why make this recipe
Mushroom soup is a comforting dish that warms the spirit and satisfies the stomach. This version is special because it doesn’t use cream, making it lighter and healthier. By combining various types of mushrooms, vegetables, and simple ingredients, you get a rich, savory flavor profile. It’s perfect for a cozy dinner or an appetizer for gatherings. Plus, this recipe is easy to make and lets the natural earthiness of the mushrooms shine through.
how to make Mushroom Soup
Ingredients:
- 1 cup dried mushrooms (Shiitake… or more fresh mushrooms, see notes)
- 1 ½ cups vegetable broth
- 2 tbsp olive oil (sub soy sauce to keep this recipe oil-free)
- 1 onion (chopped)
- 4 fresh garlic cloves (chopped, or sub garlic powder)
- 2 celery stalks (chopped)
- 2-3 cups fresh mushrooms (cleaned & chopped, see notes)
- 2-3 carrots (finely diced)
- 3-4 cups veggie broth
- 2 tsp Italian herbs
- ⅓ cup cashews
- ¾ cup milk of choice (almond/ soy/ regular milk)
- 1-2 tbsp nutritional yeast (or grated parmesan)
- juice of ½ a lemon
- pinch of salt
Directions:
- Soak the dried mushrooms in 1 ½ cups of veggie broth and set aside.
- Soak the cashews in hot water and set aside.
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery, and sauté until golden brown.
- Add the fresh mushrooms and sauté for a few more minutes until they’re cooked and crispy.
- Stir in the carrots, soaked mushrooms (with the veggie broth), and 3 cups of vegetable broth. For a thinner soup, add 4 cups of veggie broth.
- Season with salt and black pepper based on how salty your veggie broth is. Add the Italian herbs and let it simmer uncovered for about 15 minutes.
- Drain the soaked cashews and blend them with the milk, nutritional yeast, fresh lemon juice, and about 1/3 of the mushroom broth until smooth.
- Mix the cashew cream into the mushroom soup mixture.
- Garnish with parsley or fresh thyme and enjoy!
how to serve Mushroom Soup
Serve the mushroom soup hot, garnished with a sprinkle of parsley or thyme on top. It pairs wonderfully with crusty bread or a light salad. This hearty soup can stand alone as a meal or be an excellent starter for your dinner.
how to store Mushroom Soup
Store any leftover mushroom soup in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze the soup for up to 2 months. If freezing, make sure to leave some space in the container since the soup will expand when frozen.
tips to make Mushroom Soup
- If you prefer a richer mushroom flavor, feel free to add more dried mushrooms or use a variety of fresh mushrooms.
- Adjust the consistency of the soup by adding more or less vegetable broth depending on your preference.
- For a nut-free version, you can omit the cashews and simply blend the soup without them for a simple broth-based soup.
variation (if any)
You can switch up the vegetables in this soup by adding sweet potatoes, spinach, or leeks. For more protein, consider adding cooked lentils or beans. Change the herbs based on your taste, using thyme, rosemary, or parsley.
FAQs
Q: Can I use only fresh mushrooms instead of dried mushrooms?
A: Yes, you can substitute dried mushrooms with more fresh mushrooms. However, soaking the dried mushrooms adds depth of flavor to the soup.
Q: Is this recipe suitable for vegans?
A: Yes, this mushroom soup is vegan-friendly. It uses plant-based ingredients and can easily be made oil-free by substituting olive oil with soy sauce.
Q: What can I do if I don’t have nutritional yeast?
A: If you don’t have nutritional yeast, you can use grated parmesan cheese for a non-vegan option. Alternatively, simply omit it or season your soup with other herbs and spices.
Healthy Mushroom Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and healthy mushroom soup that is light, creamy, and rich in flavor without using cream.
Ingredients
- 1 cup dried mushrooms (Shiitake or other varieties)
- 1 ½ cups vegetable broth
- 2 tbsp olive oil (or soy sauce for oil-free)
- 1 onion, chopped
- 4 fresh garlic cloves, chopped (or garlic powder)
- 2 celery stalks, chopped
- 2–3 cups fresh mushrooms, cleaned & chopped
- 2–3 carrots, finely diced
- 3–4 cups veggie broth
- 2 tsp Italian herbs
- ⅓ cup cashews
- ¾ cup milk of choice (almond, soy, or regular)
- 1–2 tbsp nutritional yeast (or grated parmesan)
- Juice of ½ a lemon
- Pinch of salt
Instructions
- Soak the dried mushrooms in 1 ½ cups of veggie broth and set aside.
- Soak the cashews in hot water and set aside.
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté until golden brown.
- Add the fresh mushrooms and sauté for a few more minutes until they are cooked and crispy.
- Stir in the carrots, soaked mushrooms (with the veggie broth), and 3 cups of vegetable broth. For a thinner soup, add 4 cups of veggie broth.
- Season with salt and black pepper based on the saltiness of your veggie broth. Add the Italian herbs and let it simmer uncovered for about 15 minutes.
- Drain the soaked cashews and blend them with the milk, nutritional yeast, fresh lemon juice, and about 1/3 of the mushroom broth until smooth.
- Mix the cashew cream into the mushroom soup mixture.
- Garnish with parsley or fresh thyme and enjoy!
Notes
Store any leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Adjust the consistency with broth as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: mushroom soup, vegan soup, healthy recipes, comfort food, easy soup recipe
