Creamy Mushroom Soup

Get ready to be warmed from the inside out.

Creamy soup with no cream? We cracked it and our recipe doesn’t rely on any cream alternatives. Instead, we use beans! The result is silky smooth, we promise. Keep reading for this quick and delicious mushroom soup recipe which will warm you up from the inside out.


Creamy Mushroom Soup (serves 6)

2 tbsp olive oil
1 white onion, finely chopped
2 cloves of garlic, finely chopped
500 grams mixed mushrooms, sliced (we used a mix of portobello and button)
2 sprigs of fresh thyme
1 cup almond milk
4 cups vegetable stock
1 can white beans 
1/4 tsp salt 
1 tbsp white miso (optional but recommended)

To top: 

1 tbsp oil
250g wild mushrooms, cleaned
1 sprig fresh thyme 
Pinch of salt 


For the soup:

  1. Heat olive oil in a pot over medium heat. Add in chopped onion and garlic and sautée for 3-4 minutes. Add in sliced mushrooms and thyme. Cook for 6-8 minutes until lightly browned, stirring only once or twice.
  2. Add in almond milk, vegetable stock and white beans and cook for another 5 minutes. Remove from heat and transfer to a blender, along with the tbsp of white miso paste. Blend the soup on high until silky smooth.

For the topping:

  1. Heat olive oil in a pan over medium-high heat. Tear your wild mushrooms into the pan along with the fresh thyme, and stir to coat with oil and let cook (untouched!) for 3-4 minutes. Once they brown, you can turn them over and let brown on other side (2-3 minutes). Add a pinch of salt at the end, and remove from heat.

To serve:

Serve soup topped with wild mushrooms, a drizzle of olive oil and some crusty bread.