This Vegan Cream of Mushroom Soup combines dried shiitake mushrooms and fresh mushrooms for a rich, earthy depth of flavor. A creamy base of plant milk and vegan butter elevates this hearty soup, perfect for a cozy night in. Whether you're a mushroom lover or just looking for a satisfying plant-based dish, this recipe is a flavorful way to enjoy a classic with a vegan twist.
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Why You'll Love This Creamy Soup
- Deep, Earthy Flavors: A blend of dried shiitake and fresh mushrooms creates an umami-packed soup that's rich and satisfying.
- Creamy and Comforting: Dairy-free plant milk and vegan butter give this soup its luxurious, velvety texture.
- Easy and Versatile: Perfect as a cozy main dish or an elegant starter, with simple ingredients and endless customization options.
- Healthy and Plant-Based: Packed with nutrients from mushrooms, potatoes, and plant-based ingredients, it's a wholesome choice.
- Meal-Prep Friendly: This soup tastes even better the next day and stores well, making it ideal for batch cooking or freezing.
Key Ingredients
Dried Shiitake Mushrooms
These mushrooms are rehydrated to create a deep, umami-packed broth that forms the soup's flavorful foundation.
Fresh Mushrooms
A mix of cremini, button, or portobello mushrooms provides a variety of textures and enhances the soup’s heartiness.
Plant Milk
Oat milk or almond milk keeps the soup creamy while maintaining a plant-based profile.
Vegan Butter
Adds richness and a smooth finish to the soup.
Onion
Essential for building a savory base with natural sweetness.
Potato
Blended into the soup, the potato adds thickness and a velvety texture without needing heavy cream.
Small Pasta
Tiny pasta shapes like ditalini make this soup hearty and filling, perfect as a main course.
Thyme
Fresh thyme adds a subtle herbal note that complements the mushrooms beautifully.
Seasonings
Black pepper, bay leaves, and soy sauce deepen the soup’s flavor.
Better Than Bouillon
Enhances the vegetable broth for a richer, savory taste.
Olive Oil
Used for sautéing and as a finishing drizzle for added richness.
Flour
Purpose flour helps thicken the soup, making it lusciously creamy.
Steps
- Rehydrate Dried Shiitake Mushrooms: Place shiitake mushrooms in a bowl and cover with hot water. Let sit for 15-20 minutes until softened. Reserve the soaking liquid for the broth.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, thyme, and a pinch of salt. Cook until softened, about 5 minutes.
- Add Fresh Mushrooms: Stir in fresh mushrooms and sauté until they release their moisture and start to brown.
- Thicken with Flour: Sprinkle flour over the mushroom mixture and stir for 2-3 minutes to cook off the raw taste.
- Build the Broth: Add the reserved shiitake soaking liquid, vegetable broth, and Better Than Bouillon. Bring to a simmer.
- Simmer and Blend: Add diced potato, bay leaves, and soy sauce. Simmer until the potatoes are tender, about 15-20 minutes. Use an immersion blender to blend the soup partially, leaving some texture.
- Cook the Pasta: Stir in small pasta shapes and cook until al dente.
- Finish the Soup: Stir in plant milk and vegan butter. Adjust seasonings with black pepper and more soy sauce if needed.
- Serve: Garnish with fresh parsley and a drizzle of olive oil. Serve hot with crusty bread.
Variations
- Gluten-Free Option: Use rice flour or potato starch instead of wheat flour and gluten-free pasta.
- Wild Mushroom Mix: Add dried porcini or fresh wild mushrooms for a more complex flavor.
- Rice Option: Replace pasta with wild rice or brown rice for a hearty twist.
Substitutions
- Plant Milk: Swap oat milk for almond, soy, or cashew milk for different flavor profiles.
- Vegan Butter: Use coconut cream or olive oil for richness.
- Potato: Use cauliflower or sweet potato for a unique twist.
FAQ
1. Can I freeze this soup?
Yes, but leave out the pasta before freezing to prevent it from becoming mushy. Add freshly cooked pasta when reheating.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
3. What’s the best mushroom variety for this soup?
Cremini or portobello mushrooms work best for their earthy flavor, but white button mushrooms are a great budget-friendly option.
Top Tip
For the best flavor, don’t skip rehydrating the dried shiitake mushrooms and using their soaking liquid. It’s the secret to the soup’s depth of flavor.
Hint
Sauté the mushrooms until golden brown to bring out their natural umami. This step is key to achieving a rich and flavorful soup.
Enjoy this Vegan Cream of Mushroom Soup, a creamy and hearty dish perfect for mushroom lovers and cozy nights in! 🌱🍲
Vegan Cream Of Mushroom Soup (Dried Shiitake)
Ingredients
- 1 cup dried shiitake mushrooms – For deep earthy flavor and rich umami.
- 8 ounces fresh mushrooms cremini, button, or portobello, sliced – Add a hearty texture and fresh mushroom taste.
- 1 medium potato peeled and diced – Helps thicken the soup naturally.
- 1 small onion finely chopped – Adds a subtle sweetness and depth.
- 2 tablespoons olive oil – For sautéing and adding richness.
- 2 tablespoons vegan butter – Enhances the creamy texture.
- 3 tablespoons all-purpose flour – Helps create a thick velvety base.
- 4 cups vegetable broth – The foundation of the soup providing flavor and body.
- 1 cup plant milk oat, almond, or soy – For a creamy, dairy-free finish.
- 1 teaspoon thyme fresh or dried – Adds a hint of earthy aroma.
- 1 teaspoon soy sauce – Boosts umami and depth of flavor.
- ½ teaspoon black pepper – For a touch of spice.
- 1 cup small pasta optional – For added heartiness and texture.
- Salt to taste – Adjust to your preference.
