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Lauren Jacobs: "Great base recipe! I ended up making mine a bit m…" Read More
12Ingredients
55Minutes
120Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 white onion (large, diced)
- 1 pkg. white button mushrooms (10 oz sliced)
- 1 pkg. baby portobello mushrooms (10 oz sliced)
- 10 stalks fresh thyme (leaves removed)
- 1 cup organic vegetable broth
- 1 Tbsp. tapioca flour
- 1 cup non-dairy milk (unsweetened)
- 1 bay leaf (dried)
- 1/2 Tbsp. coconut aminos (GF, or soy sauce)
- 1/2 tsp. salt
- freshly ground pepper
- 1/2 tsp. garlic powder
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Directions
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat25 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1130mg47% |
Potassium330mg9% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A15% |
Vitamin C25% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(96)
Lauren Jacobs a year ago
Great base recipe! I ended up making mine a bit more Hungarian style, adding: dill,lemon, paprika and cayenne. Also used cashew yogurt instead of milk. This is 10000% a new family favorite!
Shannon S. 3 years ago
Not bad as a soup but maybe even better as a sauce; it got quite thick. I added garlic with the onions, and some cayenne, extra aminos, and cream cheese. Good flavor overall.
Mugby 3 years ago
Definitely not the best ever on it's own, but a good base to spice up (or down) to your liking. Primarily, I sautéed fresh garlic with the onion, so reduced the amount garlic powder. I added umami seasoning, a little cayenne pepper, and parsley flakes. There were other seasoning that I can remember, but in the end, it was great! Even better day two on it's own, but I added shredded rotisserie chicken for a filling meal. I tend to experiment, using recipes as a base, then seasoning based on what my palate seems to want at the time.
Ashley 3 years ago
I made a few modifications and doubled the recipe. replaced tapioca flower with almond flour and did more than the recipe suggests, had to do this step in a blender but it turned out great. also used fresh garlic, instead of powder, which i would recommend.
Shepfisher 3 years ago
Simple yet delicious! Wonderful flavor. I did add in an extra 1/2cup each of chicken broth and oat milk. I also added a tbsp of vegan cream cheese to make it a little creamier. I really love it!
Jack F. 3 years ago
It turned out to be a good soup, but it may not be fair to rate it. I needed to use up regular mushrooms and had no arrowroot flour, so I made chia flour in my spice grinder for a substitute. I also was out of non-dairy milk and used regular 2%. I was surprised by using soy sauce. This soup had a nice flavour and you wouldn’t have known that that ingredient was in it. I would make it again. The next time I would purée more of the mushrooms to make it a bit thicker.
Al Kingham 3 years ago
I and Family really enjoyed this recipe. One recommendation would be to use less thyme. Other than than that superb & vegan
Artina Anderson 3 years ago
Definitely better than canned, but not amazing.
(1) The directions do not use all of the ingredients. I used all the ingredients and guessed on when to add them.
(2) I used a cast iron skillet because it cooks onions and mushrooms down evenly as compared to any other pan or pot.
(3) I used unsalted butter to cook the onions.
(4) I used Thai coconut milk at first, but after 1/2 cup the coconut flavor over powered the mushrooms so I completed the recipe with unsweetened almond milk.
(5) I used dried thyme leaves.
RESULT: The flavor does not hit all corner pallets of the tongue. It is really missing the 'side notes.' Back and front are present. I WOULD recommend this recipe as a basic recipe; however, if you are cooking to impress and trying to make this a meal course, then ya definitely can only use this as a base recipe.
I hope this helps!
Christine 4 years ago
Easy recipe and delicious soup. Used a mix of soy milk and water. Tastes like I hoped it would.
Sierra 4 years ago
Very flavorful. Didn’t fill my husband up though. I think next time this would be great over potatoes and green beans. Maybe even dressing for the holidays.
Ashleigh Ramson 4 years ago
Surprisingly good and I was doubtful. I doubled the recipe and used chicken stock. I wasn't sure when to add the garlic powder but I think I might use fresh garlic next time. It was also hard to reduce the liquid but over all it was very tasty! Will definitely make it again.
Brandy Stolz 4 years ago
The ingredient list on Yummly definitely do not match the directions for this recipe so I had to do some guess work. Overall this was pretty delicious.
Tegan Pilcher 4 years ago
I would double it next time to make sure there is plenty for seconds. It was very good and surprisingly filling.
Robbins 4 years ago
This is a tasty dish, but it is a bit one-note. I may use this as a base on which to build a more complex soup.
Kitchen Magic 4 years ago
My husband really liked this soup. I added peas for color and additional nutrients. I also substituted miso paste for the soy sauce (aminos). It came out well. My husband said he would eat it again—later on today!
Jess Maas 4 years ago
Hands down, the BEST Ever mushroom soup!! Savory, light, creamy and delicious. I was blown away along with my friends and family.