Classic cream of mushroom soup made vegan! Just as creamy and nutty as the original with all the goodness of homemade!
Lovers of vegan soups will crave my Tuscan Chickpea Soup!
It’s become the time of year when I really crave a hot bowl of soup for lunch. But not just any soup. I want something creamy and soothing, the sort of soup that reminds me of the best of my childhood.
And for that, it just has to be Cream of Mushroom Soup!
Why you’ll love it
For those of us who grew up with it, cream of mushroom soup has a special place in our hearts. For this recipe, I wanted to keep in touch with the soup I grew up eating, but elevate it with quality ingredients.
It also needed to be vegan, which turned out to be quite easy. I found that oat cream was the way to go and complemented the other ingredients perfectly. I used one from Marks & Spencer but there are other quality brands to choose from.
The result is a creamy soup that that has all the delicious nuttiness of mushrooms. It’s pure joy to eat and was a hit with everyone who has eaten it!
What to serve with this soup
For me, a soup should be partnered with a sandwich to make the perfect lunch. Something like a Chickpea Salad Sandwich would always hit the spot!
If a salad sounds like a better option, try a hearty salad like Quinoa Salad with Lentils and Beets or a simple green salad for a lighter meal. Or keep it simple and grab a piece of crusty bread!
Leftovers and storage
Store leftovers in the fridge in an airtight container for up to a week. Let it cool before adding to the fridge. Warm up leftovers in a saucepan or microwave.
This soup can also be frozen. Doubling the recipe will mean that leftovers can be frozen to enjoy at a later date. Keep them in an airtight container for up to two months.
Recipe tips and notes
- The mushrooms used are important for good tasting soup. I recommend using dried porcini mushrooms for their rich and nutty taste along with chestnut mushrooms. Others like portobello or crimini mushrooms will also work well.
- I used oat cream and like the taste it brings to the soup. I didn’t test the recipe with soy or other plant based creams but imagine they would also work well.
- This mushroom soup can also be used as a sauce in casseroles or with pasta.
- This soup is creamy but still has small pieces of mushrooms and kale. These can be reduced by using a food processor or blender.
Vegan Cream of Mushroom Soup
Classic cream of mushroom soup made vegan with oat milk.
Ingredients
- 10g/0.35oz dried porcini mushrooms soaked in 1 cup/250ml boiling water
- 1 tablespoon extra virgin olive oil
- 2 stalks celery
- 2 carrots
- 1 onion
- 1 clove garlic
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 200g/7oz chestnut mushrooms
- 100g/2/3 cup wild rice
- 1.3 litre/ 5 cups vegetable stock
- 250ml/1 cup mushroom soaking liquid, strained
- 250ml/1 cup oat cream
- 3 tablespoon flour
- 3 tablespoon extra virgin olive oil
- 60g/1 cup kale
Instructions
- Soak the dried porcini mushrooms in 1 cup/250ml of boiling water for 20 minutes.
- Meanwhile add a tablespoon of olive oil to a medium soup pot and sauté sliced celery, carrots and onion for 5-7 minutes over low heat until slightly softened, then add the minced garlic and thyme, continue cooking for half a minute longer.
- Take the porcini mushrooms out of the liquid and strain the liquid, as there will be dry bits at the bottom. Chop the mushrooms and add to the pot together with the clarified soaking liquid.
- Then add sliced chestnut mushrooms, wild rice and the vegetable stock, bring to a boil and cook for 30-35 minutes until the wild rice is cooked.
- Pour in the oat cream and stir to combine. Mix remaining olive oil with the flour in a small bowl, then add the mixture to the soup and stir until it’s dissolved. Add the chopped kale and continue cooking over low heat for about 5 minutes or until the broth thickens and the kale is cooked.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 65mgSodium: 828mgCarbohydrates: 49gFiber: 5gSugar: 7gProtein: 11g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.
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