What are the best mushrooms for mushroom soup?

For this recipe, mushrooms with more texture such as shiitake, oyster mushrooms or brown cremini mushrooms are recommended.

How to clean mushrooms?

Mushrooms absorb water, so avoid washing them. Instead, use a brush or a paper towel to wipe off any dirt.

How to thicken mushroom soup without cream?

This recipe achieves its creamy texture using a blended mixture of cashews, plant milk, and spices.

Can this soup be made ahead of time?

Yes, some steps can be prepared ahead of time, such as prepping the mushroom broth mix the evening before.

Creamy Dairy-Free Mushroom Soup

Name: Creamy Dairy-Free Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 cup dried mushrooms (Shiitake); 1 ½ cups vegetable broth; 2 tbsp olive oil; 1 onion, chopped; 4 fresh garlic cloves, chopped; 2 celery stalks, chopped; 2-3 cups fresh mushrooms, cleaned & chopped; 2-3 carrots, finely diced; 3-4 cups veggie broth; 2 tsp Italian herbs; ⅓ cup cashews; ¾ cup milk of choice (almond, soy, or regular); 1-2 tbsp nutritional yeast; juice of ½ a lemon; pinch of salt

Enjoy a comforting, nutrient-dense mushroom soup that achieves a rich, creamy consistency without using heavy cream. This recipe uses a blend of fresh and dried mushrooms for a deep, earthy flavor profile that is both healthy and satisfying.

List of ingredients

1 cup dried mushrooms (such as Shiitake) – provides a concentrated base of flavor.
1 ½ cups vegetable broth – used for soaking the dried mushrooms.
2 tbsp olive oil – used for sautéing vegetables (can be replaced with soy sauce for an oil-free version).
1 onion, chopped – adds a foundational sweetness.
4 fresh garlic cloves, chopped – provides aromatic depth (can be replaced with garlic powder).
2 celery stalks, chopped – adds a subtle savory note.
2-3 cups fresh mushrooms, cleaned and chopped – adds texture and fresh flavor.
2-3 carrots, finely diced – adds color and mild sweetness.
3-4 cups vegetable broth – the main liquid base; use 4 cups for a thinner consistency.
2 tsp Italian herbs – adds a fragrant, herbal dimension.
½ cup cashews – the base for the creamy texture.
¾ cup milk of choice (almond, soy, or regular) – thins the cashew cream.
1-2 tbsp nutritional yeast – adds a cheesy, savory flavor (can be replaced with grated parmesan).
Juice of ½ a lemon – adds brightness and balances the earthiness.
Pinch of salt – enhances all flavors.

step-by-step instructions

Prepare mushrooms: Soak the dried mushrooms in 1 ½ cups of vegetable broth and set them aside to rehydrate.
Soak nuts: Place the cashews in hot water to soften them, then set aside.
Sauté aromatics: Heat olive oil in a large pot over medium heat, then add the chopped onion, garlic, and celery, cooking until they are golden brown.
Cook fresh mushrooms: Add the chopped fresh mushrooms to the pot and sauté for several minutes until they are cooked through and slightly crispy.
Simmer base: Stir in the diced carrots, the rehydrated mushrooms along with their soaking broth, and an additional 3 to 4 cups of vegetable broth.
Season: Add a pinch of salt and black pepper based on the saltiness of your broth, then stir in the Italian herbs.
Cook: Let the mixture simmer uncovered for approximately 15 minutes to allow flavors to meld.
Blend cream: Drain the soaked cashews and place them in a blender or food processor with the milk, nutritional yeast, lemon juice, salt, and about 1/3 cup of the hot mushroom broth. Blend until completely smooth.
Combine: Stir the smooth cashew cream back into the main mushroom broth mixture.
Finish: Garnish the soup with fresh parsley or thyme before serving.

Optimizing Your Mushroom Selection

Using Shiitake for Umami Depth

Shiitake mushrooms are excellent for this recipe because they contain high levels of natural glutamates. This creates a deep umami flavor that mimics the richness of meat or heavy cream. Using them in dried form further concentrates this savoriness.

Adding Oyster Mushrooms for Texture

Oyster mushrooms provide a delicate, slightly chewy texture that contrasts well with the creamy base. They absorb the broth efficiently while maintaining their shape during the simmering process. Mixing these with other varieties prevents the soup from becoming too uniform in texture.

