Creamy Vegetarian Mushroom Soup

For the best, most robust mushroom flavor use a blend of fresh mushrooms such as portobello, shiitake, hen of the wood, and button.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 3 Tbsp. butter
  • 4 cups chopped mixed mushrooms, such as portobello, shiitake, hen of the wood, and button
  • 1 medium onion, peeled and minced
  • 1 stalk celery, finely chopped
  • 3 Tbsp. all-purpose flour
  • 6 cups vegetable stock
  • 1 cup heavy cream
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. pepper
  • 1⁄2 tsp. hot sauce


  • Heat butter in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the mushrooms. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 8 minutes. Add the onion and celery, and sauté until tender, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly add the stock, stirring constantly. Increase heat to medium-high and bring to a boil and cook until thick, about 5 minutes.
  • Transfer half the soup to a blender and puree until smooth, about 1 minute, then transfer it back to the pot and stir to combine.
  • Reduce the heat to low and add the cream, salt, and pepper. Cook, stirring, until heated through. Stir in the hot sauce. Serve hot.