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Vegan Cream of Mushroom Soup

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This creamy, vegan mushroom soup is rich and satisfying, perfect for a cozy meal. The combination of Portobello and Shiitake mushrooms adds depth of flavor, while the coconut milk and miso paste contribute to a smooth, velvety texture. A great comfort food option for plant-based diets.

Ingredients

Scale
  • 1 large onion, chopped into small pieces
  • ½ pound baby Portobello mushrooms, sliced
  • ½ pound Shiitake mushrooms, stems removed, sliced
  • 2 tablespoons canola oil
  • 4 cups water
  • 1 can coconut milk, light, unsweetened
  • ¼ cup short-grain white rice
  • 1 bay leaf
  • ¼ teaspoon white pepper
  • 2 tablespoons light miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh dill, minced
  • 1 small garlic clove, minced
  • 2 tablespoons pine nuts
  • 1 tablespoon nutritional yeast
  • Salt to taste

Instructions

  • Sauté Mushrooms and Onion:
    • In a medium pot, heat canola oil over medium heat.
    • Add the chopped onion, Portobello mushrooms, and Shiitake mushrooms.
    • Cook for about 10 minutes, stirring occasionally, until the mushrooms and onions are softened and lightly browned.
  • Make Soup Base:
    • Reserve ¼ cup of the mushroom mixture for topping the soup later. Set aside in a small bowl.
    • To the pot with the remaining mushroom mixture, add water, coconut milk, rice, bay leaf, white pepper, miso paste, and soy sauce.
    • Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes, covered.
  • Add Fresh Herbs and Spices:
    • Uncover the pot, and add fresh dill, minced garlic, pine nuts, and nutritional yeast.
    • Simmer for an additional 2 minutes.
  • Puree:
    • Remove the pot from heat.
    • Using an immersion blender or food processor, puree the soup until smooth. (If using a food processor, you may need to do this in batches.)
  • Season:
    • Taste the soup and adjust the seasoning with additional salt if needed.
  • Serve:
    • Ladle the soup into bowls and top with the reserved mushroom mixture.

Notes

  • The coconut milk provides a creamy base, but if you prefer a lighter soup, you can use a combination of coconut milk and vegetable broth.
  • For a richer flavor, try toasting the pine nuts before adding them to the soup

Nutrition

Find it online: https://easyfoodflash.com/vegan-cream-of-mushroom-soup/