Vegan Mushroom Soup

Spoonful of mushroom soup with rotini noodles being lifted out of a bowl.

5 from 2 votes

A combination of dried and fresh mushrooms is what makes this Vegan Mushroom Soup recipe irresistible. It's is a staple at our Polish Christmas dinner, but it's so easy, you can enjoy it all year long!

Prep Time30

Cook Time30

Course: Soup

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 112kcal

Author: Jenn Sebestyen

Ingredients

.5 ounce dried mushrooms porcini or shiitakes, or a mushroom blend, would all work
1 cup warm water
3 tablespoons vegan butter I like Miyoko's or Earth Balance (you may also use olive oil)
1 yellow onion diced
8 ounces fresh sliced mushrooms I like shiitakes, but white button would also work
2 tablespoons all-purpose flour gluten free, if desired
1 tablespoon coconut aminos (or tamari or soy sauce)
4 cups low sodium vegetable broth*
2 cups mushroom broth or water or more vegetable broth
1 tablespoon fresh lemon juice
2 teaspoons salt or to taste
¼ teaspoon black pepper or to taste
1 cup light coconut milk
1 teaspoon apple cider vinegar
Cooked noodles optional, for serving (gluten free, if desired)

Instructions

Place the dried mushrooms in a bowl and cover them with the warm water. Let soak for at least 30 minutes, or up to 1 day. Strain through a coffee filter into a bowl, keeping the soaking liquid. (See photos and notes in post). Rinse the mushrooms thoroughly under water until all the grit is removed. Chop them into small pieces and set aside.
Heat the butter in a big soup pot over medium heat on the stove. Add the diced onion and sauté 4 to 5 minutes until soft and translucent.
Add the fresh sliced mushrooms and sauté until soft and most of the liquid has been absorbed, about 5 to 6 minutes.
Add the coconut aminos and flour and stir until fully combined. No white flour should be visible.
While whisking (to prevent clumps from the flour), slowly add the vegetable broth.
Add the mushroom broth (or water), lemon juice, strained dried mushrooms, strained mushroom soaking liquid, salt and pepper.
Bring to a boil, then reduce heat and simmer for 25 minutes.
Take off the heat. Add the light coconut milk and apple cider vinegar. Stir well to combine.
Taste and adjust seasoning as necessary.
Serve hot with noodles, if desired.

Notes

~ Dried mushrooms. Don't skip these! They are key to the deep flavor.

~ Be sure to soak the dried mushrooms and then strain out any grit they may leave behind!

~ We like a brothy soup...especially if we are serving it with noodles. If you like a thicker soup, start with just 2 cups of vegetable broth and add more in the end if needed.

~ This soup is delicious with or without noodles. I particularly like the Brown Rice and Quinoa Noodles from Trader Joe's with this soup. Although the ones I use are spiral, they have a similar texture to the kluski (Polish noodles) that my Grandma uses.

~ Keep the soup and noodles separate if you plan on storing leftovers. The soup will keep in an air-tight container in the fridge for 4 to 5 days. You can also freeze this soup in a freezer-safe container for up to 6 months.

Nutrition info calculated without added noodles.

Nutrition