Seena's Cream of Mushroom Soup


1½ lbs (700g) package of mushrooms (baby bella are nice)
1 finely chopped onion
3½ cups of vegetable broth (½ veggie, ½ imitation chicken)
½ cup red wine
1 cup soy milk
Scant ¼ cup whole wheat pastry flour
2 small potatoes, peeled and diced
½ tsp thyme
½ tsp garlic powder
Pinch nutmeg
Couple of good grinds of pepper
Salt to taste


Saute mushrooms and onion in a large stock pot over medium heat for about 5 minutes. Don’t overcook – they need to still be firm and retain their shape. Combine liquid ingredients in large measuring cup while mushrooms are cooking. Once mushrooms are cooked, sprinkle the flour overtop and stir it around well.

Add liquid to the pot gradually, stirring continually. Bring all ingredients to a boil and then reduce heat to low and simmer for 20 minutes or until potatoes are tender. 

Use hand blender to roughly puree the soup until creamy consistency with some good chunks.

Serve with a dollop of vegan sour cream and some nice crusty bread.


  1. I am a huge fan of mushroom soup, I made one a while ago from the china study cookbook that was delicious. I love the sound of the pinch of nutmeg in yours - great idea!


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