As a kid who hated meat from an early age, cream of mushroom soup was always my jam. As an adult, I’m still a big fan of creamy mushroom soups. This vegan mushroom barley soup and this mushroom wild rice soup are two of my favorites. But I’ve yet to a dairy-free version of that classic cream of mushroom soup I loved so much growing up. Until today!
Why This Recipe Works
Texture. Cream of mushroom soup needs to be super creamy. Duh! Coconut milk, thickened with a bit of flour is what we’re using in this recipe. It’s my favorite dairy substitute for making creamy vegan soups these days. Yes, I still love cashews, but coconut milk has the advantage of being ready to go. No soaking or blending required! But does it make our vegan cream of mushroom soup taste like coconut? Nope! At least not as far as I can tell. The savory seasonings disguise the coconut flavor pretty well, so all you’re left with is silky smooth soup that you’d never know was dairy-free. Flavor. We also need the flavor to be super savory. Traditional cream of mushroom soup is made with beef or chicken stock. We need to replicate that flavor! We’re using cremini mushrooms, as they’re flavor is a bit more complex than traditional white button mushrooms. White wine adds a touch of zip, while thyme adds savory notes. Tip: Not all wine is vegan. Check with Barnivore to ensure the brand you buy is.
How to Prep and Cook Mushrooms
The first step to making amazing vegan cream of mushroom soup is properly prepping and cooking your mushrooms. This makes such a big difference! Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. So listen up! First, let’s talk cleaning. Don’t immerse your mushrooms in water, and if you can help it, skip rinsing them. Mushrooms are super porous, so they’ll suck up water like crazy. This means when you cook them they’ll get soggy instead of tender and browned, which is what we want. Instead, wipe your mushrooms down with a damp cloth. When it comes to sautéing mushrooms, there are a few things to keep in mind.
Making the Soup
Start by cooking up those mushrooms. You’ll need a large nonstick cooking surface. If the pot you’re planning on cooking your soup in has this, feel free to use it for the mushrooms. I’m using a cast iron skillet because it’s got a bit more cooking surface than my Dutch oven. Heat up some olive oil in your cooking vessel and add the mushrooms in an even layer. You’ll probably need to cook the mushrooms in batches in order to avoid crowding the pan. Once the mushrooms are done cooking, heat up a bit more oil in a large pot. Add an onion and cook it for about 5 minutes, just until it softens up a bit. Now add some garlic and let it cook for a minute or so. Next, add some white wine. Heat it up, bring it to a boil, and let it simmer until almost all of the liquid has dried up. Now start sprinkling in some flour. Add just a bit at a time and stir it in to coat the onions. Once you’ve got the onions evenly coated with flour, start whisking in broth, a bit at a time. When all of the broth has been added you can add your coconut milk, thyme, and mushrooms. Bring the mixture to a boil and let it simmer for about 15 minutes. The mushrooms should be very tender and the broth should have thickened up a bit during this time. Finally, ladle about half of the soup into a food processor or blender and blend it up until smooth and creamy. Ladle your vegan cream of mushroom soup into bowls and grab a spoon!
Leftovers & Storage
Leftover vegan cream of mushroom soup will keep in a sealed container in the fridge for 3 to 4 days.
More Creamy Vegan Soups
Vegan Cream of Broccoli SoupCreamy Vegan Corn ChowderVegan Butternut Squash SoupVegan Cream of Asparagus SoupVegan Tomato Bisque
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