Vegan mushroom soup

Vegan mushroom soup is a delicious, creamy, dairy-free and flour-free easy vegan soup recipe. A perfect fall recipe to warm up your soul.

I will be traveling to India soon and need to finish off many things before that. I am excited to meet my parents and sister but have already started missing Amit. He will be joining me there later and we will come back together. Before leaving, I want to clear off most of the fresh ingredients from my kitchen as Amit will be eating out on weekdays.

There was a huge box of fresh button mushrooms in the fridge which I bought to make something else but now since I am really busy with packing and closing other things, I thought of making some simple vegan mushroom soup.

I really love mushroom soup but not the one with too much cream in it. This is a perfect recipe if, like me, you also like a creamy texture but not the creamy taste in your mushroom soup.

It’s very easy to make and a great recipe for those hectic days when you don’t want to spend hours in your kitchen.

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How to make Vegan Mushroom Soup?

Recipe:

Preparation time: 5 minutes

Cooking time: 30 minutes

Total time: 35 minutes

Serves: 3

Ingredients:

• Chopped button mushrooms: 2 cups (You can use any mushroom of your choice)
• Onion: 1 small
• Garlic cloves: 2
• Unsweetened almond/cashew milk (If you not vegan, you can use normal dairy milk also): 2 cups
• Water: 2 cups
• Dry thyme: 1 teaspoon (You can also use a sprig of fresh thyme)
• Corn starch: 1.5 teaspoon
• Freshly ground pepper: 1 teaspoon / as per taste
• Salt as per taste
• Normal/ Vegan butter : 1 tablespoon

Method:

• Finely chop onions and grate garlic cloves
• Melt butter in a pot and add crushed garlic to it. Saute for around 30 seconds and then add onions
• Once the onions turn translucent add in the mushrooms
• Saute mushrooms till they release all the moisture and start turning brown from sides
• Take out around 1.5 tablespoons of mushrooms in a bowl and keep aside
• Add thyme, pepper and salt to the pot and mix well
• Now add in milk and water to the pot and cook it for 7-8 minutes
• Blend the soup using a hand blender/ food processor till it becomes smooth.
• In a bowl, mix corn starch and 1 tablespoon water, add it to the soup.
• Add back the mushroom pieces taken out earlier, to the pot
• Boil for another 6-7 minutes and switch off the gas
• Take out the soup in a bowl. Garnish with few drops of olive oil, chili flakes, freshly ground pepper, coriander leaves and dry thyme (optional)
• Serve hot. Enjoy with toasted bread and butter