Creamy Mushroom Soup

Creamy Mushroom Soup

2 Reviews
From: EatingWell Magazine, September/October 2017

There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold—russets don't provide quite the right texture.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 cup diced shallots
  • ½ cup diced celery
  • 5 cups sliced shiitake mushroom caps (about 10 ounces), divided
  • 5 cups sliced baby bella mushrooms (about 10 ounces), divided
  • ½ cup dry sherry
  • 3 cloves garlic, minced
  • 4 cups diced peeled Yukon Gold potatoes (about 1 pound)
  • ½ teaspoon dried thyme
  • 3 cups "no-chicken broth" or mushroom broth
  • 1 cup water
  • ½ cup walnuts, finely chopped
  • Pinch of salt
  • 2 teaspoons sherry vinegar
  • ½ teaspoon ground pepper
  • 2 tablespoons sliced fresh chives


  • Prep

  • Ready In

  1. Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
  2. Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
  3. 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.
  4. Serve the soup topped with the mushroom-walnut mixture and chives.
  • To make ahead: Prepare soup (Steps 1 & 3) and topping (Step 2); refrigerate separately for up to 3 days.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 407 calories; 23 g fat(3 g sat); 6 g fiber; 41 g carbohydrates; 8 g protein; 69 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 609 IU vitamin A; 13 mg vitamin C; 68 mg calcium; 2 mg iron; 462 mg sodium; 1,149 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 3 veg, 4½ fat

Reviews 2

September 28, 2017
profile image
By: Pat Hanneman
Made with brown mushrooms and a dried porcini. Too tempted to wait to go shopping. I agree with Jordyn. Very good, subtle and satisfying, I ended up spiking it with tabasco.
August 25, 2017
profile image
By: Jordyn
Hello, I made this for dinner last night and it was delicious! I really enjoyed it and so did my family. Thank you for sharing :)
More Reviews