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.

Breana Killeen
Source: EatingWell Magazine, September/October 2017


Recipe Summary

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


To make ahead: Prepare soup (Steps 1 & 3) and topping (Step 2); refrigerate separately for up to 3 days.

Nutrition Facts

407 calories; protein 8.5g; carbohydrates 41g; dietary fiber 5.6g; sugars 6.4g; fat 22.8g; saturated fat 2.8g; vitamin a iu 609.1IU; vitamin c 13.3mg; folate 69.3mcg; calcium 68mg; iron 2.1mg; magnesium 76.9mg; potassium 1149.1mg; sodium 462.1mg.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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:) Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
This soup was just what I was wishing for. The only change I made was not totally pureeing the mushrooms in the blender. The larger mushroom pieces left the perfect amount of texture in the soup. I will definitely make this again with whatever fresh mushrooms I have on hand. Read More