Cream of Mushroom Soup

Prep Time 10 mins
Cook Time 60 mins
Total Time 1 hr 10 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Fall, Winter
Description

Cozy Up with Our Creamy Vegan Mushroom Soup

Dive into bowl-fuls of comfort with this elegantly earthy Cream of Mushroom Soup — a plant-based classic that feels like a warm hug on chilly days. This recipe starts by building a robust mushroom stock from meaty portabella caps, sweet, caramelized aromatics, and fragrant thyme, creating a savory foundation that's deeply satisfying and full of umami. 

Then, tender leek and sliced mushrooms are sautéed to perfection and gently blended with white wine and velvety soy creamer to create a luscious, creamy texture without dairy. Every spoonful delivers smooth richness with real, whole-food flavor — no canned shortcuts, just soul-warming, homemade goodness. 

Whether you're serving it as a starter, a cozy dinner, or ladling it into lunch thermoses for the week, this soup is a must-make for mushroom lovers everywhere.

Mushroom Stock:
  • 16 ounces portabella mushrooms (stems only, reserve the caps)
  • 1 large carrot (chopped)
  • 1 medium yellow onion (diced)
  • 2 tablespoons butter
  • 1 sprig of thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups water
    • The Soup:
  • 16 ounces portabella mushroom caps (cut into 1/4-inch sliced)
  • 3/4 cup butter
  • 1 leek (light green and white parts only, finely diced)
  • 1/3 cup flour
  • 2/3 cups dry white wine
  • 1/4 teaspoon thyme
  • 2 cups non-dairy milk
  • salt and pepper (to taste)
Instructions
  1. 1
    Mushroom Stock:

    Clean the mushrooms with a clean, damp cloth. Remove the stems from the caps and set the caps aside. Roughly chop the stems.

     

  2. 2

    Melt the vegan butter in a large stockpot over medium heat and add the mushroom stems, carrot, onion, and thyme. Add the salt and pepper, and cook for 10 to 15 minutes, until the vegetables are tender and caramelized. 

  3. 3

    Add the water to the pot and bring the mixture to a boil. Reduce the heat and let the stock simmer for about 30 minutes to develop the flavors. 

  4. 4

    Strain the stock and set it aside. (Discard the mushroom stems and vegetables. Meanwhile, start on the next phase of the soup below.

  5. 5
    The Soup:

    Melt the vegan butter in a large stockpot over medium heat.

  6. 6

    Add the diced leek and saute for 10 to 15 minutes, stirring continuously.

  7. 7

    Add the sliced mushroom caps and stir to combine. Continue to cook, stirring often, for 10 to 12 minutes, until the mushrooms have cooked down and rendered their moisture.

     

  8. 8

    Stir in the flour and cook for 1 to 2 minutes more, then stir in the wine and thyme. Next, add the stock from above. Stir to combine. 

  9. 9

    Lastly, stir in the non-dairy milk. Heat through, over medium heat, and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 421kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 6.3g32%
Sodium 620mg26%
Potassium 780mg23%
Total Carbohydrate 28g10%
Dietary Fiber 3.6g15%
Sugars 6g
Protein 8.7g18%
Vitamin A 3100 IU
Vitamin C 9 mg
Calcium 102 mg
Iron 3.2 mg
Vitamin D 2.4 mcg
Vitamin E 2.3 mg
Vitamin K 22 mcg
Vitamin B6 0.32 mg
Folate 74 mcg
Magnesium 46 mg
Zinc 1.3 mg
Selenium 12 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan cream of mushroom soup recipe.
Read it online: https://sproutfulkitchen.com/recipe/cream-of-mushroom-soup/