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Vegan Mushroom Soup

Practical Vegan Mushroom Soup

You can create a vegan mushroom soup that’s quick, rich, and budget-friendly.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs. total mushrooms, sliced (mix of cremini and white button; add 4–6 ounces shiitake if available)
  • 1 medium yellow onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 small carrot, finely chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/4 cup dry sherry or dry white wine (optional but recommended)
  • 3/4 cup coconut milk, full fat
  • 1 tbsp soy sauce or tamari (umami booster)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil (or avocado oil)
  • 1 tbsp vegan butter (optional for richness)
  • 1 bay leaf
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper (plus more to taste)
  • 1 1/4 tsp kosher salt, divided (plus more to taste)

Method
 

  1. Sweat aromatics: Heat a large pot (I use this 6‑quart enameled Dutch oven) over medium heat. Add 1 tablespoon olive oil, 1 tablespoon vegan butter, 1 diced onion, 1 diced celery rib, 1 diced carrot, and ¼ teaspoon salt. Cook, stirring occasionally, for 5–6 minutes, until the onions are translucent and glossy (no browning).
  2. Brown mushrooms: Add 1½ pounds mixed mushrooms and ½ teaspoon salt. Spread into an even layer and cook undisturbed for 6–8 minutes, until the bottoms caramelize and release moisture. Stir and cook another 3–4 minutes, until most of the liquid has evaporated and the mushrooms are deep brown.
  3. Build flavor: Add 3 minced garlic cloves, 1 teaspoon chopped thyme, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper. Stir for 30–45 seconds, until fragrant. Pour in ⅓ cup dry sherry or white wine and simmer 60–90 seconds, scraping up any browned bits, until mostly reduced.
  4. Simmer the soup: Add 4 cups vegetable broth, 2 teaspoons soy sauce, and 1 bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook for 12–15 minutes, until the vegetables are tender and the broth tastes rich and savory.
  5. Add creamy finish: Stir in 1 cup full‑fat coconut milk. Simmer for 2–3 minutes. Add 1–2 teaspoons fresh lemon juice, then taste and adjust with more salt and pepper if needed.
  6. Adjust texture (optional): For a thicker soup, whisk 1 tablespoon cornstarch with 1 tablespoon water, stir into the pot, and simmer 1–2 minutes until slightly glossy. For extra creaminess, blend about 2 cups of the soup and return it to the pot or use an immersion blender for 5–10 seconds, until it reaches your preferred texture.
  7. Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with chopped parsley and freshly ground black pepper.

Notes

Refer to complete step by step instructions below.