Mug of mushroom soup
Blog, lickthespoonblog, Soul food, Uncategorized, vegan, vetyogi, Well-being

Food with love: Mushroom soup (vegan)

Nothing like a warm, hearty bowl of soup to make you feel cosy and cared for! Perfect as a starter for a dinner for your loved ones, or as a meal in its own right, this soup can keep giving as it serves 6. This quick and easy soup can see you through a busy working day as it’s an ideal lunch, too. Thanks once again to Rosie (Lickthespoonblog), our ‘super souper’! Enjoy…

“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.” — Auguste Escoffier

From Rosie, with love:

Mushroom soup maybe doesn’t look the prettiest soup in the world but boy does it taste wonderful. There are a lot of mushrooms about in the countryside right now. As much as I’d like to be able to channel my inner Antonio Carluccio I’m not an expert when it comes to identifying mushrooms, so I often end up making this with bought mushrooms rather than foraged ones*.  My favourite one for this soup are chestnut or field mushrooms, though you could always garnish this with some different varieties such as girolle or morel if you wanted to look fancy!

food wood kitchen cutting board
The key ingredient!

Ingredients (serves 6)

  • 1 leek, sliced
  • 1 medium onion, roughly chopped
  • 2tbsp vegetable oil (I use rapeseed)
  • A few sprigs of fresh thyme, picked  or 1/2 tsp dried
  • 500g field of chestnut mushrooms, stalks trimmed
  • A splash of maderia or sweet sherry (some brands are vegan-friendly; try for more info)
  • 1 large potato, peeled and diced
  • 750 ml vegetable stock
  • salt and pepper (and maybe some nutmeg)

Optional: fried sliced mushrooms/croutons/fried garlic slices/non-dairy cream for garnish  

Mug of mushroom soup
Cosiness in a cup!


  1. To a large saucepan add the oil, leek and onion together with the thyme and sauté for 5-10 mins until soft.
  2. Add the chopped mushrooms and potato to the saucepan and stir to coat.  Cook for a further 5 mins
  3. Splash in the sherry/Madeira if using and add the stock.  Season.
  4. Bring to the boil.
  5. Reduce heat and cover the saucepan allowing to simmer for 30 mins
  6. Blitz the mixture until smooth and adjust the seasoning if necessary.
  7. To serve, bring back to a boil and put in bowls/mugs or your flask.   Garnish if required.

*The only fungi I feel confident in foraging are puffballs, which I use instead of mushrooms in this recipe. If you feel braver and want to forage different types of mushrooms in the wild please be careful and don’t risk anything you aren’t totally sure of.

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For more vegan recipes see the VetYogi recipe section on Blogs. 

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