mushroom soup recipe

Wild Mushroom Sunchoke Soup with Truffle oil. A cozy vegan soup that is luxurious and decadent, yet simple to make- perfect for fall.

Wild Mushroom Sunchoke Soup

olive oil

onion-

fresh mushrooms, sliced (cremini, shiitake, morels, chanterelle’s, button)

garlic, rough chopped

thyme (or sage or rosemary)

water

stock

sunchokes, scrubbed, thinly sliced

potatoes (Yukon

mushrooms (like shiitake mushrooms

salt

white pepper

soy sauce (or Braggs Liquid Aminos)

white vinegar

truffle oil

In a large heavy bottom pot, heat oil over medium heat. Add onion and mushrooms.  Saute for 6-7 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1-2 minutes.

Add stock and water, sunchokes, potatoes &amp; dried mushrooms, salt and pepper.

Bring to a simmer, turn heat down to low, cover, and simmer for 20 minutes.

Working in batches, blend soup until very smooth. Use an immersion blender or regular blender. Return to a pot on the stove. Add soy and a splash vinegar. Taste, adding more salt or vinegar if needed.

Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.

I ended up with a ton of sunchokes from my CSA and had no idea what to do with them. My husband and I are pleasantly surprised by how delicious, hearty, buttery and easy this soup was to make with all vegan ingredients! I did however roast the sunchokes in the oven before putting them into the soup. Definitely will make this recipe again!

This is so yummy and elegant! Any plans to write a cookbook?

I am in love with this easy, warming, healthy soup! I used a combo of fresh oyster and cremini mushrooms, and a couple of shallots as well as the onion. Of course I added a healthy dollop of sour cream. Thinking of adding a splash of dry sherry next time Sunchokes are high in inulin and so healthy!

Very nice recipe! The soup was smooth with great flavors. I skipped the soy sauce because I have to stay away from soy products. I also replaced the truffle oil with walnut oil just for personal preference.

Followed the recipe exactly and its flavor was just what I was looking for. Definitely, 110%, a keeper! 
I blended it in the pot with an immersion blender and it came out very smooth. That said, I was wondering if topping with some sauteed mushroom or onion pieces might add some texture interest? As I was blending and sampling I realized it needed all the potato/choke blended to get the right thickness/consistency so partial blending didn't seem to be the solution. Maybe starting with more potatoes and chokes and then not blending to smooth...thoughts, Sylvia?

Creamy Mushroom Soup with Rosemary and Garlic - a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight dinners! Serve this with crusty bread for a simple hearty meal! GF and Vegan adaptable!

Creamy Mushroom Soup 

olive oil, butter or vegan butter

onion, diced (or two fat shallots)

garlic cloves, rough chopped (2-4 more for garnish, sliced)

lb cremini mushrooms, sliced (or use mushrooms of your choice)

fresh rosemary, chopped (or thyme)

sherry cooking wine (not vinegar) or marsala wine or red wine

flour (or GF flour)

chicken stock

sour cream

pepper

Optional garnish: drizzle of truffle oil, garlic “chips”

Heat oil or butter in a large, heavy-bottom pot or dutch oven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.

Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry (do not mistake this for sherry vinegar).  Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten.  Optional: Set aside 1/4 cup mushrooms for garnish.

Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken.

Stir in the sour cream until fully incorporated.

If you would like a thinner soup, add a little more broth, readjusting the salt.

To make the garlic chips

, thinly slice garlic (the long ways). Heat 2 tablespoons oil in a little saute pan over medium heat. Add the garlic slices, not overlapping, sprinkle with a little salt, and turn over when golden, about 3 minutes.  Cook other side until golden and crispy. Set on a paper towel. At the same time you could toss in a few more rosemary leaves.

To Serve

Ladle in bowls and top with a few slices of mushrooms and garlic chips and a drizzle of truffle oil. Serve with crusty bread.

WOW!   Just made this and it was wonderful.  We used oil instead of butter, and cashew cream instead of sour cream.  I surprised my wife with this dish and she was amazed at how good it was!

I think had a used cooking sherry and butter this would have been way better. Instead, I used olive oil and red wine and found it to be quite bland. Will try again with the other ingredients!

Fabulous aroma &amp; taste, thanks for sharing an easy to follow recipe. I would like to know the best way to thin, as it is quite thick. Thanking you advance.

