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Sylvie's Creamy Vegan Mushroom Soup

➤ by Sylvie Fulson

Vegan mushroom soup that's creamy, rich, and luscious. Just like Oma's and packed with nutritional goodness.

I love, love, love creamy mushroom soup! Growing up, my absolute favorite soup was Campbell’s Cream of Mushroom soup. I haven’t had that soup in years, but this recipe for creamy vegan mushroom soup, aka cremige vegane Pilzsuppe, inspired in part by Oma Gerhild’s German recipe for cream of mushroom soup, brings me back to my childhood and the wonderful memories of eating this classic comfort food.

The first time I made this soup, I used water instead of vegetable broth, and it had such a wonderful mushroomy flavor. The next time I made it, I decided to use vegetable broth, thinking it would taste even better. But the broth I used has a very strong flavor and it overpowered the taste of the mushrooms. It was still good, but it wasn’t the classic mushroom soup flavor I was going for.

I ended up using the veggie broth version as a pasta sauce, and oh my goodness, was it ever good! For some reason, when mixed with the pasta, the mushroom flavor really stood out and the broth flavor was barely detectable. As I’m typing this out, I’m having a sudden craving for that pasta dish again. Yum!!

Ways to use cream of mushroom soup

Just like the canned version, there are so many uses for homemade mushroom soup as well. Its strong earthy mushroomy taste brings so much flavor to many different dishes. Like the example above, it makes a wonderful pasta sauce.

You can also use it as a sauce or gravy with your favorite German meatballs or Schnitzel or served over rice. You can incorporate it in casserole dishes like Shepherd’s Pie or scalloped potatoes. You may have to adjust the thickness of the soup depending on how you plan to use it.

And of course, it is absolutely wonderful to have just as a soup with some crackers or a slice or two of Oma Gerhild’s Artisan Bread. Delicious!

What is the difference between cremini and white button mushrooms?

My creamy vegan mushroom soup calls for either white button or cremini mushrooms. But what is the difference between the two? Well, cremini mushrooms, or baby bellas, are white button mushrooms that have aged and turned brown. They have a firmer texture and are more flavorful than their white counterpart.

And, interestingly enough, portobello mushrooms are just overgrown white mushrooms! They have been left to grow for longer until they develop a large dark brown cap with a rich flavor and meaty texture. I think using portobellos in this recipe would work just as well. In fact, I think I may need to try it next time!

Regardless of the variety you choose, they’re delicious, fat-free, low in calories, and packed with fibre, vitamins, and minerals. How can you go wrong?

Oma says:

  • I chuckled when Sylvie told me her absolute favorite soup was Campbell's Cream of Mushroom Soup when she was growing up. It was mine as well. Actually, it's what my Mutti used to make her super quick "homemade" mushroom soup.
  • By garnishing this soup with grated nutmeg, Sylvie's adding that extra hint of Germany that so pleases our German tastebuds.

How do you make cream of mushroom soup from scratch?

Start by prepping and chopping the mushrooms, onion, and garlic. I like to use red onions, but you can use whatever you have on hand.

Prepping veggies for Sylvie's Creamy Vegan Mushroom Soup. Just like Oma's and packed full of nutritional goodness.

Cook onions in a little bit of water. (Alternately, you can chop your onions first and while they’re cooking, chop the rest of the veggies. I’m quite slow at prep work, so I like to have everything ready ahead of time so that I don’t get into trouble!)

Cooking the onions for my creamy Vegan Mushroom Soup.

Once onions are translucent, add the mushrooms and garlic, and continue to cook until onions are completely soft and mushrooms have browned. Smells so good when they’re cooking!

Add the mushrooms and cook. It smells so good in here!

Add the seasonings; in this case, thyme, salt, and pepper.

Add the seasonings; in this case, thyme, salt, and pepper.

In a blender, add water or veggie broth, cashews, salt, and half of the mushroom mixture.

In a blender, add water or veggie broth, cashews, salt, and half of the mushroom mixture.

Blend until completely smooth. Blending half of the mushroom mixture with the cashews makes for a very yummy, creamy, and mushroomy broth. So good!

Blending half of the mushroom mixture with the cashews makes for a very yummy, creamy, and mushroomy broth. So good!

Pour the delicious contents of the blender back into the pot with the rest of the mushrooms.

Pour the delicious contents of the blender back into the pot with the rest of the mushrooms.

Stir, and heat through.

Stir, and heat through.

Garnish with freshly grated nutmeg, and voilà! A deliciously satisfying creamy vegan mushroom soup. Enjoy!

Garnish with freshly grated nutmeg, and voilà! A deliciously satisfying creamy vegan mushroom soup. Enjoy!

Ready to make this vegan mushroom soup?

Sylvie's Creamy Vegan Mushroom Soup

This recipe for creamy vegan mushroom soup, aka cremige vegane Pilzsuppe, inspired in part by Oma Gerhild’s German recipe for cream of mushroom soup. It brings me back to my childhood and the wonderful memories of eating this classic comfort food.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Servings:

Makes 4 - 6 servings

Ingredients:

  • 227g white button or cremini mushrooms, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • salt & pepper, to taste
  • 1 tsp dried thyme
  • 4 cups water or veggie broth
  • 1.5 cups raw cashews
  • 1.5 tsp salt, or to taste
  • freshly grated nutmeg

Instructions:

  1. Add chopped onion to a medium-size pot with enough water to cover the bottom. Cook over medium-high heat until onions are softened and translucent. Add a splash of water, when necessary, to keep veggies from sticking to the bottom.
  2. Add garlic and mushrooms. Cook until onions are completely soft and mushrooms are browned.
  3. Add seasonings and cook a minute or two longer. 
  4. In a blender, add the water or veggie broth, cashews, salt, and half of the mushroom mixture. Blend until completely smooth.
  5. Transfer back to the pot with remaining mushroom mixture, stir and heat through. Adjust seasonings, if necessary.
  6. Garnish with freshly grated nutmeg to serve.

Notes/Hints:

  • You can use olive oil to sauté your veggies instead of cooking them in water.
  • I prefer making this recipe with water instead of broth because it really lets the flavor of the mushrooms shine through. Maybe it was just the brand of veggie broth I used, and while still delicious, I found that it overpowered the taste of the mushrooms a little. 
  • If you choose to use vegetable broth, you might want to start with less salt than the recipe calls for and adjust at the end, if necessary.
  • If you do not have a high-powered blender, be sure to soak the cashews in water ahead of time for 5 to 8 hours. Alternately, you can boil them in a pot for 10-15 minutes. Simply drain and rinse the softened cashews and add them to the recipe.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Vegan mushroom soup that's creamy, rich, and luscious. Just like Oma's and packed with nutritional goodness.
Try this creamy vegan mushroom soup and you'll think you're back at Oma's!

Sylvie's Creamy Vegan Mushroom Soup

By
Sylvie's Vegan Mushroom Soup Recipe
This creamy vegan mushroom soup, aka cremige vegane Pilzsuppe, is my version of Oma Gerhild’s traditional German mushroom soup recipe: creamy, rich, and luscious.

Ingredients: mushrooms, onion, garlic, thyme, broth, cashews, nutmeg,

For the full recipe, scroll up ...

"For the Kingdom of God is not a matter of what we eat or drink, but of living a life of goodness and peace and joy in the Holy Spirit."

Romans 14:17 (NLT)