Creamy mushroom soup served with fresh buttery herb scones are perfect for those rainy and overcast spring days.
Since my last post the weather has been cool, cloudy and just perfect for baking (and for eating hot soup - chilly, dark days are the best days for soup!)
This "cream" of mushroom is made with a mix of cremini and mild white button mushrooms. The mushrooms are pan-fried with celery, onion and a touch of garlic. Sprinkle the mushrooms with flour to make a roux, whisk in vegetable stock and unsweetened almondmilk and voila! We could leave it there for the simplest and easiest vegan cream of mushroom soup ever but with a couple of extra steps, a little lemon juice, paprika, ground pepper and fresh herbs, this soup becomes velvety smooth and full of flavour.
For optimal texture I used a slotted spoon to scoop out most of the mushrooms and then puréed the remaining soup until smooth and creamy. A high speed blender will give you the best results. You can adjust the amount of mushrooms you reserve - less for a smoother soup or more for a chunkier soup. Recombine the soup and season with fresh lemon juice, thyme, chives, paprika and black pepper. Add a spoonful of the thick cream from a can of full fat coconut milk for a luxurious creaminess that takes this soup to a whole new level.
You should definitely pair this creamy mushroom soup with freshly baked, warm-out-of-the-oven savoury herb scones because this is how you make the most of rainy spring days!
This post is sponsored by Silk. We love Silk for providing a delicious variety of non-dairy plant milks, from your typical soy and almond milks to cashew, coconut, and non-dairy milk blends! All opinions and text are my own.
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Vegan Mushroom Soup
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Soup
- Cuisine: Vegan
Description
A creamy vegan cremini and white button mushroom soup flavoured with garlic, lemon, thyme and paprika.
Ingredients
- 1 tbsp olive/canola oil or vegan butter
- 2 cups of halved and sliced (¼" thick) mushrooms (white button and cremini - approx. 14 medium)
- ½ white or yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 ½ tbsp flour
- 1 cup vegetable broth
- 1 cup Silk Original Unsweetened Almondmilk
- ½ tbsp fresh lemon juice
- ½ tbsp fresh thyme
- ½ tbsp fresh chives
- 2-4 tablespoon coconut canned full fat coconut milk (optional)
- pinch paprika
- black pepper, to taste
- salt, to taste
Instructions
- In a medium sauce pan heat 1 tablespoon oil over medium-high heat. Add vegetables and sauté until mushrooms have released their moisture.
- Whisk in flour and cook for 1 minute. Slowly whisk in the vegetable broth. Bring soup back to a simmer and add almond milk before turning the heat down to medium and simmering for 10 minutes.
- Use a large slotted spoon to remove most of the mushrooms and vegetables. Remove and set aside fewer mushrooms for a less chunky soup and more mushrooms for a chunkier soup. Purée the remaining soup until creamy and smooth (a high speed blender works best) before adding the reserved mushrooms. Bring the soup back to a simmer before adding lemon juice, thyme, chives, coconut milk, and paprika. Taste and season with black pepper and salt. If needed, adjust consistency of soup with vegetable broth or unsweetened almondmilk. Also adjust seasoning (lemon juice, thyme, chives, paprika, black pepper, and salt) to suit your preference.
Notes
You may need to add additional almondmilk and vegetable broth to thin the soup if you decide to purée more of the mushrooms for a less chunky soup.
Savoury Herb Scones
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Quick bread
- Cuisine: Vegan
Description
Tender herb dusted scones that go perfectly with creamy mushroom soup.
Ingredients
Savoury Herb Scones
- 1 ¾ cups unbleached all purpose flour
- 1 ½ tbsp granulated sugar
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil (chilled)
- ¾ cup + 1 tbsp Silk Organic Unsweetened Soymilk
- Toppings: 1 tablespoon melted vegan butter (or olive oil), fresh thyme, chives, chili flakes, black pepper and sea salt.
Instructions
Savoury Herb Scones
- Preheat oven to 400F.
- Combine all dry ingredients.
- Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soymilk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling into an 8" circle on a well-floured counter. The dough should be about 1" thick. Cut into 8 pieces (like a pie!)
- Transfer to a parchment paper lined baking sheet (leaving at least ½" between scones.) Brush with melted butter and top with a sprinkle of herbs, etc. (fresh thyme leaves, chopped chives, a pinch of chili pepper flakes, fresh ground black pepper, and a sprinkle of sea salt.) Bake for 10-15 minutes. They should be golden brown on the tops and bottoms. Cool on a cooling rack and serve as soon as possible.
Notes
For best results, make sure to measure your flour accurately! How to Measure Flour
Sophia
I made this soup tonight and it was great, however I subbed the celery for zucchini which I'm sure didn't change too much. Perfect balance of flavors.
Thanks very much 🙂
★★★★★
Brittany
Mmm... Sounds delicious! It's great to use what you have on hand instead of making a trip to the grocery store for one item! Thanks for commenting Sophia, I'm so glad you enjoyed the recipe!
Cheryl
Wow, every photo looks delicious....love the step by step instructions with the pictures...very inspiring🍲
★★★★★
Jane
I made some scones this morning with this recipe as a base. I blended some tomato paste into the milk and added basil and oregano, and they came out perfectly! This recipe is going on my fridge so I can try some more herb and flavor combinations--maybe some scallion and ranch seasoning? Thyme or rosemary? Highly recommended!
★★★★★
Brittany
Yay!! Thanks Jane, I'm so glad you enjoyed the scones. Your additions sound sooo delicious, thanks for sharing!
Jackie
Hi Brittany,
Just made this using some of my mushroom mountain, delicious.....thank you!
Quick question. Does it freeze well?
Thanks
Brittany
Hi Jackie! I haven't tried freezing this recipe but it should work just fine. Let me know how it goes if you give it a try!
Gem (breakfastandsalads)
I have been so into making soups lately despite Singapore being still very warm and humid. Am preparing for the colder, rainier december and November months, hopefully!! Just made my wild mushroom soup with no butter, using oats instead to thicken it.
I need to try out those savoury herb scones!!
Check out my recipe here if you are interested.
Brittany
Oats instead of butter, how interesting! How did you like it? Wishing you some cooler weather and thanks for commenting Gem!
Meg
Looks delish! Is it possible to use the soy milk from the scones in the soup as well?
Brittany
You absolutely can! I have a slight preference for almond over soy in savoury soups and sauces but I've used it plenty of times and it will work just fine!
Nancy
Hi Brittany
I just saw a couple of your recipes that sound fabulous and, though I am not vegan, I cannot wait to try them out.
I do have a couple questions if you get a minute I hope you can answer them.
Your savoury herb scones calls for soy milk. I cannot handle soy. What do you recommend as a substitute.
Also, I have only recently started to use gluten free flours, either Red Mill or Pampered Chef brands. In your experience are there vast differences in gluten free brands? I am wondering if my problems are more weight related (I do find I scoop more than spoon. Thank you for that tip as I RARELY sift!) rather than brand related.
Thank you for your recipes. I will sure seek out more from you.
Brittany
Hi Nancy! Thanks for stopping by!
Almond milk should work just fine for the savoury scones (and is often a good substitute in most recipes.) Unfortunately I know very little about gluten free flours (we are not gluten free) so I can't give much advice there. I trust Bob's Red Mill and I know that MANY gluten free bloggers use their products (and it's widely available!) I've found my baking has come out so much better using the spoon method instead of the scoop method, and I could see weight having a huge effect on gluten free flours too.
Thanks again Nancy!
suki
Ah 🙂 will have to try this one
Brittany
Hope you enjoy it!
Sean
Wow. Everything about this looks amazing (and I say that as a self-confessed mushroom skeptic). The scones in particular look ridiculously tasty. Two very impressive components to execute so well with vegan ingredients.
Brittany
Well thank you Sean! You just made my day 😀
Meg @ Noming thru Life
Uhhh hello creamy delicious soup! AND herby scones... just stop. Geez. Okay, serious drool happening over here. 😉
Brittany
Ahah, thank you so much Meg!
Markus Mueller
This soup looks delicious! I love a good mushroom soup and hate how most people simply hammer it full with cream to get it rich and smooth.
★★★★
Brittany
Thanks Marcus!
Kellie
This looks really good, I happen to use Silk myself but prefer the Coconut vs the Almond, but that's my deal right?
I also noticed that you are a brand ambassador for the Little Potato Co. I adore their products and such a great story too.
Kellie from Princess & The Yard Ape
Brittany
Thanks Kellie! I usually use Silk's soy or almond milk, is the coconut good in coffee? I'll try that one soon!
Vicky Chin
My son loves mushroom soup, never thought of using almond milk though, great idea. And the scones look scrumptious ! Thanks for the recipes
Brittany
Thank you Vicky!
Edith
This looks just so delicous 🙂
http://thehappyvegangirl.com
★★★★★
Brittany
Thank you Edith!