Creamed Mushroom Soup

Vegan Creamy Mushroom Soup to Help UP Your Vitamin D

Jennifer Bliss
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I wanted to see if I could do a mock vegan version of a childhood favorite: Creamy Mushroom Soup.  This recipe is pretty darn close to the real thing!  It is creamy, savory, thick, and because of the various mushrooms I used, fairly hearty.  This Vegan Creamy Mushroom Soup is delightful on a cool day!  Leftovers weren’t bad either.  For my initial experiment, I used a combination of 9 different mushrooms.  They were store bought and frozen, but you can use fresh if you prefer.  Two of the mushrooms in the combination I used were oyster and cremini.  Before we get to the recipe for this Vegan Creamy Mushroom Soup, lets take a look at the benefits of Oyster Mushrooms.

Mushrooms are one of the few plant sources of vitamin D.  They contain a substance called ergosterol that turns into vitamin D as it’s exposed to ultraviolet light. (1) Vitamin D regulates genes that influence cell growth and enzymes in the immune system. (1) It  helps protect our hearts by lowering blood pressure. (1) The amount of vitamin D varies depending on the length of exposure to ultraviolet light.  Oyster mushrooms may have as much as 103 international units in 100 grams, which is a little less than 1 cup.  However, the USDA Nutrient Data Laboratory reports 25 international units in 1 cup, which is 4 percent of the recommended daily intake. (1)


  • 1 C Nut-Based Milk (I chose Almond)
  • 1/4 C Vegan Margarine
  • 2 Cloves Garlic, Minced
  • About 1 Pound of Mixed Mushrooms, sliced (Fresh of Frozen)
  • 1/4 C Vegan Sour Cream (store bought or home made)
  • 1 T Soy Flour


  1. On Medium Heat in a large pot add everything except for the mushrooms and stir until combined and thickened.
  2. Add Mushrooms and reduce heat to simmer for about 10 to 20 minutes stirring occasionally.

Sources for this article include:
(1) healthyeating.sfgate.com

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