Really there is not much more to say about this amazing creamy vegan mushroom soup other than it is just that, amazing!! Most mushroom soup recipes rely heavily on both cream and butter but here the rich earthy flavours of mushrooms are allowed to shine. The addition of rice and a little non-dairy milk are all that is needed to give this simple vegan mushroom soup a rich and creamy texture.

I adore mushrooms, they are a staple in so many dishes and are a wonderful simple vegetarian ingredient that provide robust texture and flavor. This vegan mushroom soup recipe is a real celebration of just that and an absolute favourite for both Cam and I.

With fresh thyme and a combination of mushrooms the soup is bursting with flavor. If you can get a hold of fresh shiitake mushrooms than substitute these in for the dried and you could always switch up what herb you use; parsley or even rosemary would also work beautifully here.

Regular readers would be well aware of my love for soups and this simple vegetarian recipe is one I am so very happy to be sharing with you all. Elegant enough to serve as a entrée when entertaining or simply enjoy as a rich and comforting midweek meal when the weather is cool outside.

Vegan Mushroom Soup
Preparation time: 45mins // Serves 4-6
|| note: the mushrooms you use here is really up to your taste and availability, any combination would work well but the shiitake give a real rich flavour use fresh or dried, depending on what’s available ||

• 40g (1½ oz) dried shiitake mushrooms
• 400g (14 oz) button mushrooms, roughly diced*
• 150g (5 oz) flat or swiss brown mushrooms, roughly diced*
• 2 tbs olive oil
• 2 garlic cloves, finely diced
• 2 leeks, washed and roughly diced
• 1 celery stick (including leafy top), roughly diced
• 2 sprigs of fresh thyme
• 1 lt vegetable stock
• ¼ cup basmati rice
• 2 tbs soy sauce or tamari
• 1½ cups non-dairy milk (I used rice milk)

to serve

• extra fresh thyme
• roughly chopped dry roasted almonds

Place the dried shiitake mushrooms in a bowl with enough hot water to cover, allow to soak for 10 minutes. Strain the mushrooms reserving approximately 1 cup of the liquid. Roughly chop the mushrooms and set aside.

Heat the olive oil in a good sized pot, add the garlic, leeks and celery and fry over a medium heat for 3-4 minutes until soft.

Add the mushroom, including the shiitake and fry over a medium heat for a few minutes tossing well.

Add the reserved shiitake liquid and the sprigs of thyme. Turn down the heat and placing a lid on the pot allow the mushrooms to gently cook for 10 minutes tossing the pan occasionally.

Add the rice and stock and bring to a gentle simmer, cook over a medium heat for 15-20 minutes until rice is tender.

Using a stick blender or in batches in a food processor blend the soup until thick and creamy. Over a gentle heat stir in the rice milk and heat through continuing to stir for a few minutes until hot.

Serve the soup in warm bowls topped with a little extra fresh thyme and the chopped almonds.

A wonderful vegetarian mushroom soup that is perfectly robust in flavor and texture, enjoy!!

{this mushroom soup recipe was adapted from one found in The Complete Encyclopedia of Vegetables & Vegetarian Cooking by Roz Denny & Christine Ingram}