Mushroom Soup

So I decided to go look for some mushrooms in the forest today. Even though it had not been raining at all lately, I had my hopes up. Turns out that the whole forest is still dried up and there are no signs of my favorite mushrooms that usually grow in abundance during this time of the year.

I’m talking about the golden chanterelle and the flavorful porcini. Those mushrooms will certainly add a great taste of earthiness and a nutty feel to your dishes. Going back home empty handed, I was still craving for some mushroom soup and had no choice but to buy some white button mushrooms from the grocery store to make a creamy soup for dinner.

This soup will work perfectly when the summer evenings start to get a little colder.  Adding in the ginger and the lime will make this soup taste super fresh and delicious. With some toasted bread on the side to complement the soup, you have a winning combination.

Not only is this soup creamy and flavorful, it is super easy to make. Requiring less than 10 ingredients this soup comes together in about 20 minutes!  Hope you enjoy our recipe!

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @chill_itsvegan on Instagram and hashtag it #chill_itsvegan. We’d love to see what you cook!

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Simple Mushroom Soup

This 20-minute vegan mushroom soup is easy to make. It’s a simple, flavorful, super creamy soup. Use any kind of mushrooms for this recipe.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3

Ingredients

• 5 big white button mushrooms (about 450 grams)
• 200 ml Plant based milk*
• 500 ml Vegetable stock
• 3 tbsp mushroom soy sauce**
• 2 tbsp corn starch*** (optional)
• 1 medium onion
• 4 gloves garlic
• 1/4 tbsp pepper
• 1/2 tbsp ginger powder
• Salt to taste
• juice of half a lime

Instructions

• Begin with adding the onion and garlic to a medium sauce pan and cook for about 4 minutes, then add the sliced mushrooms and cook until they have released their water. Add some salt if desired. I used some of my vegetable stock instead of oil to avoid burning the veggies. 
• Once you've cooked the vegetables, add  the milk, vegetable stock, spices and lime juice. 
• Simmer on medium heat for 10 minutes then blend the soup together with an immersion blender. Simmer for another 10-15 minutes until thick and creamy.
• We topped our soup with some toasted bread. Keep the  soup in a sealed container in the fridge for up to 4 days.

Notes

*We used oat cream from Oatly for a creamy texture, coconut cream works too if you don't mind the slight coconut flavor in your soup. Out of all the plant based milks, I've found that oat milk has the most neutral taste, so I recommend using that. But any plant based milk will work fine.

** You can find mushroom soy sauce in any asian store. I add a dash of that to almost all of my savory dishes. It adds a nice mushroomy and earthy flavor to your food. You can also add less salt if using this soy sauce. You can also use regular soy sauce for some extra savory taste. 

*** If you want your soup more creamier, add some corn starch into it and make sure you mix it well so there won't be any clumps in it. Add it little by little, while stirring. 

Adjust the seasoning if you feel the soup needs more flavor. 

Add your favorite herbs and some garnish to finish it off.

Serve hot with some toasted bread on the side.