Name: Creamy Vegan Mushroom Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 oz (28g) dried porcini mushrooms or other dried mushrooms (optional); 16 ounces fresh mushrooms (ideally a variety such as cremini, shiitake, oyster, and/or maitake); 1 large sweet onion, finely chopped; 8 garlic cloves, finely chopped; 1 small handful of fresh chives and/or parsley, chopped; Bouquet garni: 1 large sprig rosemary, 2 sprigs thyme, 2 bay leaves; 1 tablespoon extra virgin olive oil; 2 tablespoons vegan butter (or more olive oil); ½ cup (120 mL) dry white wine; 3 cups (720 mL) good-quality vegetable broth (4 cups if not using mushroom stock); ½ cup (70g) raw cashews; 1 tablespoon white miso paste (or red miso for a more robust taste); 1 tablespoon soy sauce or tamari (use tamari for gluten free); ¼ teaspoon Dijon mustard (optional); Kosher salt and freshly cracked black pepper, to taste

Ingredients

1 oz (28g) dried porcini mushrooms or other dried mushrooms (optional)

16 ounces fresh mushrooms, ideally a variety such as cremini, shiitake, oyster, and/or maitake

1 tablespoon extra virgin olive oil

1 large sweet onion, finely chopped

8 garlic cloves, finely chopped

2 tablespoons vegan butter (or more olive oil)

Kosher salt and freshly cracked black pepper

½ cup (120 mL) dry white wine

Bouquet garni: 1 large sprig of rosemary, 2 sprigs of thyme, and 2 bay leaves

3 cups (720 mL) good-quality vegetable broth (4 cups if not using homemade mushroom stock)

½ cup (70g) raw cashews

1 tablespoon white miso paste (or red miso for a more robust taste)

1 tablespoon soy sauce or tamari (use tamari for gluten-free)

¼ teaspoon Dijon mustard (optional)

1 small handful of fresh chives and/or parsley, chopped

Instructions

Step 1: If using dried mushrooms, place them in a bowl and cover with 1 ½ cups (360 mL) room temperature water. Weigh them down to keep submerged and soak for 30 minutes until softened.

Step 2: Remove the mushrooms from the soaking liquid and strain the liquid through a fine mesh sieve to reserve the mushroom stock. Rinse the rehydrated mushrooms by agitating them gently in fresh water a few times to remove sediment. Drain and slice or tear into strips as appropriate.

Step 3: Prepare fresh mushrooms by slicing cremini and shiitake (remove stems), or tearing oyster and maitake into strips, discarding tough ends.

Step 4: Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add chopped onions with a pinch of salt and sauté for 4 to 5 minutes until beginning to soften. Stir in garlic and cook for 1 to 2 minutes more.

Step 5: Add vegan butter and once melted, add both fresh and any rehydrated dried mushrooms. Cook for about 5 minutes until softened, seasoning with salt and pepper toward the end.

Step 6: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3 to 4 minutes until the alcohol smell dissipates and some liquid evaporates.

Step 7: Add the mushroom stock (reserve a tablespoon to avoid sediment) and vegetable broth. Include the bouquet garni and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Step 8: Remove about one-third to one-half of the soup (including mushrooms but not the bouquet garni) and transfer to a blender. Add cashews, miso paste, and soy sauce. Blend on low then high speed until smooth.

Step 9: Stir the blended mixture back into the pot. Simmer for another 5 to 10 minutes to thicken and develop flavor. Adjust seasoning with salt and pepper. Stir in Dijon mustard if using. Remove the bouquet garni.

Step 10: Serve the soup in bowls, drizzling with a little olive oil for extra richness if desired, and garnish with chopped parsley or chives.

Tips & Variations

Use a mix of mushroom varieties for deeper flavor and interesting texture.

For a gluten-free version, substitute tamari for soy sauce and ensure your broth is gluten-free.

Cashews can be soaked in hot water for 15 minutes if your blender isn’t very powerful, to ensure smooth blending.

Swap white miso for red miso for a more intense, earthy flavor.

Add a splash of lemon juice or a few drops of vinegar before serving to brighten the soup.

FAQs

Can I make this soup oil-free?

Yes, you can skip the olive oil and vegan butter, sauté the vegetables in a little vegetable broth instead. The mushrooms and other ingredients will still provide plenty of flavor.

What can I use instead of cashews?

Blanched almonds or sunflower seeds can be alternatives, though cashews give the creamiest texture. If nut allergies are a concern, you can omit them and blend some cooked potato or cauliflower for creaminess.