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Vegan Cream of Mushroom Soup

This Vegan Cream of Mushroom Soup is just like it sounds - rich, silky, and creamy with an intensely mushroomy flavor. The recipe uses a couple of vegan food hacks to take it to the next level.
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Dinner
Servings: 4


  • Blender




  • 1 pound white and/or brown mushrooms sliced (450 grams)
  • 1 cup onion coarsely diced
  • 2 cloves garlic chopped
  • 2 Tablespoons vegan butter
  • Salt and pepper
  • 1 Tablespoon all-purpose flour
  • 1/2 cup dry sherry or vegetable stock


  • 1 cup vegetable stock
  • 1 cup plant milk of your choice unflavored and unsweetened
  • 2 Tablespoons cashew butter


  • 1 bay leaf
  • 1/2 Tablespoon soy sauce

Season and Garnish

  • Sea salt or truffle salt to taste
  • Toasted croutons or bread
  • Olive oil
  • Chopped parsley


  • Combine the dried mushrooms and 1 cup of hot (but not boiling) water in a bowl. Place something weighty on top of the mushrooms to keep them submerged.
  • Heat the vegan butter in a heavy pot over medium heat. When melted, add mushrooms. Saute until tender, 5-6 minutes. Add onion and garlic. Saute until onion is translucent, 2-3 minutes. Season generously with salt and pepper. Sprinkle in the flour and stir well until the ingredients are coated with flour and the flour is slightly toasted, 1-2 minutes. Add sherry (or the 1/2 cup of vegetable stock) and scrape loose any stuck bits.
  • Once the mushrooms have rehydrated for at least 20 minutes, combine the mushrooms, the mushroom soaking water, cashew butter, 1 cup vegetable stock, the plant milk, and the sauteed mushroom-onion-garlic mixture (see note on keeping whole mushrooms) in a high-speed blender. Blend on high until smooth, 2-3 minutes, depending on your blender.
  • Wipe any solid bits out of the pot you were using and transfer the blended mixture and any reserved mushroom pieces into it. Add the bay leaf and soy sauce and turn the heat to low. Cover and simmer for at least 10 minutes (see note), stirring occasionally, to infuse the bay leaf flavor.
  • Before serving, stir in (truffle) salt until the soup is sufficiently salty. Garnish to taste with croutons, parsley, and a drizzle of olive oil and serve immediately.


If you’d like the finished dish to have intact mushroom pieces in it, you can set them aside before blending everything together.
You can simmer for longer than 10 minutes but don’t do more than 30. You may need to add a splash of vegetable stock or plant milk if the soup becomes too thick during simmering.
If the soup gets lumpy, you may prefer to whisk the lumps out, or just enjoy the slightly different texture they provide.