Cream of Mushroom Soup

I remember the best cream of mushroom I’ve ever had (by then), it was on cruise trip a couple of years ago when I was starting to transition into vegetarianism. But now, a vegan creamy mushroom soup, that is not full of crazy ingredients, salt & preservatives can be hard to come by.

It’s been raining here in Puerto Rico a lot lately & weirdly enough, some days are chilly (hey, global warming!), which made me crave creamy soups. This vegan cream of mushrooms is, hands down, the best mushroom soup I’ve ever had since becoming plant-based. At first, I was worried that the coconut milk might make the soup sweet, but it turned out that the combination of flavors was perfect. It’s so creamy and rich, you’ll definitely fool dairy lovers with it. The secret to the creaminess without dairy is using coconut milk instead of heavy cream.

I know that not everyone is a mushroom fan, which is completely fine; it took me years to actually enjoy mushrooms, they’re one of those vegetables that you can grow to love. Prepare this recipe as a cream of mushrooms or you can add more ingredients like rice, quinoa, potatoes, or even broccoli, to make it more hearty.

You can have this on its own or you can prepare some garlic bread, tostones (fried plantains), or with mofongo balls (recipe coming soon) like I did.

Recipe: Cream of Mushrooms

Ingredients

• 2 tbsp coconut oil
• 2 cups mushrooms, [cut desired thickness, you can use the chopped stem as well (I used locally grown, small portobello mushrooms)]
• 1 onion, diced
• 2 cloves garlic, minced
• Seasoning: salt, pepper, parsley, paprika
• Optional: red pepper flakes
• 1 cup vegetable broth
• 1 ½ cups brown rice or quinoa
• Optional: potatoes, diced
• 1 can full-fat coconut milk
• Optional: 2 tbsp flour
• 1 tablespoon lemon juice
• For garnish: green onions, sauteed mushrooms & fresh parsley

Procedure

1. In a large saucepan, heat the coconut oil over medium-low; add mushrooms, onions, garlic and the seasoning ingredients. Cook until garlic is fragrant and mushrooms have started to soften (about 5 minutes).
2. Add the vegetable broth, the rice (or quinoa) and the potatoes, bring to a boil stir then reduce to simmer for 20 minutes. Cover the saucepan with lid, and allow the rice & potatoes to cook for about 20 minutes.
3. Then add the coconut milk and stir in the lemon juice, as well as the red pepper flakes if desired.
4. Taste and add additional salt pepper if needed. Cook for another 5 minutes, add flour (optional), for desired thickness.
5. Serve immediately. Garnish with fresh parsley, paprika, green onions, and additional sauteed mushrooms.

Leftovers? This soup will hold for 3-4 days in the refrigerator.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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