MUSHROOM SOUP
Mushroom soup is so rich and savoury, giving earthy flavours to fresh mushrooms, especially when topped with garlic, thyme, and a creamy base of almond milk or cream. This simple recipe results in the best comforting vegan and gluten-free meal. The heartiness of this soup lies in both the undertone of sautéed mushrooms and the silky fluidity of vegetable broth and cream. It can be an excellent option for a quick lunch or dinner served alone or with crusty bread for extra fulfilment.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Soup / Stew
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION / TECHNIQUES
Sauté, Simmer, One-Pot Wonders
OCCASION / HOLIDAY
Fall, Winter, Thanksgiving, Mother’s Day, Christmas Eve, Family Dinner
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Gluten-Free, Low Fat, Quick & Easy, Healthy, Low Sodium
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 cup mushrooms, sliced
- ¼ onion, chopped
- 1 clove garlic, minced
- ½ cup vegetable broth
- ¼ cup almond milk or cream
- ½ tbsp olive oil
- ¼ tsp thyme
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 150
- Protein: 3g
- Fat: 9g
- Carbohydrates: 12g
- Fibre: 2g
- Sodium: 200mg
PREPARATION OF MUSHROOM SOUP
- Sauté the onions and mushrooms: Heat olive oil in a medium saucepan over medium heat. Add chopped onions and sliced mushrooms; sauté for 5-6 minutes or until softened, releasing their juices.
- Add garlic and thyme: Add the chopped garlic and thyme. Stir for another minute until fragrant, too.
- Add broth and simmer: Put in the vegetable broth, then let it simmer until the contents come together. Continue for 5-7 minutes, and let the flavours intermingle.
- Stir in almond milk or cream: Lower the heat and stir in the almond milk or cream. Cook for 2-3 minutes over the stove until warmed through and creamy.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper to taste. Serve hot, garnished with extra thyme or a drizzle of olive oil if desired.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- For a richer flavour, use mixed mushrooms instead of using only one variety. Shiitake portobello or cremini mushrooms would work great.
- Blend half of the soup using the immersion blender for a smoother finish, but at least some texture will make the soup feel chunky at the end.
- If almond milk is replaced with cream, there is the option of heavy cream or dairy-free.
VARIATIONS
- Add in a splash of white wine, now that you’ve sautéed those mushrooms, to add an extra layer of flavour.
- For a heartier meal, add cooked quinoa or rice to serve.
- For a thick soup, stir in 1 tablespoon of cornstarch or flour before adding the broth, then cook the soup until thickened.
- You can add some red pepper flakes or cayenne pepper to make it spicy.
PREPPING AND STORAGE
- Fridge: Cooked mushroom soup can be stored in a container in the fridge and served within 3 days. It may be warmed over low heat on the stovetop or re-warmed in the microwave before serving.
- Freezing: This soup freezes very well. Cool completely, then pack it into some freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.