Creamy mushroom soup that is not full of crazy ingredients can be hard to come by. Trying to find a vegan version is pretty much impossible. Even if you do, it’s likely full of salt and preservatives. Well not anymore! This vegan mushroom soup is quite honestly the best mushroom soup I’ve ever had. Hands down, no contest.
I think letting the ingredients shine through can really makes the difference between “the best I’ve ever had” vs. “well that was good”, especially when you are talking soup. I have this wonderful memory of having lunch with a very good friend some 4 years ago and we both ordered the portabello mushroom soup. I laugh thinking back at the uncanny silence as we savored our lunch, since there was usually never any silence when were together, mostly because I never shut-up 🙂 But sometimes food can do that. Since then, I’ve been trying to recreate a soup that mimicked those flavors I still remember to this day.
The secret I’ve found is to remove cream from the equation. It somehow takes away from that mushroom flavor I’ve been chasing after in recreating that soup. The mushrooms, when you treat them right, take on this deep earthy flavor that can easily be lost if there are too many ingredients to compete with. Oh and thyme! I’m a firm believer that anytime you are making something with mushrooms, some fresh or dried thyme should be in the mix. Don’t believe me, well try this recipe and you will become a believer!!
This best ever mushroom soup for me is a flash back to the past, but I hope it becomes on of your favorites as well! The soup can be made creamy with the addition of cashew cheese; my preferred addition. I usually have some at the house just waiting to be enjoyed, it’s been a wonderful addition. You could also add some parmesan cheese if you are not vegan, which would compliment the mushroom with its salty nutty flavor.
Since there are so few ingredients in this dish, I find that it’s important to use very good quality ingredients. Use fresh mushrooms, and organic veggie broth. To prepare the mushrooms, just use a dry paper towel to brush off any soil/dirt you see. Don’t run mushrooms under water, as they are very porous and will absorb the water, and never really develop their flavor fully. I like using fresh thyme in this recipe, the aroma of the thyme is heavenly, and fresh herbs in the middle of winter are one of my favorite reminders that spring is coming. To remove the little thyme leaves from the stalk, simply hold the stalk at the very top (so the leaves are pointing up) and run your fingers down the stalk pulling the leaves down with your fingers. The stalks can be very fibrous and tough, so be sure to remove as much of them as you can.
Simple earthy mushrooms paired with fresh thyme come together to create the best mushroom soup I’ve ever had! Vegan and low fat, this soup will warm you from the inside out and will have you questioning ever having anything from a can again! This best ever mushroom soup also pairs well with your favorite version of grilled cheese for a hearty, filling meal!
This best ever mushroom soup is almost better the next day, so if you are having company, this would be a great make ahead meal. Just give the soup a few minutes to come back up to temperature over medium low heat before serving. Cashew cheese can be stirred in during the initial preparation or at this point. If you are adding any other kind of cheese, you will want to wait until serving to add it.
- 1 large white onion, diced
- 1 package white button mushrooms (10 oz) sliced
- 1 package baby portobello mushrooms (10 oz) sliced
- 10 stalks fresh thyme, leaves removed
- 1 cup organic vegetable broth
- 1 tbs. tapioca flour
- 1 cup almond or cashew milk (unsweetened)
- 1 dried bay leaf
- ½ tbs. liquid aminos (GF) (or soy sauce)
- ½ tsp. salt
- freshly ground pepper
- In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
- Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
- Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
- You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
- Add the bay leaf, the salt and the liquid aminos to the mushrooms.
- Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
- Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
- This soup is amazing the next day as well and can easily be doubled.
- Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!
What about you?
- Do you have a food or recipe that instantly reminds you of an old friend?
- What is your favorite fresh herb?
- Do you love mushrooms or hate them? Dave hates them 🙁