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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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, 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.
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.
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!
Other mushroom recipes you’ll LOVE
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Mushroom Soup Recipe
Mushroom Soup
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
- 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.
- Pulse dried mushrooms into a fine chop, in the food processor. Set aside.
- 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.
- 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.
- Add broth, bay leaf, and finely chopped dried mushrooms. Bring to a boil, reduce heat and simmer for 10 minutes.
- 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.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
looks delish and super easy… my kind of meal ;o)
I love mushroom soups. I will need to try this. Pinning now!
This looks divine! I can’t wait to try it.
I love mushrooms!! Unfortunately my husband is mushroom prejudiced! Any tips on converting him? 😉
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!
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.
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)
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!
I have a question about the dry Shitake mushrooms, do they have to be soaked?
Isabelle, no you don’t have to soak the dried Shitake mushrooms. Basically, you finely chop them so they are more like a powder when you add them. Then, they get cooked into the soup and absorb any moist they need in the cooking.
Do you buy a certain kind of dried shiitake mushrooms? That’s not something our store has! Thought about trying without them but afraid it wouldn’t be as good.
Wtacy, I find the dried mushrooms in the produce section of my grocery store. Usually near the fresh mushrooms, the herbs, or the dried fruits. I often ask the produce guy at my store if I can’t find something (he’s very helpful). Many stores carry the dried ones nowadays. I have seen this brand at my store (Amazon affiliate links) https://amzn.to/37k4Pwm , though I’m not brand loyal. And I see this one is an Amazon choice https://amzn.to/3f700cy . The dried mushrooms deepen the flavor of the soup. Could you make it without them, yes, but it does add to the flavor if you use them.
Were the third cup dried mushrooms measured before or after chopped
Stacy, the 1/3 cup dried mushrooms are measured before they are chopped. Then, after you measure them, you’ll pulse them in the food processor.
Hi Debi,I have made the soup a couple of times and it’s delicious .
I was wondering if freezing it compromises the flavour or texture?
Sandra, Thanks so much! I’m so glad you love it! I have not tried to freeze it, but I bet it would work well. I need to remake it soon and test that. I’ll update the recipe with that info once I can get to it. Also, if you try it, let me know how it goes.
My daughter can’t have milk. would it be ok if I used coconut milk in this recipe?
Alice, yes, plant based milk will work very well in this recipe. Canned coconut milk will give the soup a slightly coconut flavor, which you may find appealing! Plain soy milk would also work and be a bit more neutral in flavor.
Used the soaking water from rehydrating dried shatakiesused a day before. Excellent! Thank you!
Great recipe! I had handed diced my mushrooms, but I can see where a food processor would be more efficient.