Mixed Mushroom Soup

Jump to Recipe Print Recipe

This mixed mushroom soup is a creamy, vegan one-pot soup made with four kinds of mushrooms — champignons, oyster mushrooms, chanterelles, and porcini — simmered with onion, garlic, and parsley, then enriched with coconut cream, soy milk, and a roasted-flour base. Soy sauce and nutmeg give it a deep, savory finish in about 30 minutes.

Soup in a can? No, sir, not for me. I always prefer making my own soup, whether we are talking about cream soups, Asian soups, noodle soups, or anything in between. Out of all the soups I have made recently, this vegan mixed mushroom soup has to be the best one yet. I could have made a simple cream soup and it would have been pretty delicious, but this time I decided to take things to a whole new level and combine the mushrooms with a few unique Asian ingredients.

I chose four different types of mushrooms on purpose: champignons, oyster mushrooms, chanterelles, and porcini. I went for different flavors and, most of all, different textures to get the perfect soup, and I think this combo is pretty unbeatable. Nobody will feel that meat is missing here, trust me. If you like mushrooms as much as I do, and I mean all types of mushrooms out there, you will want to make this again and again.

This Recipe Works If You Need

A hearty, meat-free main soup that feels substantial enough to stand on its own at lunch or dinner.
A fully vegan and dairy-free soup that still tastes creamy and rich, thanks to coconut cream and soy milk instead of butter or heavy cream.
A way to use up a mixed punnet of mushrooms before they turn — any combination works, not just the four I used.
A cozy bowl for cold days when you want something warming, savory, and ready in about half an hour.
An easy, budget-friendly soup that needs only a handful of ingredients, one big pot, and a little patience while it simmers.

Why You’ll Love This Recipe

Four mushrooms, four textures. Champignons, oyster mushrooms, chanterelles, and porcini each bring a different bite and aroma, so every spoonful tastes more layered than a single-mushroom soup.
Creamy without any dairy. Coconut cream and soy milk do the work of heavy cream, while a roasted-flour base thickens the broth so it coats the spoon instead of running thin.
An Asian-inspired savory edge. A tablespoon of soy sauce adds umami and depth that plain salt cannot, which is what makes this taste like more than a basic cream soup.
Ready in about 30 minutes. Everything happens in one pan, from roasting the flour to the final simmer, so cleanup is minimal.
Naturally satisfying. Between the meaty mushrooms and the creamy body, nobody at the table feels like meat is missing.

Ingredient Notes

Mixed mushrooms (300 g) — I used a mix of champignons, oyster mushrooms, chanterelles, and porcini. When you buy them, look for caps that are firm and dry to the touch, with no slimy spots or dark bruising; that is the first sign they are past their prime. Do not soak fresh mushrooms in water, since they act like sponges and turn watery in the pot. Instead, wipe them with a damp cloth or a quick rinse and pat dry, then chop them roughly so the pieces stay meaty after cooking.

White onion and garlic — one chopped white onion and two minced garlic cloves form the aromatic base. Sweat them gently in the coconut oil until translucent rather than browned; the goal is sweet and soft, not caramelized, so they melt into the broth instead of dominating the mushrooms.

Fresh parsley (2 Tbsp) — as for herbs, I only chose to use fresh parsley. It is added early with the aromatics so its flavor cooks into the soup. Use flat-leaf parsley if you can find it, as it has more flavor than the curly kind, and chop it just before using so it stays bright.

Coconut cream (3 Tbsp) and soy milk (4 Tbsp) — because I wanted my soup creamy instead of plain liquid, I added some high-quality coconut cream and soy milk. Reach for the thick coconut cream you find at the top of a chilled can rather than thin coconut milk, since the higher fat content is what gives the soup body. Use unsweetened soy milk so no stray sweetness sneaks into a savory bowl.

Flour (2 Tbsp) — this is the secret to a soup that coats the spoon. You roast it dry first, then whisk it with a little stock before it goes in, which prevents lumps. Any all-purpose flour works.

Soy sauce (1 Tbsp) and nutmeg (1/4 tsp) — the soy sauce is the unique Asian ingredient that takes this beyond an ordinary cream soup, adding salty umami depth. Add it before you finish salting, since soy sauce is already salty and you can always adjust at the end. The nutmeg is subtle but classic with mushrooms and cream, so a small pinch is all you need.

Coconut oil (2 Tbsp) and vegetable stock (1 L) — coconut oil is the cooking fat for the aromatics, and a good vegetable stock builds the savory backbone. If you only have water, the soup still works but will taste lighter, so a homemade or quality store-bought stock is worth it here.

Tips

Roast the flour properly. Stir it constantly over medium heat for 2 to 3 minutes until it turns golden and smells faintly nutty. That toasting step cooks out the raw-flour taste; if you skip it, the soup can taste pasty. Pull it off the heat the moment it is golden, since it scorches quickly.
Whisk the flour with stock before adding it. Transfer the roasted flour to a small bowl and mix it with a few tablespoons of stock until there are no lumps at all. Pouring dry flour straight into hot liquid is the most common mistake and gives you a lumpy soup.
Do not crowd the mushrooms. When you add the 300 g of mushrooms, give them a few minutes to release and reabsorb their liquid. You know they are ready when their raw, spongy look is gone and they have shrunk and turned glossy.
Let it simmer, do not boil hard. Once the coconut cream and stock go in, keep the heat low. A gentle simmer keeps the coconut cream from splitting and lets the flavors marry over those 10 minutes.
Salt last. Because both the stock and the soy sauce carry salt, taste right at the end before adding any more. Finish with freshly cracked black pepper.

