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Mushroom Soup

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Mushroom Soup

This Homemade Vegetarian Mushroom Soup is absolutely divine. Just filled with earthy meaty mushroom goodness all accented by some herby thyme. And, topped off with just the right about of creamy milk. This isn’t ordinary run-of-the-mill cream of mushroom soup, no, this one is a keeper. This one is one that I’ll make again and again. It’s good. Really good!

 

Homemade Mushroom Soup from Life Currents vegetarian https://lifecurrentsblog.com

 

If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty yellow background. 

 

Recipe Notes:

I love the addition of the dried mushrooms to this Homemade Vegetarian Mushroom Soup! They give a really nice meaty texture and flavor. If you can’t find shiitake mushrooms, any dried wild mushrooms will be great. I’ve even seen mixed dried mushrooms that would be lovely in this. Look for dried mushrooms in the produce section of your grocery store.

 

Lots of Mushrooms

Clean and chop the fresh mushrooms before measuring them. That means there’s lots of mushrooms in this soup!

Chop them in the food processor, but quarter or slice them first otherwise they’ll just bounce around when you turn the machine on.

You could chop the mushrooms with a knife, but I find it makes less of a mess if I chop them in the food processor.

 

Amount of salt

The amount of salt you want to add will vary depending on the salt level in the broth you use. I love to use homemade broth (find my recipe here), and my homemade stuff doesn’t have any salt, but it is full of flavor.

Always start slow with the salt, as you can always add more, but you can’t take it out. Taste first, then, I’d start with ¼ teaspoon and work my way up in ¼ teaspoon increments.

 

Homemade Vegetarian Mushroom Soup from Life Currents https://lifecurrentsblog.com

Use your favorite broth

And, speaking of broth, feel free to use your favorite. Like I said, I have some homemade veggie broth in the freezer, so it’s easy to use that. If you prefer canned veggie broth or chicken broth, and have some in your cupboard, it’s all good, use that.

 

Shake, shake it up

I like to shake the flour with the water in a small jar with a tight-fitting lid. That way the flour is well mixed in.

 

Homemade Mushroom Soup from Life Currents vegetarian https://lifecurrentsblog.com

Milk of Choice

Also, use the milk of your choice: half and half will make a thicker richer soup that’s higher in calories; skim milk will make a thinner soup that’s lower in calories. I like the compromise of whole milk in this soup. You could even use a non-dairy milk like canned coconut milk (that would give a great thick soup) or almond milk.

 

To blend or not to blend

The husband said he loved the flavor of this soup, but wished it was a little more smooth. (He has a texture issue with mushrooms.) So, next time I make it I’ll blend the whole thing after it’s all cooked. I actually had wanted to do that for the pictures, but alas, I was hungry, and, I ate all of it before I could blend it!

Next time. Next time!

 

This Homemade Vegetarian Mushroom Soup is absolutely divine. Just filled with earthy meaty mushroom goodness all accented by some herby thyme. And, topped off with just the right about of creamy milk. This isn't ordinary run-of-the-mill cream of mushroom soup, no, this one is a keeper. This one is one that I'll make again and again. It's good. Really good!

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Homemade Vegetarian Mushroom Soup from Life Currents https://lifecurrentsblog.com

Mushroom Soup Recipe:

Homemade Vegetarian Mushroom Soup from Life Currents https://lifecurrentsblog.com
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Mushroom Soup

Servings 4
Author Debi

Ingredients

  • 2 cups finely chopped fresh cremini or button mushrooms
  • 1/3 cup dried Shitake Mushrooms
  • 2 tablespoons olive oil divided use
  • 1 small yellow onion chopped
  • ½ teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon flour dissolved in 1 tablespoon cool water
  • 1 cup milk
  • Salt and freshly ground black pepper to taste
  • Sliced sautéed mushrooms and fresh thyme for garnish

Instructions

  1. Roughly chop the fresh mushrooms, then pulse them in batches in a food processor to finely chop them before measuring. Remove all fresh mushrooms from the food processor, and place in a medium bowl or a 2-cup Pyrex measuring cup, and set aside.
  2. Pulse dried mushrooms into a fine chop, in the food processor. Set aside.
  3. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until onion is soft and starting to brown, about 15 minutes, stirring occasionally. If onion starts cooking too quickly, add a little water to the pan to slow the cooking.
  4. Add in chopped fresh mushrooms, thyme, and soy sauce. Cook over medium heat for 5-10 minutes, or until the moisture from the mushrooms disappears.
  5. Add broth, bay leaf, and finely chopped dried mushrooms. Bring to a boil, reduce heat and simmer for 10 minutes.
  6. Add diluted flour and remaining 1 tablespoon oil to the soup, and stir until the mixture thickens. Add milk, and heat through, about 5-10 more minutes on low heat. Remove bay leaf, and season with salt and pepper to taste. Garnish with mushroom slices and fresh thyme as desired.


