My homemade Cream of Mushroom Soup – rich, thick, creamy, and dairy-free! As we’re now more in the Fall season, this simple soup is perfect those cool days to come. This recipe is classic comfort food with my Asian spin added. The mellow umami flavors of Shiitake and Portobello mushrooms, white rice, light miso paste, coconut milk, soy sauce, and sweet pine nuts blend up deliciously into a creamy vegan soup.
Try this recipe and you will enjoy every spoonful of it!
Servings: 4
Calories: 270kcal
Cost: $10
Equipment
- immersion blender or a food processor
Ingredients
- 1 large onion, chopped into small pieces
- ½ pound baby Portobello mushrooms, sliced
- ½ pound Shiitake mushrooms stem removed, sliced
- 2 Tbsp canola oil
- 4 cups water
- 1 can coconut milk, light, unsweetened
- ¼ cup short-grain white rice
- 1 bay leaf
- ¼ tsp white pepper
- 2 Tbsp light miso paste
- 1 Tbsp soy sauce
- 1 Tbsp 1 Tbsp fresh dill, minced
- 1 small garlic clove, minced
- 2 Tbsp pine nuts
- 1 Tbsp nutritional yeast
- Salt to taste
Instructions
- In a medium pot, add canola oil, onion, Portobello, and Shiitake mushrooms.
- Cook on medium heat for 10 minutes, stirring.
- Save ¼ cup of mushroom mix for later to top the soup bowls. Set aside in a small bowl.
- To the pot with the remaining mushroom mix, add water, coconut milk, rice, bay leaf, white pepper, miso paste, soy sauce, and bring to boil.
- Then lower the heat and let the soup simmer for 15 minutes, covered.
- Uncover, add fresh dill, garlic, pine nuts, and nutritional yeast. Simmer for 2 more minutes.
- Remove pot from heat and puree the mixture, either with an immersion blender or a food processor.
- Once pureed, season with any additional salt to taste.
- Serve topped with mushrooms you saved in a small bowl.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 100g | Protein: 7g | Fiber: 18g
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