Soups & Stews > Vegetarian Soups & Stews > Vegetable-Focused Soups > Mushroom Soup Recipe (Vegetarian)

Creamy Vegetarian Mushroom Soup

Indulge in this rich and creamy vegetarian mushroom soup, perfect for a comforting and flavorful meal. This recipe utilizes a variety of mushrooms for depth of flavor, enhanced by aromatic herbs and a touch of cream for a luxurious finish.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
6
Ingredients
  • 1 lb Assorted Mushrooms (cremini, shiitake, oyster)
  • 6 cups Vegetable Broth
  • 1 medium, chopped Yellow Onion
  • 4 cloves, minced Garlic
  • 1/4 cup Dry Sherry (optional)
  • 1/2 cup Heavy Cream or Coconut Cream (for vegan option)
  • 2 sprigs Fresh Thyme
  • 2 tablespoons, chopped Fresh Parsley
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper

Preparing the Mushrooms

Begin by cleaning the mushrooms. Gently wipe them with a damp cloth to remove any dirt. Slice the larger mushrooms and leave the smaller ones whole. This will provide different textures in the final soup.

Sautéing Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Cooking the Mushrooms

Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they release their moisture and begin to brown, about 10-15 minutes. The browning process is crucial for developing a rich, umami flavor.

Deglazing the Pot

If using, pour in the dry sherry to deglaze the pot, scraping up any browned bits from the bottom. This adds depth and complexity to the soup.

Simmering the Soup

Pour in the vegetable broth and add the sprigs of fresh thyme. Bring the soup to a simmer, then reduce heat and cook for 20 minutes to allow the flavors to meld. Remove the thyme sprigs before proceeding.

Creaming and Seasoning

Stir in the heavy cream (or coconut cream for a vegan option). Season with salt and black pepper to taste. For a smoother consistency, you can use an immersion blender to partially blend the soup, leaving some chunks for texture. Be careful when blending hot liquids.

Serving

Garnish with fresh chopped parsley before serving. This soup is delicious served with crusty bread for dipping.

Nutrition Facts Estimated per 100g of product

Calories: 80kcal, Protein: 2g, Fat: 6g, Carbohydrates: 5g

Other Considerations for Nutrition

For a lower-fat option, use milk instead of cream. Adjust salt to taste, especially if using store-bought vegetable broth, which can be high in sodium.

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FAQ

  • Can I freeze this mushroom soup?

    Yes, you can freeze this soup. Let it cool completely before transferring it to an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Can I make this soup vegan?

    Yes, simply substitute the heavy cream with coconut cream or another plant-based cream alternative. Ensure your vegetable broth is also vegan-friendly.
  • What other mushrooms can I use?

    You can use a variety of mushrooms, such as portobello, chanterelle, or porcini. The combination of different mushrooms adds complexity to the flavor.