The Best Mushroom Soup with Vegetables

Soup has been our favorite go-to recipe especially when we were too busy to cook and craving something warm and healthy.

We have tried a variety of soups this winter. From this Creamy Vegetable, White Bean and Orzo Soup [vegan] that is rich in proteins and fibers, to this light Creamy Roasted Carrot Soup [vegan] that bursts in flavors once you eat it.

To make this mushroom soup is easy and like all the other soups it takes simple ingredients to make it. I like to experiment with soups but using mostly ingredients we already have at home.

The best thing about this soup is the yogurt on top. It gives the soup a special tanginess that is perfectly combined with the earthy flavor of the soup. If you try making this mushroom soup, yogurt is a must. You can use any type of unsweetened yogurt (plant-based or not).

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More recipes you might like:

Cauliflower Pea Winter Soup [vegan]

Green Pea Soup

This Mushroom Soup with Vegetables is the best mushroom soup. It has the perfect combination of earthy and sour flavors.

Serves: 4
Cooking time: 30 minutes

Ingredients

• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 1 stalk of celery, chopped
• 2 medium potatoes, chopped
• 5 medium button mushrooms, chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• 3 cups vegetable stock
• 1 cup unsweetened almond milk (or any milk)
• juice of 1/2 of a lemon
• 4 tbsp of yogurt (1 for each serving)

Preparation

1. Place a pot over medium heat and add the olive oil. When the oil is heated, add the celery, onion, garlic, thyme, salt, and pepper. Let them cook for about 5 minutes until the onion is soft.
2. Add the mushrooms to the pot, and sauté for another minute. Then add the potatoes and vegetable stock and cover the pot with a lid. Let the vegetables cook for 20 minutes.
3. In the last 5 minutes, add the almond milk.
4. Remove from the heat. You can blend everything with an immersion blender or by transferring the soup to a high-speed blender.
5. Pour the soup again into the pot after blending and add the lemon juice
6. When you are ready to serve, add 1 tbsp of yogurt to each serving of mushroom soup. Enjoy!