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Mainly Vegan's mushroom soup

Hardy Mushroom Soup

If you like mushrooms, you’ll love this soup…

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
159 0mg 1g 19g
Recipe Footprint (for Recipe's Default # of Servings)
1.2 Water saved (gallons) [animal consumption only]
3.3 Manure (pounds) not deposited into the environment
3.8 Grains / feed (pounds) not consumed by animals
8.2 Methane (gallons) not created by animals
100.1 CO2 (pounds) not released into the atmosphere
.10 Animal lives saved
Recipe Chef Pamela Kurp
Course Soups
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Ingredients
  • 2 C yellow onions (chopped)
  • 1 C water
  • 2 C mushrooms (crimini) (sliced)
  • 1 Tbsp paprika
  • 1/2 Tbsp dill weed (dried)
  • 1/4 tsp black pepper
  • 3 Tbsp soy sauce
  • 1 C vegetable broth
  • 1 Tbsp olive oil
  • 2 Tbsp flour (unbleached all purpose)
  • 2 C soy milk
  • 2 Tbsp lemon juice
Course Soups
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Ingredients
  • 2 C yellow onions (chopped)
  • 1 C water
  • 2 C mushrooms (crimini) (sliced)
  • 1 Tbsp paprika
  • 1/2 Tbsp dill weed (dried)
  • 1/4 tsp black pepper
  • 3 Tbsp soy sauce
  • 1 C vegetable broth
  • 1 Tbsp olive oil
  • 2 Tbsp flour (unbleached all purpose)
  • 2 C soy milk
  • 2 Tbsp lemon juice
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
159 0mg 1g 19g
Recipe Footprint (for Recipe's Default # of Servings)
1.2 Water saved (gallons) [animal consumption only]
3.3 Manure (pounds) not deposited into the environment
3.8 Grains / feed (pounds) not consumed by animals
8.2 Methane (gallons) not created by animals
100.1 CO2 (pounds) not released into the atmosphere
.10 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pot, cook the onions in half of the water over high heat for 5 minutes; stir often until the water evaporates. Stir in the other half of the water and cook for 5 more minutes.
    In a large pot, cook the onions in half of the water over high heat for 5 minutes; stir often until the water evaporates. Stir in the other half of the water and cook for 5 more minutes.
  2. Add the mushrooms and spices to the onions; lower the heat, cover and cook for 5 minutes, stirring frequently.
    Add the mushrooms and spices to the onions; lower the heat, cover and cook for 5 minutes, stirring frequently.
  3. Add the soy sauce and vegetable broth; cover and simmer for approximately 10 minutes.
    Add the soy sauce and vegetable broth; cover and simmer for approximately 10 minutes.
  4. In a medium pan, combine the olive oil and flour to form a paste; cook over medium heat for 1 minute stirring constantly. Whisk in the milk to the flour paste, stirring constantly until slightly thickened.
    In a medium pan, combine the olive oil and flour to form a paste; cook over medium heat for 1 minute stirring constantly. Whisk in the milk to the flour paste, stirring constantly until slightly thickened.
  5. Add the milk mixture to the mushroom mixture; stir in the lemon juice just before serving.
    Add the milk mixture to the mushroom mixture; stir in the lemon juice just before serving.
Recipe Notes

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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