Creamy Vegan Mushroom Soup (Printable Version)

Silky, savory soup with a blend of fresh and dried mushrooms, aromatic herbs, and a creamy cashew finish.

# Ingredients:

→ Soup Base

01 - 28 g dried porcini mushrooms or other dried mushrooms (optional)
02 - 450 g mixed fresh mushrooms, such as cremini, shiitake, oyster, or maitake, cleaned and sliced or torn
03 - 1 tablespoon (15 mL) extra virgin olive oil
04 - 1 large sweet onion, finely chopped
05 - 8 garlic cloves, finely chopped
06 - 2 tablespoons (28 g) vegan butter or additional olive oil
07 - Kosher salt and freshly cracked black pepper, to taste
08 - 120 mL dry white wine

→ Aromatics & Broth

09 - 1 bouquet garni: 1 large sprig rosemary, 2 sprigs thyme, 2 bay leaves
10 - 720 mL good-quality vegetable broth (960 mL if no mushroom stock is used)

→ For Creaminess & Umami

11 - 70 g raw cashews
12 - 1 tablespoon white miso paste (or red miso for deeper flavor)
13 - 1 tablespoon soy sauce or tamari
14 - 0.25 teaspoon Dijon mustard (optional)

→ Finishing & Garnish

15 - Fresh chives and/or parsley, chopped, for garnish
16 - Extra virgin olive oil, for drizzling (optional)

# Steps:

01 - Place dried mushrooms in a bowl and cover with 360 mL room temperature water. Submerge with a weighted bowl and soak for 30 minutes until softened. Remove mushrooms, strain soaking liquid through a fine mesh sieve to remove sediment, and reserve stock.
02 - Rinse rehydrated mushrooms in several changes of water to remove grit, then slice and set aside. For fresh mushrooms, slice cremini and shiitake (removing tough stems), and tear oyster or maitake into strips.
03 - Heat olive oil in a Dutch oven or large pot over medium-high heat. Add onion with a pinch of salt and sauté 4–5 minutes until softened. Add garlic and continue cooking 1–2 minutes until fragrant.
04 - Add vegan butter to the pot. Once melted, add fresh mushrooms and rehydrated mushrooms, if using. Cook for approximately 5 minutes until softened. Season with salt and freshly cracked black pepper.
05 - Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer 3–4 minutes, allowing the alcohol to evaporate and liquid to reduce slightly.
06 - Pour in reserved mushroom stock, leaving the sediment behind, and vegetable broth (use 960 mL if not using mushroom stock). Add bouquet garni and bring to a boil. Cover, reduce heat, and simmer gently for 15 minutes.
07 - Transfer about one third to half the soup (approximately 550–600 g), including some mushrooms but not the bouquet garni, to a blender. Add cashews, miso paste, and soy sauce. Start blending on low, then increase to high until mixture is completely smooth.
08 - Pour blended mixture back into the pot with the remaining soup. Stir and simmer for 5–10 minutes for flavors to meld and soup to thicken slightly. Remove bouquet garni. Adjust seasoning with salt, pepper, and, if desired, Dijon mustard for a hint of acidity.
09 - Ladle soup into bowls. For additional richness, drizzle with extra virgin olive oil. Garnish with chopped parsley and/or chives before serving.

# Notes:

01 - For deep flavor, use a mix of mushrooms such as shiitake, oyster, and cremini.
02 - If omitting alcohol, substitute with additional broth and a splash of sherry vinegar or lemon juice for balance.
03 - If you lack a high-speed blender, soak cashews in boiling water during prep.
04 - For nut allergies, substitute cashews with 120–240 mL lite coconut milk, or 160 g cannellini beans plus 120 mL plant-based milk, though texture and taste will slightly differ.

Go Back