Vegan Cream of Mushroom Soup (with Oyster Mushrooms!)

cream of mushroom soup in a black bowl with spoon in it

Vegan Cream of Mushroom Soup (with Oyster Mushrooms!)

Oyster mushrooms are THE BEST so it's only right that I make a vegan cream of mushroom soup with them! Enjoy this comforting soup on your table in under an hour!

Course Soup

Cuisine Plant Based, Vegan

Keyword vegan cream of mushroom soup

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 348kcal

Author Gina Marie

Equipment

1 Cast Iron Dutch Oven Pot

Ingredients

4 tablespoons vegan butter
1 tablespoon oil
1 small or medium onions, diced
3 cloves garlic, minced
1 pound oyster mushrooms note 1
10 ounces baby bella mushrooms
¼ cup dry white wine (preferably Pinot Grigio) note 2
6 tablespoons chickpea flour note 3
1 teaspoon sea salt salt
½ teaspoon black pepper
3 teaspoons dried thyme, divided
4 cups water note 2
1 Not Chicken Bouillon Cube note 2
1 cup full fat coconut milk
sea salt and black pepper to taste.
Chopped fresh parsley to serve

US Customary - Metric

Instructions

First clean your oyster and baby bella mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Don't rinse your mushrooms because mushrooms hold a lot of water. Slice your baby bella mushrooms and place in a bowl. (You can keep your oyster mushrooms whole or shred them; your choice). Set aside.
Heat vegan butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Next add garlic and cook for about 1 minute. Add oyster mushrooms, baby bella mushrooms to pot. Cook for 5 minutes until mushrooms soften.
Pour in wine and allow to cook for 3 minutes. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add sea salt, black pepper, and 1½ teaspoons of dried thyme to pot and mix together with mushrooms. (See Note 4 Below)
Add water and Not Chicken Bouillon Cube to pot slowly while mixing or whisking to ensure no lumps are in the soup. Mix until bouillon dissolves into soup making a broth for about 3 minutes. Bring to a boil. Reduce heat to low-medium, cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened. (See Note 4 Below)
Reduce heat to low and stir in full fat coconut milk. Allow to gently simmer for 1 - 2 minutes. Sprinkle in fresh parsley, remaining 1½ teaspoons of dried thyme, and sea salt and pepper to taste. Adjust seasonings to your liking. Remove from heat Serve with vegan garlic bread.

Video

Notes

SCROLL UP TO THE BLOG POST TO SEE STORAGE TIPS AND MORE INFORMATION ABOUT THIS RECIPE!

OYSTER MUSHROOMS: If you can't find oyster mushrooms, you can always substitute with any mushrooms that are available to you for a more traditional mushroom soup. The flavor wills till be there.
WINE & BROTH: This recipe calls for white wine for a more rich flavor but is optional and can be omitted. You can also use your choice of vegetable broth instead of water and the Not Chicken Bouillon.
CHICKPEA FLOUR: The amount of thickness depends on how much of flour you add. This is not a condensed version of cream of mushroom soup used to make recipes like cornbread dressing. You can substitute with whatever flour you have on hand. (NOTE: I do not know if this will work with other gluten free flours besides chickpea flour but you are welcome to test it out yourself.)
FLOUR MIX: To ensure no lumps are in your soup, you could instead add your flour to water or broth in a separate measuring cup, mix well and then add it to your pot of mushrooms to simmer.

Nutrition