• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Mains

    Creamy Mushroom Soup

    17 February, 2010 by Kip 4 Comments

    Vegan Cream of Mushroom Soup

    Mushrooms are a vegetable I never enjoyed until I was an adult. In fact it wasn't until a few years of my partner obsessing over them that I decided they may be worth trying. Now I'm truly converted and, while they aren't in my top ten, I won't ever turn my nose up at the thought of a mushroom centric meal.

    A few weeks ago we had a meal out and he had the vegan mushroom soup, a deliciously creamy blend of rich mushrooms with a genuinely creamy texture. This is my take on the concept, and I'm pretty sure I can promise it'll win the heart of any mushroom lover.

    Vegan Cream of Mushroom Soup

    Serves two or three, as a main
    • Ingredients
      • 2 tablespoon vegan butter
      • 1 small onion, diced
      • 1 stick of celery, diced
      • 1 clove garlic, minced
      • 250g button mushrooms, diced, plus a couple spare
      • 20g dried mushrooms (I used a mixture of shiitake plus a field mushroom mix)
      • 600ml vegetable stock
      • 100ml white wine
      • 1 teaspoon salt (maybe less if you use a very salty stock)
      • ½ cup single cream (120ml)
    • Directions/Method
      1. In a large saucepan fry the diced onion and celery over medium heat for 5 minutes, until soft. Dice the mushrooms, leaving the spares aside, and add them to the pan. Cook another few minutes before adding the minced garlic.
      2. After a minute, turn the heat down to medium low and add the stock, wine, and dried mushrooms. Cover with a fitted lid and leave to simmer for 20-25 minutes.
      3. Allow the soup to cool before liquidising it in a blender or food processor. Add the vegan cream and blend until smooth and mixed. If you want a slightly more runny soup, add some more stock or water at this point.
      4. Slice the spare mushrooms thinly and add them them to the pan along with the blended soup. Reheat for 15-20 minutes (enough time for the newly added mushrooms to cook).
      5. Serve hot with a chunk of crusty bread.

    More Mains

    • photo of a light pink oval melamine dish on a blue background (painted wood). The dish sets at a 45 degree angle. The plate contains stir fried seitan with red curry paste and green beans. Some of the green beans are tied into knots.
      How to make vegan pad prik king with tofu or seitan ผัดพริกขิงเต้าหู
    • Table spread with various hot pot ingredients (tofu, vegan shrimpballs, vegetables, fried yuba, noodles), and tomato hotpot base
      Instant pot tomato hot pot soup base for winter warming
    • top down look at orange ovenproof dish with vegan cheesy cauliflower casserole, with a spoonful taken out
      Vegan cheesy cauliflower with Chinkiang vinegar
    • vegan chicken rice (khao man gai)
      Thai style vegan chicken rice (khao man gai)

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. sal

      February 17, 2010 at 8:37 pm

      sounds awesome, i have lots of love for mushrooms!

      Reply
    2. Jessicanthurber

      October 15, 2011 at 9:07 pm

      How is this vegan if it has cream in it?

      Reply
      • Kip

        October 15, 2011 at 10:40 pm

        because I use vegan cream?

        Reply
      • Kip

        October 15, 2011 at 10:40 pm

        because I use vegan cream?

        Reply
    3. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu tao hu tod
      Thai fried tofu with sweet peanut dipping sauce
    • Yum tua pu – Thai winged bean salad
      Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook