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Bon Appétit

Cream-ish of Mushroom Soup

4.3

(241)

Mushroom soup
Photo by Emma Fishman, Food Styling by Pearl Jones

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

Soup

¼

cup extra-virgin olive oil

12

oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces

1

large sweet onion, finely chopped

2

shallots, finely chopped

Kosher salt

4

garlic cloves, thinly sliced

⅓

cup dry white wine

¼

cup raw cashews

1

Tbsp. red or white miso

Freshly ground black pepper

Garlicky Oil and Assembly

3

Tbsp. extra-virgin olive oil

3

garlic cloves, thinly sliced

1

Tbsp. thyme leaves

½

tsp. freshly cracked black pepper

Kosher salt

Preparation

  1. Soup

    Step 1

    Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.

    Step 2

    Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups water and return mushrooms to pot. Bring to a simmer.

    Step 3

    Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Season with salt and pepper.

  2. Garlicky Oil and Assembly

    Step 4

    Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.

    Step 5

    To serve, ladle soup into bowls and drizzle with garlicky oil.

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Reviews (241)

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  • Excellent way to make a more nutritious COMS. I made this non-vegan by taking out the cashews and using nutritional yeast / parmesan cheese in place of. I also omitted the miso and added some 2% milk. I thickened it at the end to be more creamy than the presented picture by adding organic potato starch to the soup. Was excellent, and I loved using this recipe as a base of experimentation!

    • Andrew

    • Tampa, FL

    • 6/9/2024

  • Made this last night. Followed a few of the suggestions. I used 1 1/2 lbs of mushrooms . Doubled the wine, soaked the cashews and only used I box organic (4 cups) chicken broth. It really was outstanding. Next time I will use mushroom broth and see how that goes. A great nutritious meal.

    • Susan Armstrong

    • Ottawa Ontario Canada

    • 3/11/2024

  • Just made this soup for lunch & it was delicious! I only had 8oz of mushrooms, so I cut the recipe in half & it was awesome.

    • Anonymous

    • Portland, OR

    • 2/22/2024

  • Finally tried this delicious soup but I did make a lot of adjustments after reading the reviews. I used 32 ounces of mushrooms, I had a whole bunch on hand and wanted to use them all. I increased the cashews to 1/2 cup and doubled the wine. I also soaked dried porcini and used the water for the soup. It turned out wonderfully, chock full of mushroom flavor. I love the simplicity of the soup and that it really highlights the mushrooms.

    • sakmak

    • Kentucky

    • 2/18/2024

  • Incredible soup. Make sure to use a good, flavorful mushroom as that is what made this soup great. I used a pound of maiitake, doubled the garlic and added another half an onion as I was out of shallots. Otherwise I followed the recipe exactly and it turned out delicious!!

    • Anonymous

    • Salt Lake City, Utah

    • 2/15/2024

  • Delicious! Take notice…only use raw cashews which when heated in hot water and wizzed with a blender Will make a creamy emulsion replacement for heavy cream. Enjoy!

    • Wendy withe

    • Ny, ny

    • 2/9/2024

  • This is going to the top of my go-to recipes. I'm dairy free and am trying to incorporate more meat-free dishes and this one is so flavorful and filling. I couldn't help sprinkling some crispy bacon and chili-crisp on top. I doubled the recipe and also soaked the cashews in water for half a day before making. Thank you, Chris for an outstanding recipe!

    • Amy W.

    • Sebastopol, CA

    • 2/7/2024