Choosing Brown Cremini over White Button

Brown cremini mushrooms are essentially more mature white button mushrooms and offer a more intense flavor. White button mushrooms can often taste bland or watery when simmered. Cremini mushrooms hold their flavor better and contribute a darker, richer color to the final dish.

The Role of Dried Wild Mushrooms

Wild mushrooms, such as porcini, add an earthy and nutty dimension that is difficult to achieve with fresh mushrooms alone. They provide a forest-like aroma that elevates the soup from a simple side dish to a gourmet meal. If available, a mix of three or four different varieties is recommended.

Proper Mushroom Cleaning Techniques

Why You Should Avoid Soaking Mushrooms

Mushrooms act like sponges and will absorb a significant amount of water if soaked in a bowl. This excess water can dilute the flavor and prevent them from browning properly during the sauté phase. Avoiding full immersion ensures the mushrooms sear rather than steam.

Using a Soft Brush for Dirt Removal

A soft pastry brush or a dedicated vegetable brush is the most effective tool for removing soil. Gently brush the caps and stems to clear away debris without damaging the delicate flesh. This method keeps the mushroom’s structural integrity intact.

Using Damp Paper Towels for Cleaning

For mushrooms with stubborn dirt, a damp paper towel is a safe alternative to rinsing. Gently wipe the surface of each mushroom to remove grit. This provides a clean ingredient while ensuring the mushroom remains dry enough for sautéing.

Perfecting the Cashew Cream

The Importance of Soaking Cashews in Hot Water

Soaking cashews softens the nut’s cellular structure, which is essential for achieving a velvety smooth texture. Using hot water accelerates this process, reducing the soak time to just a few minutes. Without soaking, the cream may remain slightly grainy regardless of the blender’s power.

Using a High-Speed Blender for Smoothness

A high-speed blender is recommended to fully emulsify the fats in the cashews with the liquid. Immersion blenders often struggle to break down the nut particles entirely. A standard countertop blender ensures the cashew cream is indistinguishable from dairy cream.

Adjusting the Ratio of Plant Milk

Depending on your preference for thickness, you can slightly increase or decrease the amount of plant milk. Almond milk provides a neutral base, while soy milk adds a bit more protein and body. Ensure the milk is at room temperature to avoid shocking the hot soup.

Enhancing Flavor with Nutritional Yeast

Nutritional yeast provides a nutty, cheesy flavor that complements the earthiness of the mushrooms. It adds a layer of complexity that replaces the richness usually provided by butter. This ingredient is key to achieving a savory, “comfort food” taste profile.

Customizing the Soup Consistency

Thinning the Soup with Extra Broth

If the final result is too thick, gradually stir in additional warm vegetable broth. Add the broth one quarter-cup at a time to avoid over-thinning. This allows you to control the viscosity based on whether you want a bisque or a broth-style soup.

Thickening the Soup with Blended Vegetables

For those who want an even thicker consistency without more nuts, blend a small portion of the cooked carrots and mushrooms. Stir this puree back into the pot. This method increases the body of the soup using the existing ingredients.

Adding Cooked Rice for Heartiness

Stirring in a half-cup of cooked brown or wild rice transforms the soup into a filling main course. Wild rice is particularly suited for this because its chewy texture complements the mushrooms. Let the soup simmer for an extra five minutes after adding the rice to integrate the flavors.

Ingredient Substitutions and Alternatives

Replacing Olive Oil with Soy Sauce

To make this recipe oil-free, replace the olive oil with a tablespoon of soy sauce or tamari. Sauté the vegetables over slightly lower heat to prevent sticking. The soy sauce adds an extra layer of salt and umami to the aromatic base.

Swapping Nutritional Yeast for Parmesan

If you are not following a vegan diet, grated parmesan is a direct substitute for nutritional yeast. Parmesan adds a sharp, salty tang that pairs exceptionally well with garlic and mushrooms. Use a microplane to grate the cheese finely for better integration.

Choosing Between Different Plant Milks

Cashew milk or soy milk are the best plant-based options due to their higher fat content and creaminess. Coconut milk can be used but will introduce a distinct coconut flavor that may overpower the mushrooms. Oat milk is a good middle-ground option for a neutral taste.