Solid recipe!  I liked those garlic chips A LOT and will be making those again.  I could have used a little tip about mixing in the sour cream.  I would usually temper something like that, but the method didn't call for it, so I just put it all in at once.  Oops!  Mistake.  It never fully incorporated.

My husband and I loved this, used sherry, butter, cremini mushrooms and chicken stock. The garlic chips were wonderful! Great recipe, will make again.

This is divine!  I can't wait to serve this tonight.  Thank you!!

Amazing. I used dry Marsala wine instead of sherry because that’s what I had on hand. Always looking for delicious vegetarian main meals and this fit the bill. Best mushroom soup I have ever eaten!

https://content.jwplatform.com/videos/AnQMp63M.mp4

 Mushroom Soup with Garlic Chips and Rosemary – a delicious easy recipe that comes together in 30 minutes – perfect for special gatherings or simple enough for weeknight dinners! Vegan-adaptable, Keto and GF adaptable! Video.

Creamy Mushroom Soup Video

Wild rice and mushroom soup is a hearty, vegetarian soup made from scratch. Enjoy this wild rice soup recipe with crusty bread for a cozy weeknight dinner.

Wild Rice and Mushroom Soup

unsalted butter

yellow onion, finely chopped

carrots

celery

baby bella (cremini) mushrooms, sliced

garlic cloves,

dry wild rice blend (such as Lundberg brand)

poultry seasoning ((sub Herbs De Provence))

kosher salt

black pepper

(1 quart) lower sodium vegetable broth

heavy cream ((sub cashew cream*))

Parmesan cheese

Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.

Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.

Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.

Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.

Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.

This cream of mushroom soup is healthy comfort food at its best! It&#x27;s creamy, savory, and absolutely delicious.

Cream of Mushroom Soup

extra-virgin olive oil (plus more for drizzling)

leeks

celery (diced)

cremini mushrooms (chopped)

tamari

dry white wine

garlic

thyme leaves

vegetable broth

cauliflower

Dijon mustard

balsamic vinegar

Sea salt and black pepper

coconut milk

Crusty bread (toasted

mushrooms (sautéed)

pine nuts

Microgreens thyme leaves

Heat the oil in a large pot over medium heat. Add the leeks, celery, ¼ teaspoon salt, and cook 5 minutes. Add the mushrooms and cook until soft, 8 to 10 minutes more.

Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.

Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. Season to taste and serve with desired garnishes.

A simple and easy 30-minute soba noodle soup prepared with mushrooms, noodles, and greens.&nbsp;

Easy Soba Noodle Soup Recipe

button mushrooms, sliced

garlic,

ginger

soy sauce

soba noodles (you can also use whole wheat spaghetti)

carrots, shredded,

scallions, thinly sliced, for garnish

eggs,

sesame seeds,

Heat olive oil in a stock pot over medium heat.

Add sliced mushrooms and cook for 4 minutes.

Stir in garlic and ginger; continue to cook for 1 minute or until fragrant.

Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.

Stir in vegetable broth and bring to a boil.

Add noodles and greens;&nbsp;cook until the noodles are tender, about 5 to 6 minutes.

Remove from heat and ladle into soup bowls.

Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.

Serve.

A gourmet creamy mushroom soup that uses three types of mushrooms for maximum flavor while pureeing the mixture produces a smooth texture.

Mushroom Soup

brown mushrooms (cremini or baby bella)

white mushrooms

unsalted butter (or extra-virgin olive oil)

white onion (or yellow, ¼-inch dice)

thyme (or ¼ teaspoon dried)

white wine vinegar (red wine vinegar

porcini mushrooms

unsalted vegetable stock (or chicken stock)

heavy whipping cream

chives

Rinse and dry the fresh mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick slices.

Heat a large pot or dutch oven over medium-low heat. Add the butter. Once melted, add the onions. Saute until lightly brown and translucent, about 6 to 7 minutes. Add the minced garlic and thyme, saute for 30 seconds.

Increase the heat to medium. Add the slicd mushrooms, sprinkle with salt and pepper. Saute until tender and most of the moisture releases, occasionally stirring, about 6 to 7 minutes. Reserve ¼ cup of for garnish.

Add the wine and vinegar, stir and cook until most of the liquid evaporates, about 3 to 4 minutes. Add the dried porcini mushrooms, stir to combine.

Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until mushrooms are tender, about 15 minutes, stirring every five minutes.

