Mushroom Soup

This is a creamy and delicious Mushroom Soup recipe for a wonderful winter bisque using Portobello mushrooms, cashew cream, thyme and paprika for a deliciously rich potage. 

So simple - and so yummy. Creamy mushroom soup is always a favourite and one of the classic childhood comfort foods. This non-dairy, wonderfully  aromatic bisque is a delicious soup recipe that you will love to make again and again.


  • 3 onions, chopped finely
  • 1 tbsp olive oil 
  • 4 cloves garlic, crushed
  • 6-8 large Portobello mushroom caps - chopped - about 5 cups chopped mushrooms in total - without the stems
  • 1 tsp salt
  • 4 bay leaves
  • 4-6 allspice kernels
  • 2 tsp dried thyme
  • 1 heaping tsp paprika
  • 6 cups water
  • 11/2 tbsp whole wheat flour OR rice flour
  • 1 cup raw cashew nuts, soaked in 2 cups water for at least one hour and drained
  • 1 tbsp Miso paste (found in health food stores or Asian markets). Miso paste adds a deliciously rich flavour to your broth. Vegemite® can also be used if you don't have Miso. 


  1. Saute the onions in the olive oil for about 8-10 minutes - until golden.
  2. Add the garlic and mushrooms and continue to cook (stirring) for another 3-4 minutes. 
  3. Remove 1 cup of the onion-mushroom mixture and set aside.
  4. Add the salt, bay leaves and allspice and 5 cups of water. Bring to a simmer.  Add the thyme and paprika.
  5. In a separate bowl, mix together the flour with 1/4 cup cold water.
  6. Add this to the soup and simmer for 10-15 minutes. Stir often.
  7. Remove from heat.
  8. Fish out the 2 bay leaves and 4-6 allspice kernels.
  9. Now, take the cup of reserved mushrooms and onions and place it in the food processor bowl. Add the cashew nuts (which have been soaked and drained) and 1 cup water. Whisk this together until you have a creamy consistency. You can use a blender or a hand blender if you want - these will also work. 
  10. Stir the cashew cream mixture into the soup and add the 1 tbsp miso. Taste and add salt, pepper, thyme as needed.
  11. Heat - without bringing to a boil - and serve. Do not boil because if you do, the soup will "split" (meaning that the ingredients will separate and the soup will look "curdled" but TASTES JUST AS GREAT).

Do you want some more easy soup recipes like this Mushroom Soup

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I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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