So good on a winter’s day, this creamy mushroom soup is both earthy and warming. Full of nutritional benefits and easy to make, you can serve this soup with the mushrooms in tact (photo at the end), or purée it like I did hear. Tasty and durable, this version has  bit of an Asian flavor profile because of the creamy coconut milk, coriander, cumin and miso. It’s also versatile. I’ve made this soup with only white button mushrooms and sometimes I’ve tried using a variety of mushrooms. Here, I used a heady mix of white button, cremini, oyster and chantrelles.


Try not to rush the cooking process, the long sweat of the onions and a long simmer of the mushrooms is key for added depth of flavor. Like many soups, this one tastes even better the next day. Adding barley, pearled couscous, farro, or any grain of choice makes for a hearty and satisfying meal.


Creamy Mushroom Soup
Serves about 4

2 tablespoons olive oil (optional)
1 large yellow onion, chopped
1 teaspoon (plus more to taste) salt, divided
8 cups | 20 ounces | 570 g mushrooms (white, cremini, or wild), sliced or chopped
1 teaspoon ground coriander, ground
1/2 teaspoon cumin, ground
1/4 teaspoon white pepper
2-3 cups water or broth
1 can coconut milk
2 tablespoons white miso paste
2 tablespoons cilantro, chopped

In a large pot over medium heat, dry-sauté onions, or sauté (sweat) onions in olive oil and a sprinkle of salt, until translucent. Add mushrooms, coriander and cumin. Stir until mushrooms are coated with onions and seasonings. Add salt and pepper, cover and cook for approximately 8 minutes, stirring occasionally.

Add water. Bring to a simmer for about 15 minutes. Add coconut milk and bring to a simmer again. Remove about 1/2 cup of broth from the pot and add to a small bowl. Stir in miso to small bowl of broth until dissolved. Turn off the heat and add miso liquid to the pot. Taste and adjust for salt. Add cilantro and purée in batches to desired consistency. You could also eat it without the puréeing it. Photo below.

Serve and garnish with more cilantro and sautéed mushrooms, if desired.


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