Description
This creamy vegan mushroom soup is a luxurious blend of fresh and dried mushrooms, simmered with aromatic herbs, white wine, and a hint of miso for depth. Cashews add richness and a velvety texture, making it a comforting, dairy-free option perfect for any season. It highlights earthy mushroom flavors with a smooth, hearty consistency, garnished with fresh herbs and a drizzle of olive oil for added elegance.
Ingredients
Dried Mushrooms (Optional)
- 1 oz (28g) dried porcini mushrooms or other dried mushrooms
Fresh Mushrooms
- 16 ounces fresh mushrooms (ideally a variety such as cremini, shiitake, oyster, and/or maitake)
Vegetables and Aromatics
- 1 large sweet onion, finely chopped
- 8 garlic cloves, finely chopped
Fats and Oils
- 1 tablespoon extra virgin olive oil
- 2 tablespoons vegan butter or more olive oil
Liquids and Broths
- ½ cup (120 mL) dry white wine
- 3 cups (720 mL) good-quality vegetable broth (use 4 cups if not using homemade mushroom stock)
Herbs and Seasonings
- Bouquet garni: 1 large sprig rosemary, 2 sprigs thyme, 2 bay leaves
- Kosher salt and freshly cracked black pepper, to taste
Additional Flavorings & Thickener
- ½ cup (70g) raw cashews
- 1 tablespoon white miso paste (or red miso for a more robust taste)
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
- ¼ teaspoon Dijon mustard (optional)
Garnish
- Small handful of fresh chives and/or parsley, chopped
Instructions
- Soak Dried Mushrooms: Place the dried mushrooms in a bowl and cover with 1½ cups (360 mL) room temperature water. Weigh them down with a smaller bowl or heavy object to keep submerged. Soak for 30 minutes until softened.
- Prepare Mushroom Stock: Scoop out the mushrooms and strain the soaking liquid through a fine mesh sieve to remove sediment; reserve this liquid as mushroom stock. Rinse the rehydrated mushrooms in fresh water repeatedly to remove grit, then slice and set aside.
- Prepare Fresh Mushrooms: Slice cremini and shiitake mushrooms (removing shiitake stems). Tear oyster or maitake mushrooms into strips, discarding tough ends.
- Sauté Aromatics and Mushrooms: Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add chopped onions with a pinch of salt and sauté 4 to 5 minutes until softening. Add garlic and cook 1 to 2 minutes more. Stir in vegan butter until melted, then add fresh and rehydrated mushrooms. Cook about 5 minutes until softened. Season with salt and pepper.
- Deglaze with White Wine: Pour in white wine and scrape up browned bits from the pot bottom. Simmer 3 to 4 minutes until alcohol smell dissipates and liquid reduces slightly.
- Add Stock, Broth, and Herbs: Add mushroom stock (reserving the last tablespoon to avoid sediment) and vegetable broth (4 cups if no mushroom stock used). Add bouquet garni. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
- Blend Part of the Soup: Remove about one-third to one-half of the soup (~2½ cups or 550–600g) including mushrooms but not the bouquet garni. Transfer to a blender with cashews, miso, and soy sauce. Blend starting on low speed then increasing to high until smooth.
- Combine and Simmer: Stir the blended mixture back into the pot. Bring to a simmer and cook 5 to 10 minutes until flavors meld and soup thickens slightly. Season with salt, pepper, and optionally Dijon mustard. Remove bouquet garni.
- Serve and Garnish: Ladle soup into bowls, drizzle a little olive oil if desired, and garnish with chopped parsley or chives for a fresh finish.
Notes
- Using a variety of mushrooms (cremini, shiitake, oyster, maitake) adds a rich and complex flavor.
- Make sure to rinse the rehydrated dried mushrooms well to avoid grit in the soup.
- White wine can be substituted with additional broth if preferred or for alcohol-free version.
- Cashews create a creamy texture without any dairy; soak beforehand for easier blending if desired.
- For a gluten-free version, substitute tamari for soy sauce.
- Dijon mustard adds a subtle acidity that brightens the soup but is optional.
- Feel free to garnish with extra herbs or a drizzle of high-quality olive oil for an elevated finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan