A tasty vegan mushroom soup recipe that is creamy, chunky and full of flavor, all done using only one pot! A perfect warm dish for cold winter nights. Oil free | Gluten free | Vegan
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:2 - 3 servings 1x
one or two packages of 8oz baby bella or crimini mushrooms (recipe works with 1 package, but if you want it to be heavier and chunkier go for two! I use two in mine most of the time but one package works well too.)
1/2 yellow onion, chopped (about 1/4 cup)
3 garlic cloves, minced
about 4 cups of vegetable broth (one carton will be enough)
1 tablespoon chickpea miso ( I use certified gluten free by miso master)
1/2 cup of coconut cream (from a can, not coconut milk from a carton)
1/4 cup of flaxseed meal (ground flax seeds)
1/8 tsp of pink Himalayan salt
dash of nutmeg
dash of black pepper
Using a deep saucepan (I use a 3 quart deep pan for this recipe), add 1/2 cup of vegetable broth, chopped onion, and minced garlic. Cook over medium heat until fragrant and tender. Usually takes about 10 to 15 minutes.
Add chopped mushrooms and another 2 cups of vegetable broth. Cook over low/med (if you cook on higher heat the vegetable broth will continue evaporating and you’ll need to keep replacing it) heat until mushrooms are soft and tender. This will take another 10 to 15 minutes.
Once mushrooms are soft, add another cup of vegetable broth and begin adding the rest of the ingredients except the flax meal (this goes last). I like to add them in this order: coconut cream, miso, nutritional yeast, tamari sauce, salt, dash of nutmeg and dash of pepper. Continue to cook for another 5 minutes to allow these new ingredients to blend into the soup.
Lastly, add 1/4 cup of flaxseed meal and cook for another 5 minutes so that the flaxseed meal can thicken up the soup.
Remove from heat, let cool and serve. I top mine with a tad bit of coconut cream and some cilantro just to add a tad bit of color. Enjoy!
You can use one or two packages of mushrooms. With one package, the soup with be lighter and have a thinner consistency. With two, it’ll be chunkier and heavier. I always opt for two packages but sometimes if all I’ve got in the fridge is one package then that’s all I use.
When using the chickpea miso, make sure to really push down on the paste using a spoon. Miso is thick and chunky and since this soup isn’t going in a blender, you really have to break the miso apart or else it’ll stay all clumped up together and it won’t be so tasty if someone takes a bite straight into a miso clump.
You can also use white button mushrooms. I have tried it and the recipe works too.