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White bowl of mushroom soup with carrots and greens, beside herbs, shiitake mushrooms, and poppy seed challah on a brown and white kitchen towel

Easy Mushroom Soup

Diana Kostrov
This creamy vegan mushroom soup is earthy, rich, and full of depth. It’s gentle on the gut, easy to make, and comforting for cold days or cozy nights in.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine comfort food
Servings 6 servings

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
Spices
  • 2–3 tsp salt
  • 1/2 tbsp paprika
  • 1/2 tbsp cumin
  • 1/4 cup nutritional yeast
Herbs
  • 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
Optional
  • 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

  1. 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.
  2. For IBS: skip onion, garlic, and use the white vinegar option for the wine. Stick to oyster or champignon mushrooms for easier digestion.
  3. Store leftovers in a sealed glass container for up to 5 days in the fridge. Reheat gently over medium heat or microwave.
  4. Nut-free by default; to make creamier, blend a small portion of soup and stir it back in instead of using cashews.