Using Garlic Powder Instead of Fresh Cloves

If fresh garlic is unavailable, use about a quarter teaspoon of garlic powder for every clove. Add the powder later in the process, during the simmering stage, to prevent it from burning. Fresh garlic is preferred for its pungent, aromatic quality.

Serving and Pairing Suggestions

Pairing with Toasted Garlic Bread

Crunchy garlic bread provides a necessary texture contrast to the smooth, creamy soup. Toasting a baguette slice with olive oil and minced garlic creates a savory accompaniment. The acidity of the soup’s lemon juice cuts through the richness of the bread.

Complementing with Fresh Green Salads

A light salad of mixed greens, cucumber, and a lemon-vinaigrette balances the density of the mushroom soup. This combination makes the meal feel lighter and more balanced. Avoid heavy dressings to keep the focus on the earthy mushroom flavors.

Serving Over Mashed Potatoes

For an ultra-filling meal, serve the soup as a thick gravy over a bed of mashed potatoes. This works best if you use the thinner version of the soup. The potatoes absorb the creamy mushroom sauce, creating a hearty comfort dish.

Adding Fresh Herbs as a Garnish

Fresh parsley, thyme, or chives added at the very end provide a burst of freshness. These herbs brighten the deep, earthy notes of the mushrooms. Finely chop the herbs and sprinkle them over the top just before serving.

Long-Term Storage and Reheating

Refrigerating Leftovers Correctly

Store any remaining soup in an airtight glass container in the refrigerator. Because of the cashew cream, the soup is best consumed within 24 to 48 hours. Ensure the soup has cooled slightly before sealing the lid to prevent condensation.

Freezing the Soup for Future Use

This soup can be frozen for up to three months in a freezer-safe container. Leave a small amount of space at the top of the container as the liquid expands when freezing. This is a great way to prepare large batches for busy weeknights.

Thawing Frozen Soup Safely

Transfer the frozen soup to the refrigerator overnight to thaw slowly. This prevents the cashew cream from separating due to rapid temperature changes. Avoid thawing the soup on the counter at room temperature for safety reasons.

Reheating on the Stovetop to Prevent Separation

Reheat the soup slowly over medium-low heat on the stove. If the soup appears too thick or the cream has separated, whisk in a splash of water or vegetable broth. Stirring constantly ensures the heat is distributed evenly without burning the bottom.

Advanced Preparation and Time-Saving Tips

Pre-Slicing Vegetables for Efficiency

Dice the onions, carrots, and celery a day in advance and store them in a sealed container. This reduces the active prep time to just a few minutes on the day of cooking. Pre-sliced mushrooms can also be used to save time, provided they are fresh.

Preparing the Broth Base in Advance

You can cook the soup up until the simmering stage and store the base in the fridge. When you are ready to eat, simply reheat the base and blend the cashew cream fresh. This ensures the cream remains as smooth and bright as possible.

Pre-Soaking Rice for Faster Cooking

If you plan to add wild rice, soak it in water for several hours or overnight. This significantly reduces the cooking time required to make the rice tender. It also ensures the rice is fully cooked without overcooking the delicate mushrooms in the soup.

Troubleshooting and Frequently Asked Questions

Why is my cashew cream grainy?

Graininess usually occurs if the cashews were not soaked long enough or if the blender was not powerful enough. Try blending the cream for an extra two minutes or pass it through a fine-mesh strainer. Ensuring the cashews are fully softened in hot water is the best prevention.

How do I reduce the saltiness of the soup?

If the vegetable broth was too salty, add a squeeze of extra lemon juice or a small amount of unsalted water. The acidity of the lemon helps neutralize the perception of salt. You can also add more diced carrots to absorb some of the salt.

Can I make this soup without a blender?

While you can omit the cashew cream and have a clear mushroom soup, the signature creamy texture requires blending. If you don’t have a blender, you can use very finely crushed cashew butter, though it may not be as smooth. A food processor is a suitable alternative to a blender.

What is the best way to prevent mushrooms from getting soggy?

Sauté the mushrooms in batches so the pan doesn’t crowd. When the pan is too full, mushrooms release moisture and steam rather than brown. Cooking them in smaller groups ensures they develop a crispy edge and a concentrated flavor.