Creamy Mushroom Soup
Flavorful plant-based mushroom soup and a thought to savor
The Story Behind the Dish
I originally created this soup as a way to use up mushrooms in the fridge, and it turned out to be incredibly flavorful. You can easily make it your own with any mushrooms you have available.
About a month ago, I started practicing mise en place, which means prepping all my ingredients before I begin cooking. The process makes cooking feel more organized, peaceful, and intentional. I highly recommend giving it a try as you make this soup or your next meal. With everything ready to go, you can fully enjoy sautéing the aromatics, the smell of mushrooms cooking, and the velvety richness of the finished dish.
Recipe Overview
Prep Time: 10 minutes
Cooking Time: 40-50 minutes
Yield: 4 servings
Ingredients
1 pound of mushrooms (any variety or combination you like, such as white, cremini, portobello, or others)
¼ cup dry red wine (such as Pinot Noir)
4 cups of mushroom stock or veggie broth
1 medium red onion, diced
1 shallot, minced
Olive oil or coconut oil for sautéing
¼ - ½ cup of full-fat coconut milk
Salt and pepper, to taste
Directions
Heat just enough oil to coat the bottom of a large pot over medium heat. Add the diced red onion and minced shallot, stirring occasionally until soft and fragrant, about 5 to 7 minutes. Stir in the sliced mushrooms and cook until they are browned and have released their liquid, about 10 minutes. Pour in the red wine, deglazing the pot by scraping up any browned bits from the bottom, and simmer for about 5 minutes to cook off the alcohol. Add the mushroom stock, stir to combine, and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes to develop the flavors. Blend about half the soup until smooth, then return it to the pot. Stir in the coconut milk, adjusting the amount to reach your desired creaminess, and warm through for 5 minutes. Season to taste with salt and pepper, ladle into bowls, and garnish with fresh parsley or a few slices of cooked mushroom before serving.
Nutrition Overview
The nutritional values below are for one serving and were calculated using Cronometer, assuming the recipe includes ½ cup of full-fat coconut milk and 1 tablespoon of olive oil.
Calories: 169
Protein: 5g
Carbohydrates: 16g
Fiber: 6g
Net Carbs: 10g
Fat: 9g
Food for Thought
Lately, I’ve been listening to the audiobook version of Ina Garten’s memoir, Be Ready When the Luck Happens. It’s fantastic. I listen every chance I get. In one part, Garten shares a story about her cooking teacher, Lydie Marshall, who was inspired to change careers and pursue cooking after reading a passage by Jean-Paul Sartre. Ina explains Sartre’s idea like this: “He said that it was bad faith to do something you know you’re not good at and good faith to do the thing you’re best at doing.”
That line has stayed with me. To me, it speaks to the idea that true fulfillment comes from focusing on what we do best—leaning into our talents, trusting them, and letting them guide us. What could happen if we all embraced that? It’s a question worth pondering.
Take care,
Rebecca