Mushroom Soup

Mushroom Soup

I am always on the hunt for a good mushroom soup. I also love great cooks who write great cookbooks. Pamela Salzman is one of those people. Her recipe for mushroom soup is outstanding, and I am thrilled to feature it here. You can prepare this mushroom soup using vegetable stock and keep it entirely vegan, or you can use chicken stock. However you decide to prepare this soup, it is rich in flavor and great for you! Your guests will never believe you when you tell them that you prepared this mushroom soup in a half hour.

They will think that you slaved away for hours! For the purposes of the photo, I scooped a dollop of yogurt on top (anything for a photo!), but obviously, that is not a necessary ingredient. There are suggested accompaniments, and if you are dairy-free, but would like a dollop of something, go with a vegan cream cheese. In fact. Thanks to Pamela and her new cookbook, Quicker Than Quick, which I recommend you purchase.

Although Pamela lists ingredient options, I am only listing the ones that I used.


  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 1 large leek, washed, white and green parts sliced
  • 2 medium-sized carrots, peeled and diced
  • 2 medium-sized celery stocks, diced
  • 3 cloves of garlic, chopped finely
  • 1 large sprig thyme
  • 2 pounds cremini or white mushrooms cleaned and sliced
  • 5-6 cups (depending on how thick you like your soup), vegetable or chicken stock
  • 1 tablespoon tamari sauce
  • salt and pepper to taste
  • 1 cup cauliflower rice (optional) for added thickness
  • optional accompaniments: vegan Kite Hill cream cheese, crème fraîche, Greek yogurt, a few sliced, sautéed mushrooms, truffle oil


  1. Heat the oil over medium heat in a large stockpot. Add the onion, leek, carrots, celery, and garlic, and sauté until the onion is tender and translucent (about 7 to 8 minutes).
  2. Stir in the thyme and mushrooms and cook until the mushrooms have softened (about 5 minutes). Add the stock, tamari, salt, and pepper to taste and simmer, covered (for about 20-30 minutes).
  3. Add the cauliflower rice (if using) and continue to cook for 10 minutes
  4. Remove the thyme sprig. With either an immersion blender or food processor, purée half the soup (or all of it, if you want it smooth). Taste for seasonings.
  5. Serve on its own or with suggested accompaniments.

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Lesley Wolman

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