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Vegan Stuffed Mushroom Soup

Cream of Mushroom Soup reminds me of my dad and Sunday lunches. Now when I think about a mushroom soup, I think about the amazing health benefits mushrooms can hold. From immune support, minerals such as potassium & niacin to iron boosting. Mushrooms are known to have an energetic property that can help boost brain power & cellular respiration. It is a fascinating topic I recommend exploring. 

This soup started like most kitchen creations, post holiday madness, trying to figure out what to do with all of my leftovers! I made 15 vegan stuffed mushroom caps, 1 got eaten! I always tell myself not to go overboard when hosting a party. But last minute I panic and throw a few other things on the menu.


1 tbsp olive oil

1 medium onion

1 rib celery, diced

3-6 cloves garlic, minced

6 cups vegetable broth.

Optional: swap out 2 cups for milk (nut/seed/soy/dairy)

15 cremini mushrooms, diced

2 portobello mushrooms, diced

8-10 shiitake mushrooms, finely diced

1 roasted red pepper

1 jalapeno (optional)

1 cup white navy beans, drained, rinsed

10 basil leaves

1 tsp thyme

salt & pepper to taste

2 cups spinach

Toasted sunflower seeds to garnish

And for my non-vegan followers. Topping off with some feta is a perfect way to add to the stuffed mushrooms! 


Heat oil to medium heat in pot. Add onions & celery, sauté for 8 min, or until onions are translucent. Add garlic, stir for 1 minute longer. 

Add all ingredients except shiitake, spinach & sunflower seeds. Bring to boil. reduce heat & simmer for 30 minutes. Add spinach, allow to wilt. Using an immersion blender, blend until smooth. Add in shiitake mushrooms. Simmer for 30 minutes. 

Serve garnished with sunflower seeds. 

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