Mimi's Vegan Kitchen: Easy Mushroom Soup

There was a time when I used to think mushroom soup is one of the hardest things to make… Little did I know it would become my go to comfort food just because of how easy it is! All you need is some mushrooms and some green onions, everything else is probably lying somewhere around in your kitchen! The nice thing about this is that it's so versatile, you can add a lot of water and make it into a soup or you can thicken it up and use it as a gravy sauce on mashed potatoes or as a pasta sauce! I also feel like this is so appropriate with Ramadan coming up! Soup as a starter after fasting, yes please! Let me know if you try it!

Prep time: 5 minutes Cook time: 20 minutes Serves: 1


  • 250 grams of Portobello or button mushrooms

  • 3-4 stalks of green onion

  • 1 cup of vegetable stock

  • 1 tablespoon of olive oil

  • A dash of black pepper

Method Step 1: Dice the mushrooms and spring onions and place in a hot pan with olive oil and cook for a 5-10 minutes or until tender. Step 2: Add the vegetable stock and once it starts boiling, lower the heat and simmer the soup for a few minutes. At that point it'll start to thicken. Step 3: Transfer everything to a mixer and blend well. I usually leave out a spoon or so of the mixture so that when I add the blended soup, there are mushroom chunks that add texture. Step 4: Transfer the soup back into the pan, if it needs thickening you can always add a spoon of whole meal flour or ground oats!

Serve warm and enjoy! Note: I use homemade vegetable stock. We make big batches and freeze them. I would highly recommend that you do that as the store bought stock cubes are full of not so good ingredients. Recipes are everywhere online but leave a comment down below if you'd like me to share with you the one I use!