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Mushroom cream soup

A velvety and vegan mushroom soup made everyone will love
Prep Time: 10 minutes
Cook Time: 30 minutes


  • Hand Blender/StandBlender


  • 1 tbsp olive oil
  • 1/2 cup chopped white onion
  • 5 cups chopped portobello mushrooms
  • 4 mushroom caps sliced
  • 2 garlic cloves minced
  • 1 potato thinly sliced
  • 1/2 cup cashews
  • 1 sprig fresh thyme
  • 3/4 cup dry white wine
  • 1 can full-fat coconut milk
  • 1 1/2 cup vegetable stock
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper


  • Prepare your vegetables for cooking, wash and cut them.
  • In the pan on medium heat add olive oil, chopped onion, garlic, mushrooms and potato, fry it for a few minutes.
  • When the vegetables are browned add in species, thyme, coconut milk, wine and vegetable stock, simmer for 10 minutes.
  • Pour it into the blender, add in cashews and blend on high. You can also use hand blender but this will take a little more time until it all smooth.
  • Place the pan back to the heat, add in olive oil, sliced mushrooms caps and seasonings, sauté for a few minutes.
  • Add fried mushrooms to the soup and serve with garlic croutons.


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