Vegan Mushroom Soup


  • 1 white onion, small diced
  • 1 garlic clove, minced
  • 1 TB vegetable oil
  • 1 cup of fresh sliced mushroom (any kind)
  • 1 cup of dried mushroom (e.g. shitake, porcini, and/or oyster)
  • 1 spring of thyme
  • 1/4 cup unflavored almond milk
  • 1/2 cup of cooked chickpeas
  • 1 ts vegetable bouillon
  • optionally: more water, depending on wanted consistency
  •  pepper to taste



  • For garnish: more fresh mushroom sauteed in olive oil.
  • Reconstitute the dried mushrooms in 2 cups of boiling water for about 10min.
  • Heat a pot with the grapeseed oil and fry the onion and garlic until translucent, then add the fresh mushrooms.
  • Saute the mushroom until they are slightly browned.
  • Add the dried mushroom with the soaking liquid. Stir and combine well. Bring to a boil, and then turn down the heat to a medium-low simmer.
  • Add the thyme, bouillon, almond  milk and the chickpeas. Simmer on medium-low for ca. 30min.
  • Let it cool, and then puree in a really good blender (e.g. vitamix) to get a creamy, smooth consistency.
  • Reheat, add pepper to taste, and serve with sauteed fresh baby bella mushroom and feta crumbles (optional).



I don’t eat salt. Original recipe is with salt, so if you do enjoy salt feel free to add to this soup for flavor.

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