Vegan cream of mushroom soup

Vegan cream of mushroom soup

Total: 40 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 348 kcal
, Fat: 18 g
, Carbohydrate: 32 g
, Protein: 10 g

Mushrooms are versatile and full of flavour – and therefore integral to my weekly meals. I love to make this classic mushroom soup with mixed mushrooms and a handful of dried shiitake mushrooms to give the soup even more flavour. Thanks to the coconut milk, this soup is wonderfully creamy yet light. Perfect as a starter or as a delicious main.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
360 g mixed mushrooms, sliced
3 garlic cloves, finely chopped
1 tbsp thyme, finely chopped
1 dl white wine
5 dl porcini stock or vegetable bouillon
2 ½ dl coconut milk
3 dried shiitake mushrooms
2 tbsp flat-leaf parsley, finely chopped
salt and pepper to taste


4 slices ciabatta bread
1 tbsp olive oil
1 garlic clove
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How it's done

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Heat the oil in a pan. Sauté the onions for approx. 3 mins. until translucent. Add the mushrooms and cook for approx. 5 mins. until most of the moisture has evaporated. Add the garlic and thyme, cook for approx. 1 min. Pour in the wine, reduce by half. Pour in the stock and coconut milk, add the shiitake mushrooms, simmer for approx. 20 mins. Remove half of the soup from the pan, puree, return to the pan. Add the parsley, season the soup.


Toast the bread on both sides in a pan without any oil, remove. Drizzle with oil, rub in the garlic clove.

Good to know
Tip: Garnish the soup with a little coconut milk, some fried mushrooms and parsley leaves.


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