Substitutions and Variations

Swap the mushrooms freely. The four I used are my favorite combo, but any mix works — shiitake, cremini, portobello, or a single variety if that is what you have. The more types you blend, the more complex the flavor.
Change the plant milk. Soy milk gives a neutral creaminess, but oat milk or another unsweetened plant milk works too. Keep it unsweetened so the bowl stays savory.
Dial the coconut up or down. For an even richer, more velvety soup, add an extra spoonful of coconut cream. If you prefer the coconut flavor to stay in the background, you can use a little less and lean on the stock.
Blend it smooth. If you want a true cream-of-mushroom texture rather than a chunky soup, blend part or all of it with an immersion blender at the end.

Storage and Make Ahead

This soup keeps well in an airtight container in the fridge for up to 3 to 4 days, and the flavor often deepens by the next day as the mushrooms continue to infuse the broth. Reheat it gently on the stove over low heat, stirring now and then, so the coconut cream warms through without splitting; add a splash of stock or soy milk if it has thickened too much in the fridge. You can also freeze it for up to 2 months, though the texture of the creamy base is best fresh, so a quick whisk while reheating helps bring it back together. To make it ahead, you can prep all the aromatics and chop the mushrooms a day in advance and keep them covered in the fridge, so the actual cooking takes only minutes.

If this soup wins you over, you will probably love my cream of mushroom soup with thyme for a smoother, herb-forward version. For more ways to cook with one of the mushrooms in this recipe, browse my oyster mushroom recipes. And if you are after another warming bowl, my hearty veggie soup for cold winter days is a cozy favorite.

Summarise & Save This Recipe

ChatGPT Google AI Claude Perplexity

★ Add us as a trusted Google source

Champignons, Oyster mushrooms, chanterelles, Porcini… if you like mushrooms as much as I do, you’ll surely love this mixed mushroom soup! Healthy and full of flavor!

Prep Time 10

Cook Time 25

Total Time 35

Choose Serving Size 4

Ingredients

300 g mixed mushrooms roughly chopped (I used a mix of champignons, oyster mushrooms, chanterelles and Porcini)
1 white onion chopped
2 cloves garlic minced
2 Tbsp parsley chopped
2 Tbsp coconut oil
4 Tbsp soy milk
2 Tbsp flour
3 Tbsp coconut cream
¼ tsp nutmeg
1 Tbsp soy sauce
1 L vegetable stock or water
Salt
Pepper

Instructions

In a pan, roast the flour stirring constantly for 2-3 minutes or until it becomes golden.
Transfer the flour to a small bowl, add a few Tbsp of veggie stock and mix well until there are no lumps.
In the same pan, sautee the garlic, onion, and parsley in coconut oil over medium heat until translucent.
Add the mushrooms and nutmeg, cook for 3-5 minutes.
Add soy sauce, soy milk, and simmer for 30 seconds.
Add the veggie stock and coconut cream. Lower the heat and simmer for 10 minutes.
Add the flour mixture, mix well and simmer for another 5-7 minutes.
Add black pepper and salt, if needed.

Frequently Asked Questions

What mushrooms are best for mushroom soup?

A mix of mushrooms gives the most flavor and texture. For this soup I use champignons, oyster mushrooms, chanterelles, and porcini, but cremini, shiitake, or portobello work well too. Blending several types makes the soup taste more layered than using just one variety.

How do you make mushroom soup creamy without dairy?

Use coconut cream and soy milk in place of butter and heavy cream, plus a base of roasted flour whisked into stock to thicken the broth. The coconut cream adds body and richness while the roasted flour keeps the soup from running thin, so it stays creamy and fully vegan.

Should you wash mushrooms before making soup?

Avoid soaking mushrooms in water, because they absorb it like sponges and turn watery in the pot. Instead, wipe them with a damp cloth or give them a quick rinse and pat them dry, then chop them roughly so the pieces stay meaty after cooking.

Why do you roast the flour for mushroom soup?

Roasting the flour dry for 2 to 3 minutes until golden cooks out the raw-flour taste and adds a faintly nutty flavor. Whisk it with a few tablespoons of stock before adding it to the pot, which prevents lumps and gives the soup a smooth, spoon-coating texture.

Is this mixed mushroom soup vegan?

Yes. It is made entirely with plant-based ingredients — coconut oil, coconut cream, soy milk, soy sauce, and vegetable stock — with no butter, dairy cream, or meat. The mushrooms and creamy coconut base make it hearty enough that nobody misses the meat.

How long does mushroom soup keep in the fridge?

Store it in an airtight container in the fridge for 3 to 4 days, and the flavor often deepens by the next day. Reheat gently over low heat so the coconut cream does not split, and add a splash of stock or soy milk if it has thickened too much. It also freezes for up to 2 months.