Description
This ultra-rich creamy vegan mushroom soup is a dairy-free comfort food favorite, made with a medley of mushrooms, white wine, and blended cashew cream. It’s velvety, umami-rich, and perfect for chilly nights or a cozy weekend meal.
Ingredients
Scale
- 0.5 oz (about 14g) dried porcini mushrooms (optional)
- 1 cup warm water (for soaking porcini, optional)
- 1 lb (450g) fresh mushrooms, mixed (cremini, shiitake, oyster, maitake)
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp vegan butter (or more olive oil)
- 1¼ tsp kosher salt, plus more to taste
- ½ tsp freshly cracked black pepper
- ½ cup dry white wine
- 1 bouquet garni (a bundle of rosemary, thyme, and bay leaves)
- 4 cups vegetable broth
- ½ cup raw cashews
- 1 tbsp white miso paste (or red miso)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp Dijon mustard (optional)
- 2 tbsp fresh chopped chives and/or parsley for garnish
Instructions
- (Optional) Soak dried porcini mushrooms in 1 cup room-temperature water for 20–30 minutes. Strain and reserve the soaking liquid.
- Clean and slice mushrooms. Tear delicate ones by hand. Remove woody stems from shiitake.
- In a large pot, heat olive oil over medium-high. Add onion with a pinch of salt; sauté 5–6 minutes until soft. Add garlic and cook 1 more minute.
- Add vegan butter and all mushrooms. Cook 10–12 minutes until softened and lightly browned. Season with salt and pepper.
- Pour in white wine; stir and scrape browned bits. Simmer 2–3 minutes until alcohol smell fades.
- Add the reserved mushroom soaking liquid (if using), vegetable broth, and bouquet garni. Bring to boil, then reduce heat and simmer for 15 minutes.
- Remove bouquet garni. Scoop out about ⅓–½ of the soup. Blend with cashews, miso, and soy sauce until smooth and creamy.
- Return blended soup to pot. Simmer another 5–10 minutes to thicken. Stir in Dijon mustard (if using). Adjust seasoning to taste.
- Serve hot, garnished with chopped chives or parsley.
Notes
- Use a variety of mushrooms for depth of flavor.
- Adjust seasoning according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: creamy vegan mushroom soup, dairy-free soup, plant-based soup, comfort food