Creamy Oyster Mushroom Soup

5 from 1 vote

This creamy oyster mushroom soup is quick, easy to make and bursts with amazing flavors. Includes onion, carrot, garlic, coconut milk and delicious oyster mushrooms. Makes for a healthy and filling dinner or lunch recipe and can be made ahead. 100% vegan and dairy-free and easy to make gluten-free.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, dinner, Lunch, Soup

Cuisine: American

Keyword: dairy-free, healthy, mushroom, plant-based, soup, Vegan, vegetarian

Servings:

Calories: 302kcal

Author: Jessica Laroche

Ingredients

1 small yellow, white or sweet onion peeled and diced
2 small carrots peeled and diced
1 large Yukon potato (or 2 small) peeled and diced
8-10 oz oyster mushrooms (or a mix of oyster and shiitake mushrooms) cleaned and roughly chopped
2-3 sprigs of fresh thyme stems removed and finely chopped
3 cloves of garlic crushed
3 tbsp all-purpose flour use gluten-free flour if needed
2½-3 cups vegetable broth mushroom broth works great too
14 oz canned unsweetened coconut milk (full fat or light) or 1½ cup of unsweetened plain plant-based milk
salt and pepper to taste

Instructions

Warm up a medium-large saucepan with a little oil (I use oil spray) and then, add the onion and carrots with a pinch of salt. Cook stirring often for about 5 minutes or until softened.
Add the potatoes, mushrooms and thyme. Stir and cook for 3-5 minutes or until the mushrooms have reduced in size and are slightly browned. Then, add the garlic, stir well and cook for another minute.
Add the flour and stir to coat the vegetables evenly. Cook for one more minute.
Then, pour the vegetable broth over and stir vigorously right away. Keep stirring until the mixture does not have any visible clumps of flour anymore.
Bring to a simmer and then cook for about 5-7 minutes on medium heat (reduce the heat as necessary) stirring once in a while (keep it covered).
Once the vegetables are tender (but not too soft), then add the can of coconut milk and taste to adjust the salt. You can also add more broth if the soup is too thick for your taste. Keep simmering for another 2-5 minutes or until the soup is steamy hot. Serve warm with crusty bread and ground black pepper. Enjoy!

Video

Notes

Storage: keep in an airtight container in the fridge for 3-4 days. Reheat using the microwave or stove.
For a lower-in-fat soup, then swap the coconut milk for regular plant-based milk (unsweetened and plain), such as oat milk or soy milk.
Note that you will need smaller and more delicate "pearl oyster mushrooms" in clusters for this recipe (NOT "king oyster mushrooms"). You can check out my quick video and post for pictures. If you cannot find them, then simply use shiitake mushrooms or regular white or cremini mushrooms.

Nutrition