The Best Vegetarian Homemade Cream of Mushroom Soup Recipe
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This rich, decadent Vegetarian Homemade Cream of Mushroom soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety.
Whether you are looking for a simple, quick, and tasty soup or want to impress your guests with a gourmet dish, this Cream of Mushroom Soup recipe is perfect.
Vegetarian Homemade Cream of Mushroom Soup
It’s vegetarian, and it tastes just like the cream of mushroom soup you would get at a restaurant! In fact, it WAS served at my restaurant, back in the day.
I have been making this recipe for years and each time my friends STILL tell me how much they love it. You will too!
The ingredients are simple, but the flavor is complex and delicious.
Why make a vegetarian soup?
It’s a great option when hosting vegetarian guests, and is also good for anyone who wants to reduce their meat consumption. Let’s face it, with the rapidly increasing prices of meat? It is a smart move to try and have a meatless meal at least one time a week.
Why use portabella mushrooms in this Homemade Cream of Mushroom Soup Recipe?
Portabella mushrooms have a meaty texture and can stand up to the creaminess of this soup. That helps lend the “meaty” weight to the meal that some people might feel like they are missing.
Where do you get Portabella mushrooms?
You can find portabella mushrooms at many local grocery stores, and you should be able to use a package of them instead. If not, check out your nearest farmer’s market or specialty grocery store for the best selection.
What are the health benefits of Portabella mushrooms?
In addition to being a good source of vitamin D, potassium, and phosphorus, portabella mushrooms also contain antioxidant properties. They have been shown in studies to fight off certain types of cancers such as colorectal cancer.
All of that and they taste great too? If you aren’t convinced to try this soup yet, then you might as well give up and look somewhere else.
Can you make this homemade cream of mushroom soup Vegan?
As Vegans do not eat any dairy products, butter and cream might be a problem for them, as well as the chicken broth. Yes, you can use vegetable broth instead of chicken broth and substitute a vegan cream soup base for the heavy cream and butter combo. You would also eliminate the flour as your cream soup base would eliminate the need for a slurry.
Which are better: Fresh herbs or Dried herbs?
You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cooking time is complete. If using fresh thyme, be sure to remove any woody stems before serving.
There is nothing like having one of your loved ones choke on your hard worked meal. (sigh)
Vegetarian Homemade Cream of Mushroom Soup
This recipe will make 6 cups of soup, takes about fifteen minutes to whip together, and another 30 minutes to simmer to perfection.
Vegetarian Homemade Cream of Soup Ingredients:
- 2 T. unsalted butter
- 2 small yellow onions, finely chopped
- Sea salt and black pepper, to taste
- 1-2 cloves garlic, minced
- 16 oz. Portobello mushrooms, sliced
- 2 t. dried rosemary (or 2 T. fresh rosemary leaves, finely chopped)
- 2 T. fresh thyme (or 1½ t. dried)
- ½ c. Marsala wine
- 2 c. chicken or vegetable broth, preferably organic
- 1 c. heavy cream, room temperature
- 3 T. all-purpose flour
How to make The Best Vegetarian Homemade Cream of Mushroom Soup
- Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.
- Add garlic and cook, stirring frequently, for another 1-2 minutes.
- Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
- Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one-half and the strong aroma dissipates.
- Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple of tablespoons of the hot soup to it before stirring it into the soup.
- Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. Enjoy!
Other soup recipes you may enjoy:
- Our Famous Creamy Cauliflower Soup Recipe
- Canned Bean and Sausage Soup
- Supreme Pizza Soup – A Budget Treat
- Vegetarian Celery Soup with Feta Cheese
- Olive Garden Zuppa Toscana Soup
- Slow Cooker Hearty Guinness French Onion Soup
- How to Make Chicken and Vegetable Canned Soup
- Weight Watcher Friendly Jerk Chicken Soup
- Frugal and Healthy Instant Pot Detox Soup
- Crock Pot Ham Bone Mixed Bean Soup
- Tomato Bisque Soup with Basil
- **Knockoff** Olive Garden Pasta e Fagoli Soup Recipe
- Wisconsin Cheese Soup
- Crock Pot Taco Soup