5 from 1 vote
Spoon in a bowl of soup
Vegan Mushroom Soup
Prep Time
30 mins
Cook Time
30 mins
 

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

Course: Soup
Cuisine: American
Keyword: homemade mushroom soup, mushroom soup recipe, vegan soup recipe
Servings: 6 servings
Calories: 112 kcal
Author: Jenn S.
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)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup light coconut milk
  • 1 teaspoon apple cider vinegar
  • Cooked noodles** (optional, for serving) (gluten free, if desired)
Instructions
  1. 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.

  2. Heat the butter in a big soup pot over medium heat on the stove. Add the diced onion and sauté 4-5 minutes until soft and translucent.

  3. Add the fresh sliced mushrooms and sauté until soft and most of the liquid has been absorbed, about 5-6 minutes.

  4. Add the coconut aminos and flour and stir until fully combined. No white flour should be visible.

  5. While whisking (to prevent clumps from the flour), slowly add the vegetable broth.

  6. Add the mushroom broth (or water), lemon juice, strained dried mushrooms, strained mushroom soaking liquid, salt and pepper.

  7. Bring to a boil, then reduce heat and simmer for 25 minutes.

  8. Take off the heat. Add the light coconut milk and apple cider vinegar. Stir well to combine.

  9. Taste and adjust seasoning as necessary.

  10. Serve hot with noodles, if desired.

Recipe Notes

*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.

~ Nutrition info calculated without added noodles.

Nutrition Facts
Vegan Mushroom Soup
Amount Per Serving
Calories 112 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 458mg20%
Potassium 228mg7%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 7IU0%
Vitamin C 5mg6%
Calcium 1mg0%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.