I created this vegan mushroom soup recipe for my recent collaboration with Merryhill Mushrooms. I wanted to make a simple and quick to make dish that put the mushrooms front and centre, hence this creamy mushroom soup.

To add even more umami flavour, I added a crispy oyster mushroom topping to get that added crunchy texture.

In the UK, mushrooms are seasonal all year round, making this dish even more versatile!

two-bowls-mushroom-soup
1/40 | f/3.2 | ISO 160 | 35mm

Recipe

Vegan
Makes 4 starter servings
Recipe adapted from Plant and Vine’s vegan cream of mushroom soup

Ingredients

For the soup

1 tbsp. olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 tbsp. dried oregano
1 tbsp. dried basil
700g fresh mushrooms (I used a combination of chestnut, white and oyster mushrooms)
3 tbsp. soy sauce
1 can full-fat coconut milk
1 cup water (optional, depending on what consistency you want your soup to be)
Salt and freshly ground black pepper, to taste
Fresh thyme or parsley for garnishing (optional)

For the crispy oyster mushroom topping

150g oyster mushrooms, leave as whole or slice in half if large
1 tbsp. olive oil
1 tbsp. butter
Salt and freshly ground black pepper, to taste

Method

For the soup

  1. Over medium heat, add the olive oil to a large pot.
  2. When the oil is warm, add the onion, garlic, dried oregano and dried basil. Cook for 3-5 minutes, stirring frequently until the ingredients soften.
    Make sure not to let the onions burn.
  3. Add the sliced mushrooms and soy sauce to the pot and cover.
  4. Cook the mixture covered, over medium-high heat for around 10 minutes.
    You will see the mushrooms start to release their water to form the base of the soup.
  5. Remove the lid and cook uncovered for another 10 minutes.
  6. Add the coconut milk and water (if using) and stir the mixture.
  7. Simmer on a medium heat for a final 10 minutes.
    Optional: add more water if you like a thinner consistency.
  8. Season with salt and pepper to taste.
  9. Add fresh herbs if desired.

Note: Keep soup warm if while you’re making the topping.

For the crispy oyster mushroom topping

  1. In a frying pan, heat the olive oil over high heat.
  2. Add the oyster mushrooms to the pan.
  3. Toss them in the pan and cook until crispy. This should take about 5-10 minutes.
  4. When the mushrooms are crisp, turn off the heat and add the butter.
  5. Season with salt and pepper to taste.
  6. Top the soup with the crispy mushrooms.
Serving suggestion
  • Add a dollop of non-dairy yogurt on top gives the soup even more creaminess
  • Serve with warm crusty bread for dipping
Helpful tips
  • The soup forms a skin on the surface when it cools down. But this doesn’t affect the taste or consistency, simply stir it to incorporate everything. 
  • The soup tends to thicken in consistency at room temperature. At this point you can add a bit more water, or when reheating, to achieve the desired consistency. 

Have you tried this recipe?

I’m a fan of easy, quick and uncomplicated recipes and this is just that. Do try it out and let me know what you think!


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