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Vegan Mushroom Soup

Vegan Mushroom Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 152
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
  • ½ lb shiitake mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 4 cups vegetable broth
  • 1 cup unsweetened oat milk
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon juice

Method
 

  1. Heat olive oil in a large pot over medium‑high heat. Sauté onion for 5 minutes until soft, then add garlic and cook 1 minute.
  2. Add mushrooms and salt. Cook 8 to 10 minutes, stirring occasionally, until mushrooms release liquid, shrink, and turn golden brown.
  3. Sprinkle flour over the mushrooms and stir for 1 minute. Slowly pour in vegetable broth, stirring constantly, then add dried thyme. Bring to a low simmer.
  4. Stir in oat milk, reduce heat, and simmer gently for 5 to 7 minutes until the soup thickens and coats a spoon. Remove from heat and stir in lemon juice and black pepper. Taste and adjust salt.
  5. Ladle into bowls and top with fresh thyme leaves. Serve hot.

Notes

The soup thickens as it cools because the flour continues to absorb liquid. If making ahead, reheat with a splash of broth to loosen it. For the glossiest finish, use a full‑fat oat milk labeled “barista” or “extra creamy.”