This is an easy Vegan Mushroom Soup recipe that comes together in just one pot. Chunky mushrooms, potatoes, and herbs for a flavorful comfort dish.
This mushroom season has been abundant. Though I don’t often cook with mushrooms it seemed a sin to not make this Easy Vegan Mushroom Soup with all the abundance we foraged in the forest nearby.
Give it a try, this mushroom soup is absolutely delicious and full of earthy flavors.
If you don’t like your soup chunky, just run a stick blender through it until it’s of your desired thickness.
Mushroom Soup Ingredients
To make this Easy Vegan Mushroom Soup recipe you will need:
- olive oil, for sauteing the vegetables
- vegan butter will add richness and a bit of creaminess to the soup
- mixed mushrooms: we used button mushrooms, porcini, and chanterelle, but you could experiment with other edible mushrooms as well
- shallots, you can replace with yellow or red onion, but we like the delicate taste of shallots
- carrots, for more flavor and added vegetables
- celery, the base of the distinct soup flavor
- garlic, for extra flavor
- potatoes, for added starch and richness
- bay leaf will add an earthy rich flavor, remove before serving or blending the soup
- thyme, marjoram, parsley, add fresh herbs to your soup to make it extra flavorful, can be swiped with dry herbs, but use less of the recommended amount
- vegetable stock, homemade or from a stock cube, both is fine
- salt and pepper to balance the flavors
How to make Easy Vegan Mushroom Soup
Making this soup is super easy!
First, make sure your mushrooms are clean. Never wash mushrooms in water as they act like a sponge and will absorb it, making them watery. Just wipe them clean with a moist paper towel or scrape gently with a knife.
Next, dice all your vegetables so they are ready to go.
In a large pot, melt a bit of butter and add a drizzle of olive oil. Add mushrooms and gently fry until browned. I like to just leave them alone while browning, then turn them over and brown them on the other side. If you will crowd the mushrooms in the pot, they will not brown as nicely, so I like to do it in a single layer in batches. Once cooked, remove them from the pot and set them aside.
To the same pot, add shallots, carrots, and celery, and fry until softened. Take your time when sauteing the base vegetables and let them start caramelizing to release more flavor. Browning on the bottom of the pan equals flavor! Add bay leaf and minced herbs, then stir in the minced garlic.
Add diced potatoes, then return the cooked mushrooms to the pot, and pour over the vegetable stock.
Give it a stir then let simmer on low heat for another 20 minutes, or until the vegetables soften – the carrots and potatoes should be fork-tender.
Lastly, season to taste with salt and pepper, and serve.
Optionally, you can blend the vegetables into a creamy soup.
Serve this soup hot on the same day, with a slice of rustic bread.
Ladle the soup into serving bowls, drizzle with a little olive oil and sprinkle fresh minced parsley on top.
You can store this soup refrigerated in an air-tight container for up to 4 days, but we recommend eating it fresh the day of.
More similar recipes:
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 1 lbs (500 grams) mixed mushrooms (button mushrooms, porcini, chanterelle,...)
- 2 shallots
- 2 carrots
- 1 celery stalk
- 4 cloves garlic
- 2 potatoes
- 1 bay leaf
- herbs to taste: thyme, marjoram, parsley
- 4 cups vegetable stock
- salt, pepper to taste
- In a large pot, melt a bit of butter and add a drizzle of olive oil. Once heated, add sliced mushrooms and gently fry until browned. Once cooked, remove them from the pot and set them aside.
- To the same pot, add chopped shallots, diced carrots, and celery. Gently fry until the vegetables soften. Add bay leaf and herbs, then stir in the minced garlic and fry until fragrant.
- Add diced potatoes, then return the cooked mushrooms to the pot, and pour over the vegetable stock.
- Let cook until the vegetables soften, season to taste as needed with salt and pepper, and serve hot. Optionally, you can blend the vegetables into a creamy soup.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 847mgCarbohydrates: 28gFiber: 4gSugar: 5gProtein: 4g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.