Vegan mushroom soup. A simple recipe for a creamy and tasty winter soup made from brown mushrooms and dried mushrooms. This soup is part of my Polish Christmas menu and a vegan inspiration from our family recipe. The creamy mushroom soup is aromatic, ideal for the cold season and made easy.
Wigilia – Christmas Eve full of Polish traditions
Some of you may already know: I have Polish roots. This is not necessarily reflected in my knowledge of Polish, but in my love for Polish cuisine, traditions and my family who live in Poland. Although we are a very small family in Germany, Christmas is always something special for me.
This is partly due to the Christmas traditions that we hold on to on Christmas Eve and that I would like to briefly introduce to you. Perhaps one or the other can be found in it?
- There is a free space with additional place settings at the table. This has two meanings. On the one hand, it stands for deceased family members. On the other hand, for openness if an unexpected or needy guest should come. Everyone is welcome.
- On the table is a small plate with bread, salt, Christmas wafers and a little change. That should bring luck.
- Before dinner, my father reads from the Bible. This is followed by a particularly beautiful tradition.
- … the Christmas wafers are shared among everyone. Then there is a short scramble and everyone shares a piece of wafer with everyone and makes a wish – as a sign of love and reconciliation.
And then the traditional Christmas menu is served.
Our Polish Christmas menu
Our Christmas dinner is a traditional 3 course menu. I asked my mother about the recipes and received rough instructions on how to prepare the recipes. Every recipe was cooked vegan by me, slightly modified, partly improvised and a few steps “simplified”.
Of course, nothing beats the food from my mom or Babcias (my Polish grandma), but I’m more than happy with my first vegan Christmas menu! On my Instagram page you will find a highlight “Christmas menu”. I took you there while cooking, please stop by!
Today we start with the starter. In the next few days the recipes for the main course and dessert await you.
The starter: vegan mushroom soup
For us, Christmas dinner always begins with the most delicious soup: a porcini mushroom soup. Every year I tell my mom that the soup is basically enough because it tastes incredibly delicious. My mother prepares the soup from dried porcini mushrooms, which are later also used to fill the pierogi for the main course. Then thicken the soup with flour and add a dash of cream.
In this recipe, I opted for a slightly different variant and used a mix of brown mushrooms and dried mushrooms and then pureed everything into a very creamy soup. Instead of cream, I took soy cuisine. Alternatively, you can also use another vegan cooking cream or coconut milk.
Finally, serve the soup with small noodles and optionally add fried mushroom slices.
So easy and so delicious!
Looking for more vegan lunch or dinner recipes? Try one of these…
- Vegan Lasagna
- Oven Baked Crepes with Spinach Feta Filling
- Pumpkin Mac and Cheese
- Lentil Pumpkin Curry with Naan bread
- Creamy Tomato Soup
- Pumpkin Soup with crispy chickpeas
- Pumpkin Curry
- Cauliflower Soup with vegan Bacon
- Pumpkin Lasagna with Spinach and Cashew Ricotta
- Lentil Stew
- Fettuccine Alfredo with Brussels Sprouts
- Carrot Ginger Soup
If you make this soup recipe, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Mushroom Soup
- 50 g dried mushrooms
- 2 tbsp oil
- 2 garlic cloves chopped
- 1 onion chopped
- 500 g mushrooms chopped
- 500 ml vegetable stock
- 250 ml soy cuisine or coconut milk
- salt and pepper
- 250 g noodles
- 250 g mushrooms sliced
- fresh parsley
- Rinse the dried mushrooms with cold water and soak in 500ml warm water for about 30 minutes. Then pour over a sieve and collect the broth.
- Heat the oil in a large saucepan. Add the garlic and onion and fry for 2-3 minutes until the onion is translucent. Then add the mushrooms and soaked mushrooms, stir and fry for about 5-8 minutes.
- Pour the vegetable stock and the collected mushroom stock into the pot, bring to the boil and simmer gently for about 10-15 minutes.
- Then carefully puree with a hand blender or in a blender until creamy. Return to the saucepan, stir in Soy Cuisine and season with salt and plenty of pepper.
- Cook the pasta according to the instructions on the packet. Fry the mushrooms in a pan with a little oil and season with salt and pepper.
- Put the warm noodles in a soup bowl, add the mushroom soup and add the fried mushrooms to the soup. Serve with fresh parsley.