Vegan Cream of Mushroom Soup

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ChampagneYogi
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Quick & simple to make, this Vegan Cream of Mushroom Soup is the perfect fall soup. Warm, cozy and full of heavenly mushrooms. Rich and creamy yet leaves you with zero sickly feeling typically found with heavy cream based soups. And bonus – it’s Keto friendly, vegan and gluten-free.

There’s something quite delicious about a bowl of homemade soup. It’s both heart-warming and nourishing at the same time. I find there’s nothing more comforting during the cold and wet months than a bowl of Cream of Mushroom soup.

I have fond memories of both my Mum and Nanna making homemade mushroom soup when I was a child. Through them I found my love of mushrooms. I enjoy all types of mushrooms, but hands down my favourites are Chanterelles and Shitake mushrooms. The nutrient content is far more beneficial than the typically used white cap mushroom.

My Vegan Cream of Mushroom soup has become a regular soup on rotation, and I don’t think there’s a single winter I haven’t made it. It is perfect when having guests over. You can easily add a serving of quinoa or brown rice to make it more hearty. I also like to toss in any greens I have any left in my refrigerator.

Health Tip:

Keep a bag of organic frozen greens in the freezer – this way you can boost nutrients to most of your meals.

This soup is welcomed and requested as a starter for Thanksgiving. During Friday night movie night with the family we love it with a warm gluten free baguette. To make it vegan and gluten-free – I swapped out heavy cream and butter typically used in cream based soups for heart healthy plant-based alternatives.

Did you know mushrooms have incredible healing benefits, I’m sharing the top 6 below: for more info on the benefits check out Dr. Axe website.

Before you head out to the supermarket, download my FREE Healthy Habits Guide for additional plant based lifestyle ideas.

Healing Benefits of Mushrooms:

Cancer fighting properties
Reduce inflammation and improve immunity
Protect your heart
Support energy and brain function
Aids in weight management
Natural Vit D option

I’ve adapted my original Vegan Cream of Mushroom Soup recipe to create this one. I like to think this vegan mushroom soup is more exotic and uses the healing powers of Shiitake mushrooms combined with the luxury of Chanterelles.

Print
Exotic cream of mushroom soup (vegan style)
Ingredients
  • 2 tbsp olive oil
  • 1 yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 cup Shiitake mushrooms roughly chopped
  • 1 cup baby Bella mushrooms roughly chopped (baby portabella mushrooms)
  • 1 cup Chanterelle mushrooms
  • 1/2 cup white wine
  • 3 cups mushroom stock or vegetable stock
  • 1 cup dried wild mushrooms can be omitted, just increase baby bellas
  • 1 cup full fat coconut milk
  • 1 tsp celtic sea salt
  • 1 tsp black pepper
  • 1 tsp fresh thyme plus more for garnish
Instructions
Mushroom Stock:
  1. In a heat proof bowl, place dried wild mushrooms and 3 cups of boiling water. Let sit until softened ~ 20 minutes. Pour mushrooms into a strainer over a bowl and reserve the “mushroom stock”
Soup directions:
  1. Heat the oil and garlic over medium heat in a pot large until fragrant and golden in colour. Add the chopped onion continue to cook until the onion has softened ~ 3-5 minutes.
  2. Add mushrooms and continue to cook until softened and lightly browned ~ 3-5 minutes.
  3. Increase the heat to medium-high, pour in the white wine and continue to cook for a minute while stirring. Remove ¼ cup of mushrooms and set aside to garnish soup bowls.
  4. Stir in the mushroom stock and add in dried mushrooms, if using. Reduce heat to low, cover and simmer for 5-10 minutes.
  5. Stir in the coconut cream until well blended.
  6. Pour Into a high speed blender, or immersion blender and blend until smooth.
  7. Taste test and increase salt and pepper according to taste. Serve with reserved mushrooms, and fresh thyme.
Recipe Notes
  • simply swap out mushroom stock for vegetable stock if you are not using dried wild mushrooms

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XO Amanda