Rustic Vegetarian Mushroom Soup

by Patrycja
4 servings
40 min

A hearty and comforting Rustic Vegetarian Mushroom Soup loaded with all the warm and cozy vibes!

This Rustic Vegetarian Mushroom Soup is full of flavor and so creamy. A variety of mushrooms and a dash of soy sauce brings that umami flavor that, combined with the sour cream, makes it a perfect combination. This recipe is a delicious and quick meal for both weeknight nights and special occasions.

Tender seared mushrooms, aromatic herbs, and spices make this soup hearty and filling. Easy ingredients that blend and elevate it to something delicious.

This recipe requires a handful of ingredients that you can find in any grocery store.

I highly recommend using low sodium broth and soy sauce. Be aware that if you decide to use regular broth and soy sauce this meal will be really high in sodium!

To make the soup less or more creamy, add more or less broth. I suggest following the recipe and make adjustments at the very end.

  • cornstarch – you can use all-purpose flour, or any kind of flour to make the soup thicker
  • half-and-half – you can swap it for almond milk or cow’s milk; milk will make it a bit less creamy, but the difference won’t be tremendous, so if you want to keep it a bit lower in fat milk might be a better option for you
  • vegetable broth – if you don’t care whether the meal is vegetarian or not, you can substitute the vegetable broth with chicken or beef broth
What kind of mushrooms will be the best for this recipe?I recommend using a variety of different mushrooms. Button and cremini mushrooms or shiitakes will work great; however, feel free to experiment. I love using a mixture of mushrooms because they add a variety of textures.

How to clean the mushrooms?I like to use a damp paper towel to clean and brush off the dirt. I do it individually, gently clean every mushroom separately. If you rinse all the mushrooms under running water, they tend to soak a lot of this water like a sponge. That’s the reason they might not turn into this beautiful golden color when you sauté them. It will also dilute the earthy mushroom flavor.

What to serve it with?You can serve it with homemade or store-bought bread. Ideally, it would be freshly baked bread that still has this nice and crisp skin.

It will also taste delicious with freshly baked garlic bread, you can grab one from a freezer section in your local grocery store.

Can I freeze the Rustic Vegetarian Mushroom Soup?It’s best not to freeze any soups with dairy in them. They taste a bit gritty and the milk fats separate after freezing. I would not recommend freezing the soup.

Rustic Vegetarian Mushroom Soup
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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  • 4 tbsp butter
  • 1 lb. variety of mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, grated
  • 3 1/2 cups low sodium vegetable broth
  • 2 tbsp low sodium soy sauce
  • 3 tbsp cornstarch
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 1/2 tbsp sweet paprika
  • 1/2 tsp cayenne
  • 1/2 tbsp lemon juice
  • 1 tsp dried dill weed
  • 1 tsp dried thyme

In a soup pot, sauté the onions and garlic in the butter over medium heat for 5 minutes.
Then, add the mushrooms and season with dill, thyme, cayenne, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often.
Slowly pour in the vegetable stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes.
In the meantime, whisk together the milk and cornstarch in a small bowl until smooth (you can also just shake it all in a jar.)
Pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
Remove the soup from heat. Top with sour cream.
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  • Kathleen Kathleen on Dec 19, 2023

    Sounds delicious! I’m dairy free and would use Almond Milk. Should the corn starch be modified for thickness? I hardly use corn starch so not familiar in how it would thicken with my milk. Thank you!

    • Patrycja Patrycja on Dec 20, 2023

      Hey, yes the corn starch is used to thicken the soup. You can swap that for arrowroot or flour. I think it will still taste great with almond milk!