A vegan and top 8 allergen free dish, this creamy mushroom soup tastes sophisticated yet is relatively easy to make. Being Dairy and Gluten free doesn't mean it is taste free too. It has a depth of flavour that will make your guests think it is from a restaurant.
- What is special about this Creamy Mushroom Soup recipe?
- What Substitutions are there for a creamier soup or one without wine?
- How do I adapt this creamy mushroom soup to be coconut free? Is it vegan?
- Tips and tricks to using dried mushrooms in creamy mushroom soup.
- Storage and reheating instructions for creamy mushroom soup
- What do I serve with this vegan mushroom soup recipe?
- Other Recipes You May Enjoy
- 📖 Recipe
Creamy mushroom soup was one of the soups I missed the most when we made the switch to top 8 allergens free. I missed being able to crack open a can and have it any time. This recipe isn’t like the tinned soups but a more flavourful fuller depth of tastes than the ones I grew up with. When I was in a restaurant years ago they had the most amazing mushroom soup and that is what THIS soup is based on.
What is special about this Creamy Mushroom Soup recipe?
What gives this recipe its full flavour is to use a variety of mushrooms. I love the mixed dried mushrooms for this recipe and using brown button or small brown crimini mushrooms to fill it out. A nice dry vegan white wine and tiny splash of “safe for us” cognac gives it a beautiful taste.
Using alcohol in this recipe may not be right for you and your family, especially with kids. Alcohol doesn’t cook off and if you’d prefer you can replace the wine with extra vegetable broth and skip the cognac. I also use some of the hot water from re-hydrating the dried mushrooms to add flavour.
What Substitutions are there for a creamier soup or one without wine?
You can make it a creamier soup more like the cans by using extra coconut milk but it will lend the soup a more tropical taste. Coconut and any plant milk will infuse a bit of a taste other than the delicate and earthy taste of the mushrooms.
If alcohol isn't for you a splash of lemon juice in place of the cognac and substituting the wine with a homemade vegetable broth. The mushroom soaking water is also a great addition with the broth to add more flavour.
How do I adapt this creamy mushroom soup to be coconut free? Is it vegan?
This soup is vegan and plant based. No need to change any ingredients to make it safe for vegan diets. It is also gluten and dairy-free and suitable for top 8 allergen free diets but it does contain coconut which may not be suitable for everyone.
You can use a gluten free oat milk in place of coconut but it wouldn’t be as creamy as this recipe and finding one gluten free can be really tough. We have used this full fat one in the past by Oatly that has a GF certification. Oatly can be hard to come by in Canada where we live. It may not be suitable for you and your allergens with their may contain label always check the ingredients and correspond with the company to verify if it is suitable for you before buying and using.
If replacing the coconut cream reduce the amount of broth by 1 cup.
White beans can be added to this soup for protein without any clashing with or overpowering the delicate flavours of the dried mushrooms. They can be added with the wine and broth.
Tips and tricks to using dried mushrooms in creamy mushroom soup.
When rehydrating the dried mushrooms I soak them in boiled water from our kettle after rinsing them in warm water. Don’t throw out the water after the dried mushrooms after they have soaked for 25 mins.
When adding the vegetable broth I add some of this liquid from the mushroom soak to add a rich mushroomy depth of flavour. If you have extra soaking water- don’t throw it away. Instead keep it for up to 72 hours in the fridge or 2 months frozen. If I freeze it I put it in an ice tray and transfer the cubes to a sealed container to store.
You can use a bit of the mushroom water in other soups or gravies for added flavour OR it is a perfect substitution for fish sauce.
Storage and reheating instructions for creamy mushroom soup
The creamy mushroom soup will keep in the fridge for up to 48 hours in a well sealed container away from high odour foods. This is the perfect dish to make the day ahead for a dinner party of gathering.
We freeze this soup a lot. After freezing we find and keep it for 2 months in the freezer if stored in a sealed freezer safe container Do not refreeze thawed soup.
What is awesome about it is the creamy mushroom soup doesn't require extra water when reheating. If you want to thin it out add canned coconut milk in 50mL increments until you get the desired thickness. To keep food safety in mind please only reheat the soup once and do no re-freeze any thawed soup.
On the stove in a pot bring the thawed soup to a boil until heated through. Cook over medium heat, stir often to ensure the mushrooms don't stick to the bottom of the pot.
Use a microwave safe bowl and heat the thawed soup for 1.5 mins and stir. Check if it has been cooked through or if it needs more heat. If it needs more time cooking, cook in the microwave 30 seconds at a time. Stir and check after each cycle, repeat as needed.
What do I serve with this vegan mushroom soup recipe?
We love to serve this creamy mushroom soup with a spinach salad like the festive spinach salad. Having this soup with “safe for us” rice crackers or gluten free and vegan rolls.
It also makes a great appetiser or soup course for a dinner with friends or others you want to impress. It pairs well with a roasted chicken for omnis. This soup is great with a mushroom wellington for a splendidn vegeterian and vegan feast.
Other Recipes You May Enjoy
Please leave a comment if you make this creamy mushroom soup.
- 2-3 Tbsps Olive Oil may need the extra for coating mushrooms
- ⅓ C shallots finely minced
- 2-3 Tbsps garlic finely minced (about 4 large cloves)
- 1350 g Crimini or brown button Mushrooms thinly sliced
- 1 ¼ C dried mushrooms rehydrated (reserve the soaking water)
- 1 C dry vegan white wine
- 3 sprigs fresh thyme
- 1 ½ Tbsps chopped fresh sage
- ¾ C reserved mushroom water
- ¼ c vegan margarine like Earth Balance
- 6 C vegetable broth
- ⅛ teaspoon fresh cracked pepper
- ½ teaspoon flaked sea salt
- 400 ml or 1 can coconut cream
- 1 teaspoon cognac optional
- In a medium/large pot heat olive oil over medium heat and add shallots and garlic. Cook until translucent. (3-5 mins).
- Add in mushrooms and stir well to coat the mushrooms as much as possible. You may need to add a bit of extra olive oil here. Cover and cook for 4-5 mins. Stir and make sure all the mushrooms are getting cooked. Scrape the bottoms of the pot to make sure none of the mushrooms are sticking and to scrape up any flavour bits from the bottom of the pot left by cooking the shallots.
- Add the margarine, thyme, and sage and stir well. Leave uncovered to boil off some of the water let off by the mushrooms. Keep simmering until this water is reduced by half.
- Pour in ¾ of the wine, all of the vegetable broth and mushroom water. Cover the pot and let simmer for 20 mins on medium low heat.
- Remove 1 cup of mushrooms, set aside in a bowl. Blend the soup using an immersion blender until everything is blended. Add the set aside unblended mushrooms back into the soup. (If you are using a blender you will need to let the soup cool before blending and/or blend in step 4 before heating the broth. Blend with broth but not the wine)
- Add in the rest of the wine and the cognac, bring back to temperature.
- Then add the coconut cream, salt, pepper — let it come back up to temp and for the coconut cream to melt completely. Serve.