Creamy Vegan Mushroom Soup

This rich creamy vegan mushroom soup always feels like the coziest upgrade to classic comfort food. Loaded with earthy mushrooms and built on a deep savory base this soup goes beyond ordinary cream of mushroom and is equally welcome at a holiday table or just for a quiet night in.

I still remember testing this on a cold fall afternoon and everyone stopped what they were doing to come to the kitchen. Now it is the most requested soup every winter in my house.

Ingredients

• Dried porcini mushrooms: deepen the flavor and provide a savory mushroom stock Look for porcini or mixed dried mushrooms that smell woodsy and clean
• Fresh mushrooms: such as cremini shiitake oyster and maitake add varied texture and taste Use a mix for a layered flavor profile Pick firm plump mushrooms without slimy spots
• Extra virgin olive oil: brings out richness in the vegetables Opt for high quality golden oil
• Large sweet onion: gives a natural gentle sweetness Choose onions with crisp papery skins and no green shoots
• Garlic cloves: provide an aromatic backbone Fresh garlic cloves are best for bold flavor
• Vegan butter or more olive oil: gives a luscious mouthfeel Choose plant based butter with simple ingredients
• Kosher salt and freshly cracked black pepper: allow you to precisely control seasoning Pick flaky salt and fresh ground pepper for best results
• Dry white wine: lifts and balances the earthiness Pinot Gris Sauvignon Blanc or similar crisp wine works Avoid oaky varieties
• Bouquet garni featuring rosemary thyme and bay leaves: infuses herbal notes Use fresh herbs with bright aroma
• Good quality vegetable broth: delivers depth Use homemade or a low sodium option to showcase mushroom flavor
• Raw cashews: blend into a velvety finish Use whole raw unsalted cashews for best texture
• White miso paste: adds an umami boost Choose mellow white or use red for some extra punch
• Soy sauce or tamari for gluten free: ties flavors together For deeper flavor use dark tamari or soy sauce with no additives
• Dijon mustard optional: brings a rounded pop of acidity Use a smooth variety without extra sugar if possible
• Fresh chives and parsley: brighten the whole dish Use just picked herbs for vibrant green color

Step-by-Step Instructions

Make Mushroom Stock:

If using dried mushrooms soak them in cool water for thirty minutes with a smaller bowl to keep them submerged Once softened remove and strain liquid through a fine sieve to catch grit then rinse mushrooms thoroughly before slicing

Prep Fresh Mushrooms:

Slice cremini and shiitake mushrooms removing shiitake stems Tear oyster or maitake mushrooms into strips Discard any tough or woody parts

Sauté Aromatics:

Heat olive oil in a Dutch oven over medium high Add onions with a pinch of salt and stir for four to five minutes until softened Add chopped garlic and continue sautéing one to two minutes until just golden

Cook Mushrooms:

Add vegan butter to the pan then the fresh mushrooms and rehydrated dried mushrooms Cook for about five minutes until mushrooms soften and release juices Season with salt and black pepper

Deglaze with Wine:

Pour in the dry white wine and use a spoon to scrape up any browned bits Simmer three to four minutes until alcohol smell is gone and some liquid has evaporated

Simmer Soup:

Add mushroom stock if using leaving out the last bit to avoid sediment Also pour in vegetable broth Add bouquet garni and bring everything to a gentle boil Cover reduce heat and let simmer for fifteen minutes

Blend for Creaminess:

Scoop out one third to half of the soup with some mushrooms Transfer to a blender with cashews miso and soy sauce Blend slowly then on high until entirely smooth and creamy

Finish Soup:

Return the blended soup to the pot Stir well and simmer five to ten minutes longer for flavors to develop and the soup to slightly thicken Season to taste with more salt pepper and Dijon mustard if using Remove bouquet garni

Serve and Garnish:

Ladle the hot soup into bowls Drizzle with a little olive oil for extra richness and sprinkle with chopped fresh chives or parsley

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Dried porcini mushrooms are hands down my favorite special touch here Nothing matches the savory depth they add and every winter my family loves the deep aroma filling the kitchen when the soup goes on the stove

Storage Tips

Cool the soup completely before transferring to sealed containers Store in the fridge for up to five days or freeze for two months Let thaw overnight in the fridge before reheating gently on the stove Stir well as you reheat to restore the creamy texture

Ingredient Substitutions

You can skip dried mushrooms and use extra broth for a milder flavor For a cashew free version try light coconut milk or a blend of cannellini beans and plant milk though the texture will be less silky White wine can be substituted with vegetable broth and a splash of sherry vinegar for brightness

Serving Suggestions

Serve this soup with warm crusty bread or a simple green salad For a fancy meal add a swirl of vegan crème fraîche or a drizzle of truffle oil on top Small bowls make an elegant starter for a dinner party

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Cultural Context

Traditional cream of mushroom soup is often loaded with dairy and flour but this version honors the essence of classic mushroom soup while making it accessible to all eaters The use of miso soy and a bouquet garni brings layers of flavor inspired by both French and Japanese cooking traditions

Recipe FAQs

→ How do you achieve a creamy texture without dairy?

Raw cashews are blended into a portion of the soup, making the base thick and creamy while keeping it plant-based.

→ Which mushroom varieties work best?

Cremini, shiitake, oyster, and maitake offer depth and earthiness, but any combination will impart robust flavor.

→ Can I skip the white wine?

Yes, replace it with extra broth and a splash of sherry or white wine vinegar for a similar brightness and acidity.

→ What are good garnishing options?

Chopped fresh parsley or chives, and a drizzle of quality olive oil add both color and fresh flavor to each serving.

→ Is it possible to make the soup nut-free?

Substitute cashews with lite coconut milk or use cannellini beans and plant-based milk for a different but creamy result.

→ How do you build savory depth in the flavor?

Layering dried and fresh mushrooms, sautéed aromatics, miso, soy sauce, and simmered herbs infuses rich umami taste throughout.