Vegan Mushroom Soup

Vegan Mushroom Soup

I have recently had a lovely mushroom soup in a pub after a cold walk along a Devon beach, and it was so warming, delicious and comforting, that even my partner, who is not a big fan of mushrooms, have ordered some. Since then, I have planned to make something similar at home soon. And the other day, when shopping, I have noticed some nice looking chestnut mushrooms in the produce section, with a label claiming they are “full of vitamin D”. That kind of marketing works on me. We all need a little more vitamin D in our lives when sunshine is scarce. So in the basket they went, and I give you this very simple and yummy vegan mushroom soup. The soup is also free from flour, which is often added into mushroom soups. I simply don’t find it necessary, the soup is thick enough as is.

Mushrooms, Vitamin D and Sunshine

Please note that mushrooms are not that high in vitamin D. They do contain it, but if you’re a vegan (or even if you’re not, it depends), and do not live in a place with plenty of sunshine, you might need to supplement vitamin D in winter. If in doubt, get yourself checked out with a blood test. Vitamin deficiencies are not fun. When you do get some sunshine, fifteen minute exposure a day in moderate climate, without sunscreen and not through glass, should do it.

Serves 2

Vegan Mushroom Soup
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  • 2 tsp oil
  • 1 brown onion, sliced
  • 1/4 tsp dried thyme
  • salt
  • nutmeg
  • 250 g chestnut mushrooms, sliced or roughly chopped
  • 1 clove garlic, sliced
  • vegetable stock
  • 2 tbsp soya or other vegan cream
  • ume seasoning
  • black pepper
  • Garnish (optional)
  • 2 more tsp vegan cream
  • toasted pumpkin seeds
  • chopped parsley


  1. Heat the oil in a saucepan over medium heat.
  2. Add the onion, reduce the heat, and gently cook it with the thyme, and a pinch of salt and nutmeg each, for about 10 minutes.
  3. In the meantime, slice or chop the mushrooms.
  4. Add them in when the onion is soft and fragrant, add another pinch of salt and bring the heat up a little. Cook till the mushrooms soften up and let out their moisture.
  5. Add the garlic and cook for a bit longer.
  6. Add the stock, bring to boil and simmer for 10 minutes.
  7. Blend the soup till smooth.
  8. Add the cream, and adjust taste with umeboshi seasoning, black pepper and more nutmeg if preferred.


  • If you prefer a soup with a bit more texture, take couple of spoons of mushroom pieces out before blending, then return them into the soup after blending.
  • Try different kinds of herbs to vary the taste next time (though thyme is lovely).
  • If you garnish the soup with cream, and don’t manage to make swirls because it’s too thick and makes drops instead, take a fork, skewer or cocktail stick and draw it gently couple of times through the drops of cream to create a pretty swirl.
  • Blending soups and sauces is easiest using an immersion blender. It’s also easier to clean.