- 1 white onion (large, diced)
- 1 package white button mushrooms (10 oz sliced)
- 1 package baby portobello mushrooms (10 oz sliced)
- 10 stalks fresh thyme (leaves removed)
- 1 cup organic vegetable broth
- 1 tablespoon tapioca flour
- 1 cup almond milk (unsweetened)
- 1 bay leaf (dried)
- 1/2 tablespoon liquid aminos (GF, or soy sauce)
- 1/2 teaspoon salt
- freshly ground pepper
Kris 7 days ago
It REALLY IS THE BEST!!!
Michelle LaFontaine 11 days ago
Great recipe! Made a triple batch!
Joan MacDonald 23 Sep
Loved it Super easy Just add a tuna melt and dinner was served!
damarise johnson 8 Sep
This recipe is a good base for a delicious soup, but like others, I made some modifications or it wouldn’t have turned out as good. I used a chicken bullion cube with water for my broth and added way more broth and milk than the recipe calls for ....threw in some carrots and mine came out fantastic. I love how fast this meal is prepped and cooked.
João 5 Sep
I had to DOUBLE the amount of broth and of almond milk because otherwise it's just mushrooms with a side of soup.
Schuss 17 Jul
Delicious! All those mushrooms cook down to a small soup, 4-5 servings, but it had a lot of flavor!
Cynthia Paquim 17 Jul
Amazing soup! Very tasty, everyone was satisfied! If you are feeling mushrooms then go ahead and make this recipe!
Redshaw 27 Jun
This is awesome! I used arrowroot instead of tapioca and soymilk rather than almond milk. Wonderful! Thanks so much!
Alba Singh 11 Jun
One of the best soups I have ever made!! i also added some shredded chicken and pasta to make it more wholesome :)
Terence K 17 May
a bit too soupy for my liking. Thought it would be creamier
Regan Moore 15 May
This was amazing!!! I used way more vegetable broth than required though. I also served it over some brown rice with a piece of vegan provolone. Perfect umami flavor!
Natasha K. 8 May
Simple, rich, yummy. I wonder if it'd be creamier with freshly made cashew cream (see https://goo.gl/rV4PAC). Next time, will also try this tip RE mushrooms: Don’t run mushrooms under water, as they are very porous and will absorb the water, and never really develop their flavor fully. Just use a dry paper towel to brush off any soil/dirt you see.
Lesley Mchugh Daley 23 Apr
This is a very simple and surprising tasty soup
Emma Oerlemans 21 Apr
So delicious, easy and super low calorie
sk turner 14 Apr
The name says it all. Fabulous soup. Ate every bite. Thank you!
Valerie R. 13 Apr
Not as creamy as expected but I did not follow the recipe exactly so it’s probably my own fault.
Nidia Ac 5 Apr
It was good but I had to put soy sauce and had no tapioca flour or almond milk. Next try will be with the right ingredients ;)
Carlita 29 Mar
Great. Didn't use cashew milk, but woodsy mushroom flavor was enhanced without any cream as mentioned.
Sofia P. 19 Mar
Very delicious and surprisingly creamy.
Hollie C. 9 Mar
Amazing! Heathy and delicious. My husband isn’t big on healthy and he loved it!!
Michelle 5 Mar
Delicious!! Parents loved, kids felt alright...
Jim 24 Feb
Perhaps I cut the mushrooms too chunky. It tasted good but I didn't like the mouth feel of the mushrooms. JMHO
Paul Peterson 14 Feb
Meh. Not very creamy
Anita Hodson 8 Feb
Amazing loved this, so easy to make as well.
Yummly User 6 Feb
Loved it, perfect for Lenten soups.
Hello Cookie 5 Feb
This was a delicious soup! Very easy to make. The soup is filling, and warming on a chilly day. We doubled the recipe, and the flavor is even better the next day. I did use my immersion mixer to blend half of the soup, leaving the remaining soup chunky with mushrooms. A splash of sherry really compliments the soup!
Travis Gillard 4 Feb
Wow this is great, added a little fresh garlic though :)
Roxana A. 24 Jan
It is a homey, comforting soup
Pisces Girl 23 Jan
Turned out great and easy to make. I added fresh garlic and sherry (because I love both with mushrooms) and used potato starch because it’s what I had. I took about a cup of it and blended it up and put back into the soup for its final cooking. That might have thickened it up a bit too much so I ended up adding a little more of both veg broth & almond milk to thin it up just a tad. Needed more salt to bring out flavors more. Also added another blend called Herbs de Poulet Oo-La-La. Great with that sprinkle of pecorino on top. Served with an avocado grilled cheese with spicy pesto. YUM! Next time I want to mix it up with several different kinds of mushrooms.
Joann D. 23 Jan
I added some garlic and was not concerned about keeping it vegan do I used regular flour and milk. My husband loves mushroom and he thought it was delicious!