This is going to be a quick post as I didn’t have a lot of time today. However, I still want to get a post out and keep my Vegan MoFo mojo going strong for the rest of the month!
I first came across this recipe last year and absolutely loved it. You see, other than minestrone soup, I normally really only like puréed soups. Well, to be honest, the first time I made this soup, I puréed it before serving it as well. But this week, I made it as-is and I found it to be pretty amazing. So the choice is yours, serve it straight-up, mushroom bits and all, or take a stick-blender (or regular blender) to it, and serve it up as smooth mushroom goodness. The choice is yours!
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The recipe is adapted from On Golden Pond Mushroom Soup from La Dolce Vegan. Funny enough, it looks like it was originally posted for Vegan MoFo back in 2008!
Modifications
- I used whole wheat flour
- I didn’t have any lemon pepper, so I used 1 tsp regular pepper and 1 tsp lemon juice
- I used plain soy milk instead of almond milk
- I used regular white mushrooms instead of portobellos
Recipe: Melissa’s On Golden Pond Mushroom Soup
This looks great! Adding it to the list of stuff to make!
Thanks Becca – let me know when you do :)
That’s funny – I’m the complete opposite. I like all of my soups to be piecey – no smooth purees for me (the exception being a rare cup of tomato bisque). Anything with mushrooms is a winner…can’t wait to try this!
Ah that is funny! There’s a soup out there for everyone, then! I like this soup because you can go either way, depending on your preference/mood :) Let me know if you try it!
Mmmmm….mushrooms. I’ve been on a mushroom kick recently – they are so full of flavor, filling, and rich. This recipe looks delicious! :)
Hi Heather! If you like mushrooms, you’ll love this! Let me know if you try it :)
I LOVE me some mushrooms!!! I totally want to try out this soup–this looks so good. Thanks for the post, Angela. I’m keeping this one in my back pocket :)
Thanks Cara, this one is definitely a keeper in my books. Let me know when you try it!
I just found your blog the other day while searching for vegan receipes….and I’m so glad I did….I made this soup and it was delicious…thank you for posting all these yummy and easy receipes
Hi Barb – Thanks so much for trying the recipe and for the great feedback. Not many people like soups and/or mushrooms so this hasn’t been a popular one… But I love it! Let me know if you make anything else and what you think of it :)
I gave this a try, but I didn’t have dill so I used fresh thyme. I liked it, but the big surprise was that my wife, who doesn’t like mushrooms, also like it. It’s a winner!
Wow, that’s really awesome – thanks for taking the time to comment. I love this soup and need to make it again soon :)
When exactly in the steps did you puree the soup? I have never made soup before and I don’t want to ruin it. :)
I puree it at the very end, before serving.
I had a lot of baby portobellos left over from New Year’s and found your great recipe to use them up . Made a big pot of it in the morning, anticipating my Vegan daughter coming home this weekend…but guess what, when I got home from work last night it was gone. Everyone else in the house had eaten it. It was so yummy I guess I have to go out and buy more ‘shrooms so she can actually get some when she comes home! This time I am going to try your substitute of pepper and lemon juice, for me the lemon pepper seasoning in the original recipe was a little overpowering (though still tasty). Thank you, you always have such great recipes.
Oh that’s too funny! I’m glad to hear that it was such a hit. Some people hear “mushroom soup” and run for the hills… but I looooove it. I hope your daughter got to enjoy some of the soup. You’re an awesome mom for making it for her!
I’ve made this soup a couple of times and it’s always a hit in my house!
Glad to hear it! :)
This looks delicious just found out I’m gluten intolerant. A favorite recipe of mine and my husband’s includes this soup. So my question is, Is this soup good enough to use in a recipe, not just eating straight?
Also I detest onions, You can’t really taste the flavor of those can you?
No,I don’t think the onions are overpowering in the recipe…
Hi Brooke – Do you mean using it as you would a can of mushroom soup concentrate in another recipe? I’m not sure that this would be concentrated enough, although it’s certainly quite thick and flavorful…
My three year old daughter is a big fan of mushrooms and gobbled this up. Even told me “thank you.” I took that as a good sign.
Awesome! I’m happy to see that another of my favorite recipes made it onto your site. I have a mushroom quinoa spinach soup recipe that I need to re-make and blog. It’s not creamy, but really good and filling…
I’ll keep me eyes out for that. Sounds really good :-)
Outstanding recipe! I also used wheat flour instead of white & I doubled all the herbs (but not the soy sauce, too much sodium). You can add white beans, quinoa or other veggies to make it heartier & more filling as well. I love this!
Those are great modifications. I’m glad you liked it – thanks for taking the time to write :)