Vegetarian Mushroom Soup

June 15, 2012mayurisjikoni
Blog post

Recipe: Vegetarian Mushroom Soup

Vegetarian Mushroom Soup is wholesome, healthy, creamy and so delicious. Makes a perfect meal during the cold season. I enjoy homemade soups accompanied with some salad and bread as a light meal. Many restaurants serve mushroom soup that has been made in a non vegetarian stock. Packet soups contain too much cornstarch, artificial flavours and additives. Therefore I prefer to make my favourite soup at home.



Mushroom soup is one of my favourite soups. Every time I make it, I remember the mushroom soup that was served at Driftwood in Malindi. While my family were having their choice of fish or chicken, I was not left with much of a choice. It was either vegetable curry or soups. So as the main dish, I decided to have mushroom soup and french fries. Weird combination you may think but better than the vegetable curry.

When my soup arrived, I was surprised! The soup may have been a packet soup but the presentation was fantastic. A huge round bread with the top one third sliced off and the inside scooped out. The soup was in the scooped out bread, the the top slice acted as a cover. Wow! Needless to say, by the time I finished the soup and bread I was too full. I shared the french fries with my family as there was no way I could finish them on my own. I have not been served soup in this manner, anywhere else or neither have I served soup at home in this style. Perhaps I should.

A Bit About Vegetarian Mushroom Soup

Mushroom soup is pretty easy to make as it cooks fast. Sometimes I use a mixture of mushrooms like oyster, button, shiitake. Depends on what is available. Otherwise button mushrooms it is. As for that extra creaminess, sometimes I add a bit of fresh cream at the end. But for a wholesome healthy meal I don’t. No cornstarch or flour is added, making this soup gluten free. Serve the soup topped with some grated cheese if you like. For a vegan version replace dairy milk with any plant based milk. I think almond or oats milk would be good.

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Ingredients Required For Vegetarian Mushroom Soup

Mushrooms – used mushrooms of your choice. For this recipe I have used only button mushrooms as they are easily available everywhere. Sometimes I use a mixture of button, shiitake, cremini or oyster mushrooms. Total weight should be around 200- 250 grams. Either wipe the mushrooms with a damp cloth or wash them quickly in water to remove the dirt. Don’t soak the mushrooms as they tend to absorb water. Usually a small punnet is between 200-250g.

Potato – I add potato to make the soup a bit thick and creamy. If you are using fresh cream then you can omit the potato. Peel and cut into cubes.

Onion – used any, red, white or yellow. Peel and chop the onion. Use a small quantity as you don’t want an overpowering flavour of onion.

Garlic – now this is one ingredient I use on the extra side. Mushrooms and garlic pair well. Add according to your taste. Peel and chop the garlic.

Water/Stock – use either. I usually save up water in which vegetables are boiled. If you don’t have that then use water.

Milk – I use dairy milk. For vegan version replace it with oat or almond milk.

Olive Oil – if you don’t have olive oil then use any odourless oil of your choice.

Butter – I like the flavour of mushrooms and butter. Therefore I add a bit. However, you can omit adding it.

Salt – add according to your taste.

Pepper – fresh black pepper powder.

Herbs – feel free to use fresh or dried herbs. I have used mixed dried herbs. Can use oregano, thyme, rosemary work well.

Garnish – can use mushroom slices. Save some before pureeing the mixture. Can add fresh herbs, chilli flakes, cheese, etc.



Watch How To Make Vegetarian Mushroom Soup



Vegetarian Mushroom Soup is wholesome, healthy, creamy and so delicious. Makes a perfect meal during the cold season. I enjoy homemade soups accompanied with some salad and bread as a light meal.
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Light Meal, Soup, Starter
Cuisine International
Servings 4 cups


  • 200-250g g mushrooms sliced
  • 1 medium potato
  • ¼ cup onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 tbsp olive oil
  • 1 tbsp butter optional
  • 1 cup water or stock
  • 2 cups milk
  • 1 tsp dried herbs
  • 1 tsp salt
  • ½ tsp coarse pepper powder


  • Heat oil and butter in a pan over medium heat.
  • Stir fry the chopped onion and garlic till they become a bit soft.
  • Add the potato cubes. Stir fry for 1-2 minutes.
  • Add the mushrooms. Saute till they become a bit soft.
  • Remove some mushroom slices and keep on the slide if you want to use it for garnishing.
  • Add the stock or water. Cover the pan and allow the mixture to simmer till the potato cubes are done.
  • Add milk and mix well.
  • Blend  the mixture to a smooth consistency.
  • Add it  back into the pan.
  • Add salt, herbs and pepper. Gently heat the soup till it becomes hot. Do not allow it to boil.
  • Spoon the soup into individual bowls.
  • Garnish with your choice of topping.


  • Add cream if you want to.
  • Use different varieties of mushrooms.
  • Vary the consistency of the soup according to your preference, by adding a bit more milk or stock.
    For vegan version, omit butter and replace dairy milk with plant based milk.
  • Adjust spices according to your taste.
  • Serve with garnish of your choice, mushroom slices, cheese, fresh herbs, chilli flakes, croutons, etc.
Keyword homemade mushroom soup, how to make mushroom soup, vegetarian mushroom soup

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This recipe was first published on 15/06/2012. Updated with new photos, write up and video.

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  • Namrata Patel

    June 19, 2012 at 11:31 am

    I remember this night! 🙂

  • Mayuri's jikoni

    June 19, 2012 at 2:35 pm

    that was one good holiday we had in Malindi. I miss Malindi.

  • Jayashree. T. Rao

    March 4, 2023 at 12:39 pm

    5 stars
    Mushroom soups looks so creamy and delicious. My son loves this soup, I can make it with your recipe. I liked how the soup was served in Milindi for you, a pretty good idea.

    1. mayurisjikoni

      March 10, 2023 at 9:33 pm

      Thanks Jayashree, hope your son loves the soup when you make it for him. Yes, that Malindi memory will stay with me forever 🙂

  • Kalyani

    March 4, 2023 at 11:11 pm

    5 stars
    give my husband some mushrooms and he’s a happy man. bookmarking your soup recipe for him to try and enjoy soon !

    1. mayurisjikoni

      March 10, 2023 at 9:31 pm

      Thanks Kalyani. Hope he loves the homemade mushroom soup.

  • Archana

    March 7, 2023 at 8:31 am

    5 stars
    Wow I love this creamy mushroom soup. I have a packet of mushrooms and I was wondering what I can make with it! Love this soup. Dinner here I come and the bread bowl will have to wait for some other day!

    1. mayurisjikoni

      March 10, 2023 at 9:26 pm

      Thanks Archana, enjoy the soup and yup for me too the bread bowl will have to wait 🙂

  • Renu

    March 11, 2023 at 12:12 pm

    5 stars
    I like the idea of adding potatoes in this soup and would be a good replacement for cream as you suggested. I am cooking more now with mushrooms and would love to try this.

    1. mayurisjikoni

      April 4, 2023 at 9:09 pm

      Thanks Renu,am sure your family will love this creamy, flavourful soup. We do and it is so comforting during the cold season.

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