Nov 16 2011

Creamy Mushroom Soup


First of all I have to say that I’m not a fan of the name “Creamy Mushroom Soup”. It kind of grosses me out, and yet it’s the most descriptive name so I’m standing by it.

As I’m typing this, my husband just said, “this is 5 star restaurant quality soup!”. That’s actually what I thought when I tried it.

I’ve tried some different soup recipes this week that were ok, but I only post the best for you.

As I’ve said before, I don’t always come up with my own recipes for this blog, but I put a lot of leg work into finding recipes, shopping, cooking etc. so that I can bring the best ones to you, and make living a vegan life as simple as possible.

This one is from Vegetarian Times, and so is the photo because every time I try to photograph something brown, it looks like……, well I’m sure you can guess what it looks like.

I try to cook as seasonally as possible, so this is the time of year for soups and stews. I try about ten before I find one that I can put in the rotation.

Henry had three bowls and my husband and I love it so it’s in. Noah was completely focused on having a smoothie and wanted nothing to do with soup, so I have no idea if he really liked it or not, but he tried a bite, and said he did.

In any event, this is an easy recipe (has to be to make it on here), and it’s low in fat, even though it’s creamy (that word just kills me!).

It doesn’t have a ton of fiber or protein so probably a good idea to pair it with whole grain toast, or a salad with nuts.

Let me know what you think…..


  • 1 oz. mixed dried mushrooms, such as oysters, porcini, and chanterelles, plus more for garnish, optional
  • 1 1/2 cups low-sodium vegetable broth
  • 1 Tbs. olive oil, divided
  • 1/2 tsp. salt, divided
  • 8 oz. fresh mushrooms, such as cremini and white button, chopped (2 cups)
  • 1/2 cup finely chopped shallot
  • 1/4 tsp. ground black pepper
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 cup sherry
  • 1 Tbs. all-purpose flour
  • 1/2 cup coconut creamer


1. Place dried mushrooms in medium bowl. Cover with 2 cups hot water,and let stand 30 minutes. Drain mushrooms, reserving soaking liquid. Bring soaking liquid and broth to a simmer in saucepan over medium heat. Cover, and keep warm.

2. Heat 1 1/2 tsp. oil in saucepan over medium heat. Add rehydrated mushrooms and 1/4 tsp. salt; sauté 2 minutes, or until mushrooms are tender. Transfer mushrooms to plate; set aside.

3. Heat remaining 1 1/2 tsp. oil in same saucepan over medium heat. Add fresh mushrooms, shallot, pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring frequently. Add garlic, and cook 30 seconds, or until fragrant. Increase heat to medium-high, and stir in sherry. Simmer 3 minutes, or until liquid is reduced by half. Whisk flour into broth mixture. Stir broth mixture into mushroom mixture, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes. Transfer soup to blender or food processor, and purée until smooth. Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.