Vegan Cream of Mushroom Soup

4.5

(4)

3 Reviews

This creamy vegan mushroom soup is thickened with walnuts, which give the soup a creamy texture--no cream required! Add sautéed mushrooms and walnuts on top for garnish and a little crunch, and a scattering of fresh chives for even more flavor.

Katie Webster

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

45 mins

Total Time:

45 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Dairy-Free Healthy Aging Low-Sodium Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

Soup

1 tablespoon extra-virgin olive oil, divided
4 cups sliced shiitake mushroom caps
4 cups sliced baby bella mushrooms
1 cup diced onion or shallot
½ cup diced celery
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon salt
½ cup dry sherry
4 cups "no-chicken" broth or mushroom broth
1 cup water
1 ½ cups chopped walnuts
2 teaspoons sherry vinegar
½ teaspoon ground pepper

Mushroom-Walnut Topping

1 tablespoon extra-virgin olive oil
1 cup coarsely chopped shiitake mushroom caps
1 cup coarsely chopped baby bella mushrooms
½ cup chopped walnuts
Pinch of salt
2 tablespoons sliced fresh chives

Directions

To prepare soup: Heat 1 tablespoon oil in a large pot over medium-high heat. Add 4 cups shiitake mushrooms, 4 cups baby bella mushrooms, onion (or shallot), celery, garlic, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.
Add broth and bring to a simmer. Puree water and 1 1/2 cups walnuts in a blender until completely smooth, about 1 minute. Pour into the soup; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the vegetables are very soft, about 5 minutes longer.
Meanwhile, prepare topping: Heat oil in a medium skillet over medium heat. Add mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
Serve the soup topped with the mushroom-walnut mixture and chives.

Tips

To make ahead: Prepare throuugh Step 4 and refrigerate for up to 2 days.

Originally appeared: EatingWell.com, January 2018

Nutrition Facts (per serving)

534	Calories
46g	Fat
23g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 534
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 7g	26%
Total Sugars 7g
Protein 13g	26%
Total Fat 46g	59%
Saturated Fat 5g	23%
Vitamin A 141IU	3%
Vitamin C 6mg	6%
Folate 98mcg	25%
Sodium 410mg	18%
Calcium 99mg	8%
Iron 3mg	16%
Magnesium 124mg	30%
Potassium 928mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Vegan Cream of Mushroom Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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