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Vegan Mushroom Soup

Hungarian Style Vegan Mushroom Soup is so easy to make with Portobello mushrooms and pantry ingredients. This healthy soup is dairy-free, gluten-free and is perfect for cozy family meal.
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 455kcal
Author Iryna



  • Heat 1 tbsp of olive oil in a large pot and over medium heat. Add mushrooms, ¼ tsp of salt and sauté stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Transfer mushrooms to a plate.
  • In the same pot, heat the the remaining 1 tbsp of oil and add onion and celery. Sauté for 5-7 minutes or until the vegetables have softened.
  • Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary)
  • Add potatoes, soy sauce, thyme, broth, ½ tsp of salt and ¼ tsp of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes.
  • Add ¾ of cooked mushrooms back into the pot along with plant milk and cook for 5 more minutes or until the potatoes are soft.
  • Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat.
  • Optional step: you can leave soup as it is, or you can use an immersion blender to blend half of the soup.
  • Divide the soup among serving bowls, top with remaining mushrooms and drizzle with some more plant yogurt if desire.


Note 1
For a richer taste of the soup, use full fat coconut milk. If you're on a low fat plant based diet, you can either use almond milk or a combination of almond milk and coconut milk.


Calories: 455kcal | Carbohydrates: 47.8g | Protein: 15.5g | Fat: 23.5g | Saturated Fat: 14.2g | Sodium: 1487mg | Potassium: 1767mg | Fiber: 7.9g | Sugar: 6.9g | Calcium: 66mg | Iron: 5mg