autumn holiday food kid friendly soup vegan

Vegan Mushroom Soup

May 27, 2011

Vegan Mushroom Soup

Really there is not much more to say about this amazing creamy vegan mushroom soup other than it is just that, amazing!! Most mushroom soup recipes rely heavily on both cream and butter but here the rich earthy flavours of mushrooms are allowed to shine. The addition of rice and a little non-dairy milk are all that is needed to give this simple vegan mushroom soup a rich and creamy texture.

I adore mushrooms, they are a staple in so many dishes and are a wonderful simple vegetarian ingredient that provide robust texture and flavor. This vegan mushroom soup recipe is a real celebration of just that and an absolute favourite for both Cam and I.

With fresh thyme and a combination of mushrooms the soup is bursting with flavor. If you can get a hold of fresh shiitake mushrooms than substitute these in for the dried and you could always switch up what herb you use; parsley or even rosemary would also work beautifully here.

Regular readers would be well aware of my love for soups and this simple vegetarian recipe is one I am so very happy to be sharing with you all. Elegant enough to serve as a entrée when entertaining or simply enjoy as a rich and comforting midweek meal when the weather is cool outside.

Vegan Mushroom Soup

Vegan Mushroom Soup

Preparation time: 45mins // Serves 4-6

|| note: the mushrooms you use here is really up to your taste and availability, any combination would work well but the shiitake give a real rich flavour use fresh or dried, depending on what’s available ||

Print Friendly
  • 40g (1½ oz) dried shiitake mushrooms
  • 400g (14 oz) button mushrooms, roughly diced*
  • 150g (5 oz) flat or swiss brown mushrooms, roughly diced*
  • 2 tbs olive oil
  • 2 garlic cloves, finely diced
  • 2 leeks, washed and roughly diced
  • 1 celery stick (including leafy top), roughly diced
  • 2 sprigs of fresh thyme
  • 1 lt vegetable stock
  • ¼ cup basmati rice
  • 2 tbs soy sauce or tamari
  • 1½ cups non-dairy milk (I used rice milk)

to serve

  • extra fresh thyme
  • roughly chopped dry roasted almonds

Place the dried shiitake mushrooms in a bowl with enough hot water to cover, allow to soak for 10 minutes. Strain the mushrooms reserving approximately 1 cup of the liquid. Roughly chop the mushrooms and set aside.

Heat the olive oil in a good sized pot, add the garlic, leeks and celery and fry over a medium heat for 3-4 minutes until soft.

Add the mushroom, including the shiitake and fry over a medium heat for a few minutes tossing well.

Add the reserved shiitake liquid and the sprigs of thyme. Turn down the heat and placing a lid on the pot allow the mushrooms to gently cook for 10 minutes tossing the pan occasionally.

Add the rice and stock and bring to a gentle simmer, cook over a medium heat for 15-20 minutes until rice is tender.

Using a stick blender or in batches in a food processor blend the soup until thick and creamy. Over a gentle heat stir in the rice milk and heat through continuing to stir for a few minutes until hot.

Serve the soup in warm bowls topped with a little extra fresh thyme and the chopped almonds.

A wonderful vegetarian mushroom soup that is perfectly robust in flavor and texture, enjoy!!

Vegan Mushroom Soup

{this mushroom soup recipe was adapted from one found in The Complete Encyclopedia of Vegetables & Vegetarian Cooking by Roz Denny & Christine Ingram}

You Might Also Like

  • Heidi @ Food Doodles May 27, 2011 at 1:46 pm

    This looks fantastic! My dad has a mushroom soup recipe but it’s full of cream and butter, like you said. I think I would enjoy this 100x more 😀

  • Charles (FiveEuroFood) May 27, 2011 at 4:53 pm

    I adore mushroom soup – it’s so hearty and delicious! I find squeezing a bit of lemon juice over at the end is really the icing on the cake too – just makes it soooo good!

  • Jennifer (Delicieux) May 27, 2011 at 5:27 pm

    Mmm this looks fantastic Trudy! Like you, I LOVE soups, so perfect in this weather, but your post reminds me it’s been far too long since I made a mushroom soup. It’s funny how you’ve used soy, I use this with mushrooms too, it really adds an extra something to it.

  • connie May 27, 2011 at 7:42 pm

    yes! I love mushroom soups. thank you for the beautiful recipe and pictures.

  • The Iowa Farmer's Wife May 28, 2011 at 5:12 am

    So yummy! I definitely have to try this! I would love for you to link this up to my Vegetarian Recipes Blog Hop! :)

  • Stephanie, The Recipe Renovator May 29, 2011 at 1:16 am

    I love mushroom soup and would never have thought to blend in the rice for the creamy thickness. Brilliant! Even though it’s moving into summer here, I may have to make this now, instead of waiting until our fall. I love traveling across the world via blogs… thanks for including the shot of the kookaburra. Felt like a mini-vacation.

  • Trudy ~ Veggie num num May 31, 2011 at 10:58 am

    Thank you for the comments and feedback everyone!! Lovely to hear from you all 😀

  • Teniesha June 4, 2011 at 3:27 pm

    Oh, I miss mushrooms! Ironically, I’m studying abroad in France, where truffles and cepes are oh-so-glamourous . . . and oh-so-expensive. :( I’ll be making this soup as soon as I return home, though, that’s for certain . . . along with several other recipes here. You are fabulous! I’m sorry I never commented sooner–I was still in the stalker shadows. Also, if you don’t mind, I’m going to add you to my new blogroll because you = inspiration! :)

  • Alex June 18, 2011 at 8:13 pm

    O-M-G !!!!
    ok, so heres the situation…..just devoured a bowl (who am i kidding?!?!?! a couple of bowls!) of this beautiful-hearty-wholesome mushroom soup and i have to say if any should happen to me, i would die a VERY satisfied boy! This totally ROCKED MY SOCKS! I cant get over it! MMMMMMMMMMMMMMMmmmmmmmMMMMMM!! =]

    Definately made my day, week even! The perfect cathartic pleasure over my exam period. Thankyou!

  • Nathalie June 27, 2011 at 12:25 pm

    Would brown rice work as well as basmati rice?

  • Trudy ~ Veggie num num June 30, 2011 at 8:57 am

    Gee thank you Teniesha!! So lovely to hear Veggie num num is providing you with inspiration 😀 and dang I can’t imagine living without mushrooms, hope you get to try this soup asap!! Thanks again for the wonderful comment!!

    He-he Alex!! Am super happy to hear you loved this soup so much and that it helped you get through an exam period!! I’m guilty of eating a couple of bowls in one go myself 😀 thanks for the awesome feedback!!!

    HI Nathalie, I haven’t tried brown rice but it sounds like a lovely idea, I can see how the flavour would work wonderfully. Give it a go and if you like drop back it to lets us know how it turned out :)

  • Kristi Rimkus July 5, 2011 at 11:17 pm

    Wonderful soup. Mushrooms are so healthy that I like to add them to almost everything!

  • Vicky August 2, 2011 at 9:48 pm

    I was looking for something tasty to eat for lunch and stumbled across this…. whipped some up and I have to say it is absolutely delicious. I’m veggie but part-time vegan this week as doing a detox and this was just the job to liven up lunchtime. I will definitely be making it again.
    (btw I used wholegrain rice and it tastes fab)