Mushroom Soup

I think I would have to vote this one of my all time favourite soup recipes. It is simple, cheap, easy and that is always a good combination in my view. I love the hint of wild mushrooms in the soup and the way the onions and mushrooms compliment each other. The soup is even better the next day. If you prefer, you can blend the soup in a food processor for a smooth texture, I prefer it with all the mushroomy bits.

Note that it is very easy to make this soup lactose free.

This soup is one of my all time favourites. Simple, packed with flavour and chea

This recipe is:

  • Egg free
  • Gluten free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free

Mushroom Soup

Serves 3-4


  • 30 grams (1 oz) wild mushrooms (dried) soaked in 200 millilitres hot water
  • 250 grams (8¾ oz) mushrooms (button mushrooms or any you prefer), sliced finely
  • 1 large onion, chopped finely
  • 1 tablespoon coconut oil
  • 2 yeast free vegetable stock cubes
  • 800 millilitres (28 fluid oz) water
  • 100 millilitres (3½ fluid oz) semi-skimmed milk (or oat milk, almond milk, rice milk if lactose intolerant)
  • 50 millilitres (1¾ fluid oz) single cream (or oat cream if you are lactose intolerant)
  • 2 tablespoons corn starch (corn flour)
  • ¼ teaspoon ground nutmeg
  • Pinch of salt (Himalaya or sea salt)


  1. Place the 30 grams wild mushrooms in a small bowl. Pour 200 millilitres hot water (freshly boiled) over the mushrooms. Allow to soak for 20 minutes.
  2. Chop or slice the mushrooms finely.
  3. Peel and chop the large onion finely.
  4. Heat 1 tablespoon coconut oil in the saucepan.
  5. Fry the chopped onion for 5 minutes or until soft. Add a couple of tablespoons water if needed.
  6. Add chopped or sliced mushrooms and heat for 10 minutes. Add 50 millilitres (1¾ fluid oz) of the water.
  7. Add the remaining 750 millilitres water into the saucepan along with the 2 vegetable stock cubes.
  8. Turn the heat up and let simmer for 15 minutes.
  9. Mix together in a small bowl 2 tablespoons corn starch with 2 tablespoons skimmed milk. Stir for 1 minute or until the mixture is free of lumps.
  10. Add corn starch mixture into the saucepan and stir frequently.
  11. Place a bowl underneath a sieve and pour the soaked, wild mushrooms and the soaking water into a sieve.
  12. Pour the soaking water and the mushrooms into the saucepan.
  13. Add 50 millilitres single cream (or oat cream), 100 millilitres semi-skimmed milk and nutmeg to the saucepan.
  14. Add ¼ teaspoons ground nutmeg and a pinch of salt (according to taste).
  15. Turn the heat up and let simmer (not boil) for 5 minutes.


  • Serve with nice bread.
  • You can use oat milk, almond milk, rice milk or soy milk instead of the semi-skimmed milk
  • You can use oat cream or soy cream instead of the single cream.
  • You can use any dried mushrooms you like. For example, use a mix of Portobello, Shiitake, Crimini, Oyster, Porcini and more.
  • You can use more wild mushrooms and less of the button mushrooms if preferred. The mushroom flavour will be stronger.
  • The soup is even better the next day once the flavours have really settled. Pour the soup into a container and re-heat the next day.
  • For a thinner soup add more water.   
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.       
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock.   
  • The soup can be frozen and reheated later.