Comments

  2. Debi says

    January 22, 2015 at 10:29 am

    Thanks, Culinary Ginger! The addition of soy sauce is like my little trick that I use for lots of soups, stews, and sauces. It gives a rich flavor that I just haven’t found in other ingredients.

  4. Debi says

    January 22, 2015 at 12:46 pm

    Sophia, just the oil in the soup itself, the second tablespoon of oil sort of rises to the top that you see in the picture. And yes, you’re right, truffle oil, or any flavored oil would be amazing!

  10. COASAHM (@COASAHM12) says

    January 22, 2015 at 1:54 pm

    This looks amazing! I personally love mushrooms my men (husband and two boys) not so much. It would definitely be good for batching and eating as lunch throughout a week. Does it freeze well?

  15. Debi says

    January 22, 2015 at 4:38 pm

    Eileen, sometimes I use Bragg Liquid Aminos as well. If those have a place in your diet? I haven’t tried coconut aminos yet. Maybe I’ll have to.

  16. Debi says

    January 22, 2015 at 4:41 pm

    Coasahm, I haven’t tried to freeze it. It was gone before I could even think about freezing it. But, I think it would be fine to freeze. If you want to make a big double batch and freeze it, I might suggest leaving the flour and the milk out until you’re ready to eat it, then add it in when it’s time to eat. That way it’s nice and fresh.

  27. Jeanne Melanson says

    January 22, 2015 at 8:39 pm

    This does look good. I like the addition of the soy sauce too, although I think I’ll try Bragg’s Liquid Amino instead. Have you ever tried that? I love it in soups. Thanks for the recipe. I printed it out and I’ll share for you. Take care!

  36. Scott says

    January 23, 2015 at 5:31 am

    I actually like the taste of mushroom soup, but hate mushrooms. As longs as they are puree’d so I don’t feel the texture, I’m fine.

  38. How We Flourish says

    January 23, 2015 at 9:31 am

    Looking at this makes me think it would taste really good with a piece of bread dunked into it!

  41. suzykaradsheh says

    January 23, 2015 at 10:52 am

    Fantastic recipe, Debi! I am a fan of mushroom soup, could have it every day this winter. Must try your version.

  43. KC the Kitchen Chopper says

    January 23, 2015 at 3:26 pm

    Love the idea of fresh and dried mushrooms. They are so healthful. So funny about not getting it blended. It’s happened at our house as well. It does show the variety of you soup, though! 🙂

  55. beckysbestbites says

    January 24, 2015 at 3:24 pm

    This soup sounds divine!! I love mushrooms and could totally enjoy a bowl right now to warm me up!!

  59. mikewinsc says

    January 25, 2015 at 6:20 pm

    I am soooo not a soup person… but this soup is definitely calling my name. Thanks for sharing Debi!

  64. Angie@chasingmyhalo says

    January 29, 2015 at 10:34 pm

    I love mushrooms!! Unfortunately my husband is mushroom prejudiced! Any tips on converting him? 😉

  65. Debi says

    January 30, 2015 at 8:02 am

    Angie, my husband never really minded the flavor of mushrooms, it’s the texture he didn’t like. So I found that if I chop them up really tiny (I use the food processor), he’s fine with it. I started with small amounts of mushrooms, then worked my way up to things like this soup. He’s still not converted, but it’s a place we can both be happy!

  66. HeidiW says

    March 8, 2015 at 3:50 pm

    Wow! Finally got around to making this soup. Delicious! This would make a great soup for holidays. I made it with milk, but I think cream would push it over the edge.

  67. Hannah says

    September 5, 2016 at 8:28 pm

    This was DELICIOUS and — I went there!

    I added some fresh spinach and spicy sausage!

    Thanks a BUNCH for sharing the recipe! ❤️

    M2M
    (Mom 2 Mom)

  68. Debi says

    September 6, 2016 at 8:53 am

    Hannah, I’m so glad you liked it! I like your additions too! Thanks so much for stopping by and leaving me a comment. It’s always so wonderful to hear good feedback! You made my day!

  69. sbonney001 says

    October 30, 2016 at 11:25 am

    This this recipe is easy and delicious! I modified to use fresh shiitake mushrooms from my CSA delivery, no dried mushrooms, and leftover homemade chicken stock. This was truly a winner and I wish I had more mushrooms to make it again!

  70. Debi says

    October 30, 2016 at 2:34 pm

    Sbonney, thanks so much! I’m so glad you loved it! This makes my day! Thanks for taking the time to write to me! 🙂

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