Creamy Mushroom Soup
This velvety, nutrient-rich mushroom soup transforms mixed mushrooms into a deeply satisfying dish that's both nourishing and flavorful. Unlike restaurant versions loaded with heavy cream and sodium, this homemade version balances rich taste with wholesome ingredients for a perfect cold-weather comfort meal.
Equipment
- Large Heavy-Bottomed Pot
- High-Speed Blender
Ingredients
Soup Base
- 1½ pounds mixed mushrooms (cremini, shiitake, oyster) about 680g
- 2 tablespoons olive oil
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- ¼ cup dry white wine optional, can substitute additional veggie broth
- 4 cups vegetable broth quality or homemade preferred
- 1 bay leaf
Creamy Elements
- ½ cup cashews soaked for 4 hours
- 1 tablespoon nutritional yeast adds umami depth
- 1 tablespoon white miso paste optional, for extra savory notes
- salt and freshly ground black pepper to taste
Garnish
- fresh chives or parsley chopped, for garnish
Instructions
- Clean mushrooms by gently wiping with a damp paper towel rather than washing. Remove tough stems from shiitakes if using, then slice all mushrooms uniformly—about ¼-inch thickness.
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté until translucent, about 4-5 minutes. Add garlic and cook for another 30 seconds until fragrant but not browned.
- Add mushrooms to the pot along with thyme and rosemary. Season with a pinch of salt to help mushrooms release their moisture. Cook for 8-10 minutes, stirring occasionally, until mushrooms have reduced in volume and developed a golden-brown color.
- Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Allow wine to reduce by half, about 2 minutes. Add vegetable broth and bay leaf, then bring to a gentle simmer. Cover partially and cook for 20 minutes.
- While the soup simmers, drain soaked cashews and blend with 1 cup of water until completely smooth and creamy, about 2 minutes in a high-speed blender.
- Remove bay leaf from soup. Transfer approximately two-thirds of the soup to a blender (in batches if necessary) and process until smooth. Return pureed soup to the pot with the remaining chunky soup.
- Stir in the cashew cream, nutritional yeast, and miso paste (if using). Warm through over low heat without boiling. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh chives or parsley and reserved mushroom slices if desired.
Notes
- For a non-vegan version: Replace cashew cream with ½ cup heavy cream or full-fat coconut milk
- The soup can be stored in an airtight container in the refrigerator for up to 4 days, and the flavor actually improves after 24 hours
- For freezing, store in individual portions for up to 3 months and thaw overnight in the refrigerator
- If the soup is too thick after storing, add a splash of vegetable broth when reheating
- Avoid boiling the soup after adding the cashew cream as high heat can cause separation
- The soup can be stored in an airtight container in the refrigerator for up to 4 days, and the flavor actually improves after 24 hours
- For freezing, store in individual portions for up to 3 months and thaw overnight in the refrigerator
- If the soup is too thick after storing, add a splash of vegetable broth when reheating
- Avoid boiling the soup after adding the cashew cream as high heat can cause separation
Nutrition
Calories: 215kcalCarbohydrates: 18gProtein: 7gFat: 14gSodium: 410mgPotassium: 630mgFiber: 4gSugar: 5gIron: 3mg
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