Carefully transfer the soup to a blender and reserve the pot. Make sure the cap in the feeding hole is removed, and cover instead with a kitchen towel to prevent splattering. Do not fill the blender more than halfway full, work in batches if needed. Puree on medium speed for 30 seconds. Increase to high speed, process until a smooth, about 1 minute. Transfer the pureed soup back to the pot.

Heat the soup over low heat. Add the cream and stir to combine. Continue to stir and cook until hot, about 4 to 5 minutes. Season with salt and pepper to taste.

Divide the soup among serving bowls. Garnish with reserved mushrooms and chives.

Vegan Cream of Mushroom Soup is made with wholesome ingredients and comes together in just 30 minutes. Gluten- and dairy-free, this hearty and healthy soup is pure comfort.

Vegan Cream of Mushroom Soup

Tbsp. extra-virgin olive oil

mushrooms

shallots, finely chopped ((about 3/4 cup))

Tbsp. sherry vinegar

white miso paste

tsp. black pepper

lower-sodium vegetable broth

raw cashews

Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring only occassionally, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes.Add shallots and garlic; cook 2 to 3 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme, miso paste, salt, and pepper.

Add broth, stir to scrape up any browned bits from bottom of pot. Let mixture come to a low boil, and cook 5 minutes. Turn off heat.

Transfer half of mixture to a blender, and add cashews; blend until smooth. Return mixture to pot, and stir to combine. Adjust seasonings as needed, and divide between each of four bowls.

https://embed.mediavine.com/videos/wcf5cti8fdpfe5r8vccp

Vegan Cream of Mushroom Soup is made with wholesome ingredients and comes together in just 30 minutes. Featuring a luxuriously creamy, dairy-free broth, garlicky-seared mushrooms, and a fresh herb finish.

From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!

VEGAN MUSHROOM SOUP

olive oil, vegan butter (I love Miyoko’s),

onion,

thyme

cornstarch

(14 ounces.) coconut milk (light vegan cream

salt & pepper,

parsley

Saute

In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.

Simmer

Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.

Slurry

Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 &#8211; 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.

Remove from heat

and stir in the parsley. Season with salt and pepper.

Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!

Store

Leftovers will keep in the refrigerator for 4 &#8211; 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 &#8211; 3 months.

DELICIOUS! I used crimini, and made my own vegan cream with cashews. I also added a couple Tbsp. of nutritional yeast. YUM!

Brilliant!!!
Everyone loved even the people who don’t like mushrooms……
In addition….
I also used cashew cream

One of my go to soup recipes now. I add barley to this, just puts it over the top and gives it hearty flavor.

Turned out great. I used morels and a portobello I had in the freezer. Easy and delicious!

Everyone in my family LOVES this recipe. I usually double it and omit the cornstarch. So good!

Get ready to eat The BEST Mushroom soup! This recipe is highly-rated, by family and friends, and even kids-approve! All the mushrooms are sauteed with carrots, onion, cream cheese, and sour cream before being added to a pot of simmering potatoes! Garnish with fresh dill and are you in for a seriously delicious soup! (Dinner in under 30-minutes!)

The BEST Mushroom Soup Recipe

potatoes ((cubed))

carrot ((grated))

onion ((diced))

oz cream cheese

tsp black pepper

tbsp Mrs. Dash

Tbsp chicken bouillon powder ((or 1 cube))

mushroom bouillon cube

heavy cream

dill

Bring 12 cups of water to a boil. Add the potatoes and bouillons; simmer until tender (25 minutes.) Add the seasoning, salt, and pepper halfway through.

Meanwhile, Sautee the mushrooms, onions, and carrots in 6 Tbsp of oil until mushrooms have reduced in size (10 minutes.) Stir in the cream cheese and sour cream until melted. Add to the pot of soup and bring to a simmer.

Stir in heavy cream and turn soup off. Garnish with fresh dill or parsley.

Serve warm with a side of crusty bread.

This creamy soup is a really beautiful thing. It's packed with lemongrass, ginger and garlic, then topped with crispy mushrooms and an incredible spicy oil.

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Top 17 mushroom soup recipe recipes from across the web

The most viewed mushroom soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild Mushroom Sunchoke Soup

Creamy Mushroom Soup

Wild Rice and Mushroom Soup

Cream of Mushroom Soup

Easy Soba Noodle Soup Recipe

Mushroom Soup

Vegan Cream of Mushroom Soup

VEGAN MUSHROOM SOUP

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The most viewed mushroom soup recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine