Vegan Cream Of Mushroom Soup Recipe

Name: Vegan Cream Of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sliced baby portobello mushrooms; 1/2 pound fresh oyster mushrooms, sliced; 2 tablespoons soy sauce; 4 cups water; 5 medium carrots, halved; 5 celery ribs, halved; 1 medium onion, quartered; 2 bay leaves; 2 teaspoons dried thyme; 2 packages (1 ounce each) dried shiitake mushrooms; 2 cups vegetable broth; 1 package (12.3 ounces) silken firm tofu; 1 tablespoon lemon juice; 1/8 teaspoon cayenne pepper; 3/4 teaspoon salt; 1/4 teaspoon pepper; 4 green onions, chopped

Servings: persons

1 pound sliced baby portobello mushrooms
1/2 pound fresh oyster mushrooms, sliced
2 tablespoons soy sauce
4 cups water
5 medium carrots, halved
5 celery ribs, halved
1 medium onion, quartered
2 bay leaves
2 teaspoons dried thyme
2 packages (1 ounce each) dried shiitake mushrooms
2 cups vegetable broth
1 package (12.3 ounces) silken firm tofu
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped

1
In a large microwave-safe bowl, combine portabella mushrooms, oyster mushrooms and soy sauce. Cover and microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot, leaving mushrooms in bowl. Add the water, carrots, celery, onion, bay leaves and thyme to stock pot. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 30 minutes. Strain and discard vegetables from stockpot. Return liquid to pot. Stir in lemon juice, salt, pepper and cayenne pepper.
2
In another large microwave-safe bowl, heat 2 cups vegetable broth almost to a boil. Add dried mushrooms and let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with portabella and oyster mushrooms. Spoon half the mushrooms into stockpot. Spoon the remaining mushrooms into a blender. Add tofu and reserved broth. Cover and blend until smooth; stir into stockpot. Cook and stir until heated through. Sprinkle with green onions.

183

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound sliced baby portobello mushrooms, 1/2 pound fresh oyster mushrooms, sliced, 2 tablespoons soy sauce, 4 cups water, and more.

Yes, Vegan Cream Of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Cream Of Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions