Vegan Mushroom Soup

Vegan mushroom soup - delicious, creamy, and comforting. This dairy-free mushroom is very easy to make, needs only a handful of basic ingredients, and gets ready within 35 minutes.

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 164kcal

Author Vandana Chauhan

Equipment

Cooking pot
Blender

Ingredients

4.5 cups sliced button mushrooms
1 medium-sized onion finely chopped
1.5 teaspoon minced garlic cloves
2 cups unsweetened oat/ any other plant-based milk
3 cups vegetable stock/ water
1 teaspoon dried thyme
Salt & pepper to taste
3 tablespoons corn starch
¼ cup water
1 tbsp olive oil/ vegan butter

Instructions

Heat oil in a pot. Add onion, garlic, and saute until onion turns translucent.
Add mushroom slices and cook until they start releasing moisture. Add thyme, salt, and pepper. Saute for about a minute.
Add vegetable stock, mix, and cover the pan. Cook covered for around 10 minutes.
Remove the lid and add milk. Stir continuously for 2-3 minutes. After that cook it uncovered for another 2-3 minutes.
In a bowl, mix corn starch and water. Add this corn starch slurry to the soup. Stir continuously for about a minute to avoid lumps. Cook for around 2 minutes or until the soup thickens. Switch off the gas.
Garnish with ground pepper and chopped fresh herbs of your choice. Enjoy!

Notes

To make the soup tastier and more interesting, use a combination of different mushrooms you like.
If you don’t like chunks of mushrooms in your mushroom soup and prefer a creamier soup, blend the soup after adding vegetable stock.
For extra creaminess, add coconut cream to the soup.

Nutrition