This Homemade Vegetarian Mushroom Soup is absolutely divine. Just filled with earthy meaty mushroom goodness all accented by some herby thyme. And, topped off with just the right about of creamy milk. This isn’t ordinary run-of-the-mill cream of mushroom soup, no, this one is a keeper. This one is one that I’ll make again and again. It’s good. Really good!
I love the addition of the dried mushrooms to this Homemade Vegetarian Mushroom Soup! They give a really nice meaty texture and flavor. If you can’t find shiitake mushrooms, any dried wild mushrooms will be great. I’ve even seen mixed dried mushrooms that would be lovely in this. Look for dried mushrooms in the produce section of your grocery store.
Clean and chop the fresh mushrooms before measuring them. That means there’s lots of mushrooms in this soup! Chop them in the food processor, but quarter or slice them first otherwise they’ll just bounce around when you turn the machine on. You could chop the mushrooms with a knife, but I find it makes less of a mess if I chop them in the food processor.
The amount of salt you want to add will vary depending on the salt level in the broth you use. I love to use homemade broth, and my homemade stuff doesn’t have any salt, but it is full of flavor. Always start slow with the salt, as you can always add more, but you can’t take it out. Taste first, then, I’d start with ¼ teaspoon and work my way up in ¼ teaspoon increments.
And, speaking of broth, feel free to use your favorite. Like I said, I have some homemade veggie broth in the freezer, so it’s easy to use that. If you prefer canned veggie broth or chicken broth, and have some in your cupboard, it’s all good, use that.
I like to shake the flour with the water in a small jar with a tight-fitting lid. That way the flour is well mixed in.
Also, use the milk of your choice: half and half will make a thicker richer soup that’s higher in calories; skim milk will make a thinner soup that’s lower in calories. I like the compromise of whole milk in this soup. You could even use a non-dairy milk like canned coconut milk (that would give a great thick soup) or almond milk.
The husband said he loved the flavor of this soup, but wished it was a little more smooth. (He has a texture issue with mushrooms.) So, next time I make it I’ll blend the whole thing after it’s all cooked. I actually had wanted to do that for the pictures, but alas, I was hungry, and, I ate all of it before I could blend it! Next time. Next time!
- 2 cups finely chopped fresh cremini or button mushrooms
- 1/3 cup dried Shitake Mushrooms
- 2 tablespoons olive oil, divided use
- 1 small yellow onion, chopped
- ½ teaspoon dried thyme
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 1 bay leaf
- 1 tablespoon flour dissolved in 1 tablespoon cool water
- 1 cup milk
- Salt and freshly ground black pepper, to taste
- Sliced sautéed mushrooms and fresh thyme, for garnish
- Roughly chop the fresh mushrooms, then pulse them in batches in a food processor to finely chop them before measuring. Remove all fresh mushrooms from the food processor, and place in a medium bowl or a 2-cup Pyrex measuring cup, and set aside.
- Pulse dried mushrooms into a fine chop, in the food processor. Set aside.
- In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until onion is soft and starting to brown, about 15 minutes, stirring occasionally. If onion starts cooking too quickly, add a little water to the pan to slow the cooking.
- Add in chopped fresh mushrooms, thyme, and soy sauce. Cook over medium heat for 5-10 minutes, or until the moisture from the mushrooms disappears.
- Add broth, bay leaf, and finely chopped dried mushrooms. Bring to a boil, reduce heat and simmer for 10 minutes.
- Add diluted flour and remaining 1 tablespoon oil to the soup, and stir until the mixture thickens. Add milk, and heat through, about 5-10 more minutes on low heat. Remove bay leaf, and season with salt and pepper to taste. Garnish with mushroom slices and fresh thyme as desired.