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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the sesame oil in a large pan over medium heat. Add the shallots and cook until soft and translucent.
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For
2
M
I
Soup
2
Shallot, diced
400
g
Mixed mushrooms, torn
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Per Serving
Calories
451kcal
Fat
17g
Carbs
42g
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🌱 Plant Points: 9
🌾 For a GF option, swap soy sauce for tamari and ensure all other ingredients are certified GF.
🫙 Store in the fridge for up to 3 days.
❄️ Freeze for up to 3 months.
💡 Nutritional values are approximate and calculated per serving including 2 slices of seeded sourdough per serving.
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Renata M
a month ago
We might not have done it properly and felt a bit too thick for a soup, but ended up being a delicious dip!
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Gigi
a month ago
Glad you ended up loving it, Renata! Sounds like a yummy twist. 😊 Just out of curiosity, which silken tofu did you use? They often come in 'firm' and 'soft' varieties—the soft one is better for this recipe. If you try it again and find it’s still a bit thick, you can always whisk in a little extra veggie stock until it reaches your preferred silkiness!
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Cyprine
4 months ago
Gigi, this is such a win 🏆. Comforting, easy to make and so, so tasty. I had to say I was doubtful about the few amount of ingredients (I'm not a member of the "less is more" team) but I am just baffled. This is just what I needed today. Switched the coriander for parsley, but followed the rest of the recipe precisely.
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Gigi
4 months ago
Such a lovely comment and bafflement (in a good way!) is great feedback so thank you ♥️
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Kristin M
5 months ago
The garnishes really make this soup for us! It was easy to make. I cooked the mushrooms about 30 minutes, then blended it all; not a fan of chunkier soups. I like the texture. We don’t have a wide variety of mushrooms where I live, so the soup was a little lacking in "wow" flavor until we added the chili crunch oil, herbs, and sourdough crusty bread; that stepped the flavor way up. Definitely a tasty soup! Thank you!
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Gigi
4 months ago
Looks amazing and happy to hear it was a success! 🥰
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M
Michael B
5 months ago
Tasty and filling. I didn’t have chili oil so I used red pepper flakes.
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Gigi
5 months ago
❤️❤️
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C
Caryn B
5 months ago
Hug in a bowl for a cold winters night. Added spinach, coz why not, and chilli oil makes everything 👌🏼
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Gigi
5 months ago
Hug in a bowl is the best description for this! Chilli oil is 🔥 Great addition!
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Olette
5 months ago
Made this without the vegetable broth as a pasta sauce and it was delicious!
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Gigi
5 months ago
Cool! Would love to see the end result. Super good idea! Brava!!
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Dannielle
6 months ago
Not had cream of mushroom soup since becoming vegan and really missed it - this recipe is probably the nicest I've ever had! 👌🏼
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Gigi
5 months ago
Love this! Capturing that richness was exactly what I was going for when I developed the recipe! So happy you enjoyed it ❤️
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Solange
6 months ago
Delicious 😍
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Gigi
5 months ago
❤️❤️❤️
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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the sesame oil in a large pan over medium heat. Add the shallots and cook until soft and translucent.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Soup
2
Shallot, diced
400
g
Mixed mushrooms, torn
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
451kcal
Fat
17g
Carbs
42g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 9
🌾 For a GF option, swap soy sauce for tamari and ensure all other ingredients are certified GF.
🫙 Store in the fridge for up to 3 days.
❄️ Freeze for up to 3 months.
💡 Nutritional values are approximate and calculated per serving including 2 slices of seeded sourdough per serving.
Only visible to you
Made it?
Cancel
R
Renata M
a month ago
We might not have done it properly and felt a bit too thick for a soup, but ended up being a delicious dip!
Like
Reply
Cancel
Gigi
a month ago
Glad you ended up loving it, Renata! Sounds like a yummy twist. 😊 Just out of curiosity, which silken tofu did you use? They often come in 'firm' and 'soft' varieties—the soft one is better for this recipe. If you try it again and find it’s still a bit thick, you can always whisk in a little extra veggie stock until it reaches your preferred silkiness!
Like
Reply
Cancel
Cyprine
4 months ago
Gigi, this is such a win 🏆. Comforting, easy to make and so, so tasty. I had to say I was doubtful about the few amount of ingredients (I'm not a member of the "less is more" team) but I am just baffled. This is just what I needed today. Switched the coriander for parsley, but followed the rest of the recipe precisely.
Like
Reply
Cancel
Gigi
4 months ago
Such a lovely comment and bafflement (in a good way!) is great feedback so thank you ♥️
Like
Reply
Cancel
Kristin M
5 months ago
The garnishes really make this soup for us! It was easy to make. I cooked the mushrooms about 30 minutes, then blended it all; not a fan of chunkier soups. I like the texture. We don’t have a wide variety of mushrooms where I live, so the soup was a little lacking in "wow" flavor until we added the chili crunch oil, herbs, and sourdough crusty bread; that stepped the flavor way up. Definitely a tasty soup! Thank you!
Like
Reply
Cancel
Gigi
4 months ago
Looks amazing and happy to hear it was a success! 🥰
Like
Reply
Cancel
M
Michael B
5 months ago
Tasty and filling. I didn’t have chili oil so I used red pepper flakes.
Like
Reply
Cancel
Gigi
5 months ago
❤️❤️
Like
Reply
Cancel
C
Caryn B
5 months ago
Hug in a bowl for a cold winters night. Added spinach, coz why not, and chilli oil makes everything 👌🏼
Like
Reply
Cancel
Gigi
5 months ago
Hug in a bowl is the best description for this! Chilli oil is 🔥 Great addition!
Like
Reply
Cancel
Olette
5 months ago
Made this without the vegetable broth as a pasta sauce and it was delicious!
Like
Reply
Cancel
Gigi
5 months ago
Cool! Would love to see the end result. Super good idea! Brava!!
Like
Reply
Cancel
Dannielle
6 months ago
Not had cream of mushroom soup since becoming vegan and really missed it - this recipe is probably the nicest I've ever had! 👌🏼
Like
Reply
Cancel
Gigi
5 months ago
Love this! Capturing that richness was exactly what I was going for when I developed the recipe! So happy you enjoyed it ❤️
Like
Reply
Cancel
Solange
6 months ago
Delicious 😍
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Reply
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Gigi
5 months ago
❤️❤️❤️
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