Tuesday, 16 December 2014

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup
I can't quite believe that after blogging since 2006 (including my vegetarian blog) I haven't posted a basic cream of mushroom soup until now! We are so in love with this soup, it's thick and super creamy with a velvety texture and great mushroom flavour. My husband, a huge fan of anything mushroom based was always disappointed by tinned cream of mushroom soup back when he was vegetarian as they never actually taste of mushroom - just  that rank artificial mushroom flavour. Well, he's  described this one as 'hands down the best cream of mushroom soup he's ever had' - so, yay!
Vegan Cream of Mushroom Soup
I have made several cream of mushroom soups before but none have compared to this one. I think the reason for that is the outright simplicity of this recipe, I was probably trying too hard before, roasting the mushrooms, using exotic mushrooms, tons of fresh herbs etc.. when all it really needed was mushrooms, stock, cream, onion and garlic. Simple.

It's a great basic cream of mushroom soup recipe and would also work well in all those old time recipes that call for 'a can of cream of mushroom soup' that we all call old school and a bit naff but secretly love ;-) Remember noodle casserole made with a tin of cream of mushroom soup? Haha - delicious!

~Recipe Notes~
• For the mushroom stock I have used 1 Kallo Organic Mushroom Stock Cube dissolved in 500ml boiling water. If you can't buy this brand then I would use another brand mushroom stock, from either a cube or powder to make 500ml (2 cups) OR I would recommend you make your own mushroom stock (sorry I don't have a recipe but there are loads online). I wouldn't really recommend not using a mushroom stock here - you need that extra mushroom flavour happening.
• I have kept this simple with no herbs but if you like, thyme, marjoram and parsley all go brilliantly with mushrooms. Fresh would be best.
• Recipe makes 4 small servings or 2 large. We always go for the small servings as we have lots of bread with it, in fact I almost treat the soup like a mushroom fondue! Plus the soup is thick and rich so I find the small serving just perfect but keep in mind it doesn't look like much in the bowl. These photos have a large serving in them.

Vegan Cream of Mushroom Soup

Cream of Mushroom Soup

2 Tbsp vegan butter
1 onion, chopped
250g white mushrooms, sliced
2 cloves garlic, minced
2 Tbsp flour
500ml (2 cups) mushroom stock
250ml (1 cup) soy cream
1/8 tsp salt
freshly ground black pepper
freshly ground nutmeg

All the ingredients!

Melt the butter in a large saucepan over medium-high heat. Add the onions and mushrooms and give it a good stir. Sprinkle over the salt and add about 12 grinds of black pepper. 
Fry until the onions are soft and the mushrooms are cooked through, about 10 minutes. You also want *most* of the liquid cooked off but not all of it, stop before you've cooked off all the liquid. Now add the garlic and give it a good stir then turn the heat down to low and add the flour. Stir well and fry gently for about 1 minute.
Dissolve the stock cube in the 500ml of boiling water and add a little bit to the pot, stir well to deglaze any flour then add a bit more stock, again stir well and keep adding more stock until it is all added. Now bring to the boil then reduce and simmer gently for 10 minutes. Do this with the lid off so that the stock reduces a bit. 
Stock being added.

Bring to the boil then simmer for 10 minutes.

...after the 10 minutes, reduced.

Now add the cream (for those of you in the UK and Ireland this is handily a whole 250ml carton of Alpro single cream). Mix well then turn off the heat.
Transfer the soup to your blender and blend on the highest setting until velvety smooth. I used my Froothie Optimum 9400 blender and as always, it did an amazing job here. Absolutely no "mushroom graininess" in this soup!

Return to the pot, add a couple gratings of fresh nutmeg (not too much, it can overpower!) and bring the soup back up to heat.

Ladle into warmed bowls and serve with bread of your choice, a nice 'fresh from the oven' French crusty bread with some vegan butter spread on is ideal :-)
Vegan Cream of Mushroom Soup

Source: adapted from this recipe.

Nutritional Information: based on 1 serving out of 4 (small bowls)
Calories: 176
Protein: 3.9g
Fat: 12.7g
Sat Fat: 2.2g
Fibre: 1.3g
Carbs: 10.4g
Sugar: 2.9g
Sodium: 607mg

Disclaimer: this post contains affiliated links to Froothie UK, however all views expressed are my own.

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  1. Yum- I do love a good mushroom-y soup!

  2. I am totally into soup making at the moment. Will have to give this a try.

  3. This looks AMAZING. Will definitely be trying it out :) x

  4. It looks delicious! Thank you so much for sharing.

  5. Mushrooms are one of my favourite foods and mushroom soup is one of my fav soups!

    Morag x

  6. Oooh, I'm definitely going to make this. I've not seen Kallo mushroom cubes so I'll seek them out!

  7. Hey! I am a new vegan and saw that you are using a soy cream. Do you think that could also be added to a tomato soup to thicken it up? Thanks!

    1. Hi! Absolutely, I use soy cream to make cream of tomato soup all the time, works great :-) It also makes a great quick and easy cream sauce for pasta. I just dissolve one of those mushroom stock cubes in 250ml of soy cream for a mushroom cream sauce, then add some fried mushrooms and sometimes onion and garlic if I fancy it. Good luck!


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