Add to Meal Planner
Add to Meal Planner
Add All to Shopping List
Add to Meal Planner
Unlock full nutritional details with subscription
|Calories120Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Shannon S. a year ago
Not bad as a soup but maybe even better as a sauce; it got quite thick. I added garlic with the onions, and some cayenne, extra aminos, and cream cheese. Good flavor overall.
Mugby a year ago
Definitely not the best ever on it's own, but a good base to spice up (or down) to your liking. Primarily, I sautéed fresh garlic with the onion, so reduced the amount garlic powder. I added umami seasoning, a little cayenne pepper, and parsley flakes. There were other seasoning that I can remember, but in the end, it was great! Even better day two on it's own, but I added shredded rotisserie chicken for a filling meal. I tend to experiment, using recipes as a base, then seasoning based on what my palate seems to want at the time.
Ashley a year ago
I made a few modifications and doubled the recipe. replaced tapioca flower with almond flour and did more than the recipe suggests, had to do this step in a blender but it turned out great. also used fresh garlic, instead of powder, which i would recommend.
Britt Banner a year ago
Definitely blend it up at the end. Wow. So good.
An a year ago
Goooood! No changes :)
Shepfisher a year ago
Simple yet delicious! Wonderful flavor. I did add in an extra 1/2cup each of chicken broth and oat milk. I also added a tbsp of vegan cream cheese to make it a little creamier. I really love it!
Jack F. a year ago
It turned out to be a good soup, but it may not be fair to rate it. I needed to use up regular mushrooms and had no arrowroot flour, so I made chia flour in my spice grinder for a substitute. I also was out of non-dairy milk and used regular 2%. I was surprised by using soy sauce. This soup had a nice flavour and you wouldn’t have known that that ingredient was in it. I would make it again. The next time I would purée more of the mushrooms to make it a bit thicker.
Al Kingham a year ago
I and Family really enjoyed this recipe. One recommendation would be to use less thyme. Other than than that superb & vegan
Gwen Dawkins 2 years ago
Yummy and not hard to make.
Megan 2 years ago
Great! Definitely will make it again
Artina Anderson 2 years ago
Definitely better than canned, but not amazing. (1) The directions do not use all of the ingredients. I used all the ingredients and guessed on when to add them. (2) I used a cast iron skillet because it cooks onions and mushrooms down evenly as compared to any other pan or pot. (3) I used unsalted butter to cook the onions. (4) I used Thai coconut milk at first, but after 1/2 cup the coconut flavor over powered the mushrooms so I completed the recipe with unsweetened almond milk. (5) I used dried thyme leaves. RESULT: The flavor does not hit all corner pallets of the tongue. It is really missing the 'side notes.' Back and front are present. I WOULD recommend this recipe as a basic recipe; however, if you are cooking to impress and trying to make this a meal course, then ya definitely can only use this as a base recipe. I hope this helps!
Christine 2 years ago
Easy recipe and delicious soup. Used a mix of soy milk and water. Tastes like I hoped it would.
Sierra 2 years ago
Very flavorful. Didn’t fill my husband up though. I think next time this would be great over potatoes and green beans. Maybe even dressing for the holidays.
Ashleigh Ramson 2 years ago
Surprisingly good and I was doubtful. I doubled the recipe and used chicken stock. I wasn't sure when to add the garlic powder but I think I might use fresh garlic next time. It was also hard to reduce the liquid but over all it was very tasty! Will definitely make it again.
Justin Good 2 years ago
Used coconut milk and it turned out great!
Jenna 2 years ago
So easy to make, and absolutely delicious!!
Shane Shaffer 2 years ago
Really well. Very tasty
najihah mohdbasri 2 years ago
soo good for my first try
md 2 years ago
Excellent so yummy and Easy!
CARLOS PEREYRA MARTIN DE LA CONCHA 2 years ago
awesome fua loco, mhaflipao really lovel.y
John Caesar 2 years ago
Incredible! I’d guess it was made with heavy cream and a slab of butter!
Brandy Stolz 2 years ago
The ingredient list on Yummly definitely do not match the directions for this recipe so I had to do some guess work. Overall this was pretty delicious.
Tegan Pilcher 2 years ago
I would double it next time to make sure there is plenty for seconds. It was very good and surprisingly filling.
Robbins 2 years ago
This is a tasty dish, but it is a bit one-note. I may use this as a base on which to build a more complex soup.
Kitchen Magic 2 years ago
My husband really liked this soup. I added peas for color and additional nutrients. I also substituted miso paste for the soy sauce (aminos). It came out well. My husband said he would eat it again—later on today!
Jess Maas 2 years ago
Hands down, the BEST Ever mushroom soup!! Savory, light, creamy and delicious. I was blown away along with my friends and family.
Kent Sellars 2 years ago
Very tasty and easy! Definitely make it again!
Bailey 2 years ago
was good next time i will ass a variety of mushrooms
Martin 2 years ago
Oh my goodness this soup was sooooooo DELICIOUS!!! I ended up turning it into a double batch because the flavor was FANTASTIC!!! I also blended up 1/2 a carton of portobello mushrooms to include with the broth, YUM!!!
tiff 3 years ago
I added in some garlic amd extra broth, chopped the mushrooms up a bit more and it was a hit with the family.