Vegan Mushroom Soup Food

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VEGAN MUSHROOM SOUP



VEGAN MUSHROOM SOUP image

From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!

Provided by Julie | The Simple Veganista

Categories     Dinner

Time 40m

Number Of Ingredients 11

2 tablespoons olive oil, vegan butter (I love Miyoko's), or 1/4 cup water
1 large onion, diced
4 cloves garlic, minced
2 lbs. mushrooms (cremini or white), sliced
1/2 cup vegan dry white wine (red ok too), optional
1 tablespoon fresh thyme or 1 1/2 teaspoons dried
4 cups vegetable broth
3 tablespoons organic cornstarch or arrowroot (+ 1/4 cup water), optional
1 can (14oz.) coconut milk (light or full-fat) or 1 1/2 cups vegan cream or unsweetened cashew milk,*see notes
mineral salt & pepper, to taste
1/4 cup chopped parsley

Steps:

  • In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
  • Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
  • Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
  • and stir in the parsley. Season with salt and pepper.
  • Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
  • Serves 4 - 6
  • Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.

Nutrition Facts : Calories 205 calories, Sugar 4.4 g, Sodium 249.1 mg, Fat 16.9 g, SaturatedFat 11.4 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 1.6 g, Protein 5.4 g, Cholesterol 0 mg

VEGAN MUSHROOM SOUP



Vegan Mushroom Soup image

Simple and ultra creamy vegan mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal vegan appetizer.

Provided by Alison Andrews

Categories     Appetizer     Gluten-Free     Savory

Time 45m

Number Of Ingredients 13

1 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 tsp Crushed Garlic
1 tsp Dried Oregano
1 tsp Dried Basil
5 cups White Button Mushrooms ((480g) Sliced)
2 1/2 cups Cremini Mushrooms ((240g) Sliced)
2 Large Portobello Mushrooms (Sliced)
2 Tbsp Soy Sauce (or Tamari if gluten-free)
14 ounce Can Coconut Milk ((400ml) Unsweetened, Full Fat)
Sea Salt (To taste)
Black Pepper (To taste)
Fresh Basil (Optional, for serving)

Steps:

  • Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
  • Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
  • This will allow the mushrooms to release their water.
  • After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
  • Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
  • Add sea salt and black pepper to taste.
  • Garnish with fresh herbs and serve.

Nutrition Facts : ServingSize 1 Serve, Calories 271 kcal, Sugar 7.5 g, Sodium 623 mg, Fat 21.5 g, SaturatedFat 14.7 g, Carbohydrate 14.1 g, Fiber 2.8 g, Protein 8.6 g

VEGAN MUSHROOM SOUP



Vegan Mushroom Soup image

Ultra creamy and flavourful vegan mushroom soup made with coconut milk.

Provided by Jasmine Middleton

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
  • Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
  • This will allow the mushrooms to release their water.
  • After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
  • Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
  • Add sea salt and black pepper to taste. Garnish with fresh herbs and serve.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP



Sunny's Easy White Bean and Mushroom Soup image

Provided by Sunny Anderson

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

VEGETARIAN MUSHROOM SOUP



Vegetarian Mushroom Soup image

Make and share this Vegetarian Mushroom Soup recipe from Food.com.

Provided by Katzen

Categories     Clear Soup

Time 45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups mushrooms, sliced
1 potato, peeled and diced
1/4 cup all-purpose flour
4 cups vegetable stock
1/4 cup light sour cream
1 green onion, chopped

Steps:

  • In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
  • Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
  • Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
  • Top each serving with dollop of sour cream and sprinkle of green onion.

VEGAN CREAM OF MUSHROOM SOUP



Vegan Cream of Mushroom Soup image

I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

1 pound fresh baby portobello mushrooms, sliced
1/2 pound fresh oyster mushrooms, sliced
2 tablespoons soy sauce
5 medium carrots, halved
5 celery ribs, halved
4 cups water
1 medium onion, quartered
2 bay leaves
2 teaspoons dried thyme
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 packages (1 ounce each) dried shiitake mushrooms
2 cups hot vegetable broth
1 package (12.3 ounces) silken firm tofu
4 green onions, chopped

Steps:

  • In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

VEGAN GLUTEN-FREE MUSHROOM SOUP



Vegan Gluten-Free Mushroom Soup image

Vegan mushroom soup that will be sure to please.

Provided by Kevin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 large large onion, diced
¾ cup sliced fresh mushrooms
1 teaspoon dried thyme
3 cups vegetable broth
2 bay leaves
2 tablespoons gluten-free soy sauce (tamari)
6 tablespoons cornstarch
¼ cup cold water
3 cups coconut milk
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
  • Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 24.2 g, Fat 40 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 32.6 g, Sodium 912.5 mg, Sugar 4.2 g

VEGAN HUNGARIAN MUSHROOM SOUP



Vegan Hungarian Mushroom Soup image

I got this recipe from The Vegan Slow Cooker by Kathy Hester. I changed it only very slightly. This is an appropriate recipe for the 21 day Wellness Cleanse. This soup is meant to be served with Vegan Cashew Sour Cream - recipe #473191.

Provided by Ex-Pat Mama

Categories     Vegetable

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, minced
20 ounces mushrooms, chopped
4 cups vegetable stock
1/2 lemon, juiced
1 tablespoon dill, minced
2 tablespoons paprika
salt and pepper

Steps:

  • Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
  • Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
  • Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.

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