May cause spontaneous “mmm” noises
Table of contents
About this recipe
I made this mushroom soup because Berlin winters call for cozy comfort that doesn’t weigh you down. It’s quick, needs just a handful of ingredients, and has that earthy, deep umami flavor that feels like a luxury meal without the fuss. I believe mushroom soups are one of the most indulgent soups of all foods that come in a bowl! I love mixing and testing with different mushrooms, different herbs, and adding more or fewer veggies depending on my mood. It’s gut-friendly, gentle, and loaded with nutrient-rich greens and miso goodness. Perfect for anyone craving something warming, creamy, and IBS-safe—without onion, garlic, or dairy sneaking in.why
Why This Mushroom Soup Is Healthy
This creamy vegan mushroom soup is more than cozy comfort food — it’s loaded with real nourishment that supports gut health and overall wellbeing.
Balanced Comfort Food:
With fiber from veggies, and plant-based creaminess, this soup keeps you satisfied without heaviness or bloat.
Gut-Friendly & IBS-Safe:
Made without onion, garlic, or dairy — all common IBS triggers.
Nutrient-Dense Vegetables:
Each bowl brings a mix of kale, spinach, and carrots, giving you a boost of vitamins A, C, and K, plus iron and fiber — essential for healthy digestion and glowing skin.
Miso & Nutritional Yeast for Depth + Immunity:
Miso paste supports gut health thanks to natural probiotics, while nutritional yeast adds a savory, cheesy taste packed with B vitamins and protein.
Anti-Inflammatory Herbs & Spices:
Thyme, sage, and paprika don’t just smell amazing — they’re full of antioxidants that help reduce inflammation and support the immune system.
Ingredient Notes & Substitutes – Veggies
Mushrooms – Any mix like portobello, oyster, shiitake, or champignon adds depth and texture.
Carrots – Bring a touch of sweetness and color.
Spinach & kale – Stirred in at the end for color, nutrients, and freshness.
Parsley & chives – For bright, fresh finishing touches.
Ingredient Notes & Substitutes – Broth
Flour – Use gluten-free or regular (AP) to thicken the soup slightly.
White wine – Adds acidity and depth; sub with white wine vinegar if avoiding alcohol.
Mushroom powder – Optional, but amps up the earthy umami kick.
Water – The base of the broth; use hot water for quicker blending of flavors.
Vegan butter or olive oil – For sautéing and richness.
Plant-based milk or vegan cream – Makes it silky and creamy; coconut milk works too.
Light miso paste – Adds umami depth and gut-friendly probiotics.
Spices – Salt, paprika, cumin, nutritional yeast for balance and savory warmth.
Herbs – A small tied bouquet of thyme, sage, oregano, and chives for aromatic flavor.
Bay leaves – Add subtle warmth and depth.
Optional add-ins – Broccoli florets, onion, garlic, or chili for spice lovers.
IBS & Low-FODMAP Tips
- Choose Low-FODMAP Mushrooms: Use oyster mushrooms as your main variety. Avoid portobello, shiitake, or king oyster if you are sensitive to FODMAPs. Canned button mushrooms are fine if drained thoroughly.
- Skip Onion & Garlic: Both are high-FODMAP. Use the optional herb bouquet (thyme, sage, oregano, chives) to boost flavor instead.
- Substitute Wine Carefully: Replace white wine with 3–4 tablespoons of white wine vinegar to avoid alcohol-induced gut upset.
- Go Easy on High-FODMAP Veggies: Broccoli and carrots are safe in moderate amounts, but avoid adding cauliflower or garlic-heavy ingredients.
- Use Miso for Umami: Light miso paste is gut-friendly in small amounts, giving rich savory flavor without adding FODMAPs.
- Optional Fat Source: Vegan butter is easy on digestion; olive oil is optional if tolerated.
Recipe card with notes
Easy Mushroom Soup
Equipment
- Large soup pot
- Wooden spoon
- Ladle
Ingredients
- 600-700 g mushrooms of choice (cut into bite-size strips (see note 1))
- 2 medium carrots (cut into small-medium cubes)
- 2 tbsp all-purpose or gluten-free flour
- 5 tbsp white wine (or 3–4 tbsp white wine vinegar)
- 2 tsp mushroom powder (optional)
- 7 cups 1.5–1.7 L hot water
- 50 g vegan butter or 3 tbsp olive oil
- 1/3 cup plant-based milk or vegan cream (optional)
- 1 tbsp light miso paste
- 2–3 tsp salt
- 1/2 tbsp paprika
- 1/2 tbsp cumin
- 1/4 cup nutritional yeast
- Small bouquet of thyme (sage, oregano, and chives (tied with string))
- 1 large bay leaf or 3 small ones
- 1 handful spinach (chopped)
- 1 handful kale (chopped)
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Small broccoli head (florets)
- Medium-large onion (sliced)
- 2 crushed garlic cloves
- Chili flakes
Instructions
- Sauté – Heat vegan butter or olive oil in a deep pot over medium heat and sauté onion (if using) until softened.
- Add mushrooms – Increase heat to medium-high and cook for 15 minutes until browned and releasing liquid.
- Thicken – Stir in flour and cook until it disappears into the mix.
- Deglaze – Pour in white wine or vinegar, scraping the bottom to lift flavor.
- Build base – Add carrots, miso paste, and spices. If using, toss in broccoli and dried mushrooms. Stir well.
- Simmer – Add hot water, scraping the bottom to lift flavor. Add the herbs bouquet, and bay leaves. Cover and simmer 20 minutes, stirring occasionally.
- Finish – Add chopped spinach, kale, and herbs. Stir in plant milk or cream if using. Cook 5 more minutes.
- Rest & serve – Remove bouquet and bay leaves. Turn off heat, cover, and let sit 10 minutes before serving.
Video
Notes
- Optional mushrooms: portobello, shiitake, king oyster, champignon, oyster, any you like really. You can use one type or mix, which will totally upgrade the flavor! You can also use dried mushrooms like small shiitakes or shiitake strips.
- For IBS: skip onion, garlic, and use the white vinegar option for the wine. Stick to oyster or champignon mushrooms for easier digestion.
- Store leftovers in a sealed glass container for up to 5 days in the fridge. Reheat gently over medium heat or microwave.
- Nut-free by default; to make creamier, blend a small portion of soup and stir it back in instead of using cashews.
