Effortless Vegan Cream Mushroom

Ready to treat yourself? Dive into this rich vegan mushroom blend that feels super fancy but only takes about half an hour. It's so creamy and comforting, you won't believe there's no dairy getting in the way of those deep, earthy mushroom vibes.

This whole thing got started on a drizzly weekend when I was after something cozy, but didn't feel like ditching my plant choices. Now it's my first pick for easy wow-factor dinners with friends—even folks who aren't crazy about mushrooms ask me how to make it.

Decadent Ingredients

• Fresh parsley: Gives each bowl some color and livens up the flavors at the end. If you can grab the Italian flat-leaf type, that's the tastiest.
• Coconut cream: Makes your soup super smooth and rich every time. Any faint coconut notes disappear into the background.
• Vegan broth: The backbone that ties it all together. Try the Better Than Bouillon No Chicken Base for the biggest punch of flavor.
• All purpose flour: Thickens the soup just right. You won't taste it, but you'll notice the awesome creamy body.
• White wine or vegan marsala: Lifts everything with a funky brightness and gets all those browned flavor bits off the pan. Use something dry if you have it.
• Fresh thyme: Brings a woodsy twist that works wonders with mushrooms. Be sure to pull the leaves off the stems, they mix in better that way.
• Mushrooms: The main event! Crimini or Baby Bellas are best, but mixing in some other types adds extra personality.
• Garlic cloves: Packs in tons of good smell and taste. Always go with fresh—it makes a big difference.
• Sweet or yellow onions: Adds this gentle sweetness that makes mushrooms really pop. Look for ones that feel heavy with a good skin.
• Vegan butter: Starts your soup off delicious and gives that classic buttery base, all dairy-free.

Simple How-To Steps

Wrap It Up With Parsley:

Stir in parsley, then take your soup off the heat right away. Dish up into bowls and get out your favorite bread to enjoy alongside.

Go Creamy:

Pour in the coconut cream and stir until everything turns smooth and glossy. Heat it just one minute more so it's well-blended, but still silky.

Final Touches – Season and Simmer:

Toss in the last of your thyme, oregano, lots of smoked paprika, salt, and pepper. Let your soup chill out on a low simmer for about 10-12 minutes so the flavors get to know each other and it thickens to perfection.

Soup Base Time:

Start adding your broth slowly, stirring all the while to keep it smooth. Turn up the heat a notch and wait for a gentle boil, so the soup thickens right up.

Make It Thick – Roux Step:

Dust the flour all over your mushrooms and stir like crazy so every spot gets coated. It’ll get pretty thick, and that's what you want. Keep going for another minute so it loses that raw flour taste.

Deglaze That Pan:

Pour in your wine or extra broth, then use a wooden spoon to scrape up anything brown and flavorful from the pot. Let everything cook down for two or three minutes till most of the liquid is gone.

Bring In the Mushrooms:

Add the mushrooms with half your thyme. Make sure everything's mixed well, and let it cook for five minutes while stirring now and then. The mushrooms will shrink a ton and let out lots of juice.

Time for Garlic:

Drop in the garlic with those soft onions. Keep stirring for just a minute so nothing burns—garlic cooks fast and can go from awesome to bitter in seconds. You'll know it's right by the amazing smell.

Sauté Your Onions First:

Set your biggest pot over medium-high heat and melt some vegan butter. Throw in your chopped onions, then stir now and again for 3-4 minutes until they’re barely golden. This is where the great flavors start.

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This cozy dish started as my grandma’s old-school mushroom soup that I spent ages making plant-based without losing any yumminess. The magic is a combo of vegan butter and coconut cream—it ends up silky, just like the classic kind everyone loves.

Smart Storage

Pop leftovers in a container with a snug lid and they'll be fine in the fridge for up to four days. The flavors actually get even better after a night—everything blends together. If your soup thickens up in the fridge, just stir in a bit of broth while reheating.

If you want to stash some in the freezer, just use freezer-safe containers and keep it for up to three months. Let it defrost in the fridge overnight and warm gently on the stove. It stays super creamy—way better than most dairy soups do after freezing.

Fun Twists

Want to make it a full meal? Toss in some crispy tofu, white beans, or chunks of tempeh during the last few minutes on the stove. If you want heartier bites, add already-cooked wild rice, farro, or little pasta.

If you're crazy for mushrooms, try tossing in different types like shiitake, oyster, or porcini for extra flavor layers. Dried mushrooms soaked up in hot water work magic for a deeply tasty broth, perfect to swap in for part of your regular broth.

How to Serve

This soup's awesome by itself, but it's even better when you scoop it up with crunchy sourdough or crispy homemade croutons. Going fancy? Pour into little cups, add a few drops of truffle oil, and a dash of fresh thyme on top.

You can also use this as a pasta sauce, in casseroles, or as the base for a pot pie. Make a big pot—you’ll be surprised how many ways you can enjoy it during the week.

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Frequently Asked Questions

→ Is this easy to make gluten-free?

Yep, swap in gluten-free flour like rice flour or your usual gluten-free blend instead to thicken things up.

→ Any mushrooms I should use?

Crimini (Baby Bella) mushrooms are awesome, but go for white button or portobello if that's what you’ve got.

→ Can I skip the wine part?

Yep, just pour in half a cup more broth. You'll get more flavor without needing wine at all.

→ What’s the best way to save leftovers?

Put the soup in a sealed container and keep it in the fridge for up to four days. You can toss it in the freezer for around three months too.

→ What goes well with it?

Grab some crusty bread or throw together a salad. It’s great as a starter or served right alongside your main meal.

→ Can I toss in more stuff?

Of course! Try tofu, chickpeas, or lentils for protein. Want it heartier? Add potatoes or rice—make it your own.