Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

2 Reviews
From:, January 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • 1½ 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


  • Prep

  • Ready In

  1. 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 ½ 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.
  2. Add broth and bring to a simmer. Puree water and 1½ 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.
  3. 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.
  4. 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.
  5. Serve the soup topped with the mushroom-walnut mixture and chives.
  • To make ahead: Prepare throuugh Step 4 and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 534 calories; 46 g fat(5 g sat); 7 g fiber; 23 g carbohydrates; 13 g protein; 98 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 141 IU vitamin A; 6 mg vitamin C; 99 mg calcium; 3 mg iron; 410 mg sodium; 928 mg potassium
  • Nutrition Bonus: Folate (24% daily value)
  • Carbohydrate Servings:
  • Exchanges: 10 fat, 3 vegetable

Reviews 2

February 12, 2019
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By: Danielle Allen
Looks delicious. Though I want to point out that most sherry (or other red wines) aren't vegan unless they specify they are. Without getting too far into it it has to do with the processing of the wine and how it's done. I learned this the hard way when I put in the effort of making a mushroom stroganoff for a vegan friendly potluck and tossed some sherry in last minute without thinking. Luckily the vegan participants were understanding and I realized my mistake in time to give them a heads up so they could pass on the dish!
January 18, 2018
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By: Lisa Valente
I loved this soup and would never have guessed it was vegan! Creamy and delicious with awesome mushroom flavor.
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