
- → What mushrooms work best for this soup?
Baby Bella mushrooms are fantastic, but regular white mushrooms or portobellos work nicely too.
- → Can I make this soup without wine?
Of course, just add an extra half cup of broth instead of wine and you'll still get great flavor.
- → How can I store leftovers?
Put your soup in a sealed container and keep it in the fridge for up to 4 days or freeze it for about 3 months.
- → What can I serve with this soup?
This soup goes great with a chunk of bread, a light salad, or as a starter before your main dish.
- → Can I customize this soup with other ingredients?
For sure! Toss in some tofu, chickpeas, or lentils for protein, or add potatoes or rice to make it more filling.