74 thoughts on “Plant Based Mushroom Potato Soup”
MaryJoy
April 3, 2018 at 7:12 pm
Quick question: why bake the mushrooms if they are going to be reconstituted in the soup?
I’m new at this so maybe I am missing something?Reply
Jill Dalton
April 3, 2018 at 8:22 pm
You’re not missing anything. I’ve just learned that baking them and drying them out gives them a nicer chewy texture and they soak up flavor ?
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Sally Layne
April 25, 2022 at 8:41 pm
I want to say first that this site is my new go to place for plant based food. This one recipe convinced me!! I am cooking two or three times a week for my young daughter who started chemo for breast cancer last week and her Type1 diabetic husband. I made a mushroom gumbo last week and failed to read the directions (just the wonderful ingredients) and 5 hours I was still cooking and using more and more and more pans and skillets. Not leaving info about the recipe which, though we loved it, I would NEVER undertake it again. THANK YOU FOR SHARING THIS FABULOUS RECIPE!
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Terry
April 4, 2018 at 10:38 am
Do you have a recipe foe the homemade vegetable broth?
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Jill Dalton
April 4, 2018 at 11:41 am
I don’t but basically I just save veggie scraps in a ziplock in the freezer until I have enough to fill my soup pot. Then I put them in the pot, cover completely with water and cook for 30 min. Then I portion it out, one it’s cool, in Tupperware and freeze?
I should do a show on it eventually ?
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Luana
April 5, 2018 at 1:12 am
Thank you for this lovely soup. Love the idea of the mushrooms. What is the name of the doctor you follow please.
Thank you
LuanaReply
Jill Dalton
April 5, 2018 at 2:57 pm
Dr Joel Fuhrman
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Moni
April 5, 2018 at 8:07 am
It’s delicious! Thank you for the recipe. Had a taste tonight after I finished all cooking and can’t wait for my lunch tomorrow when I’ll have a proper bowl of this great soup! 🙂 And sooo easy!
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Tara
April 5, 2018 at 2:45 pm
This was the best soup ever- I absolutely loved it!! Please post more recipes- our family is glued to your website waiting for new ones!! 🙂
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Mel
April 6, 2018 at 3:32 pm
Thank you for recipe 🙂
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Colleen
April 6, 2018 at 8:24 pm
This soup is fantastic! Cooking mushrooms before adding to soup is genius! Thanks Jill?
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Julia
April 8, 2018 at 8:51 pm
Yum, this was so good!! The extra step with the mushrooms is well worth it — what a difference in flavor and texture!
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Maureen Bunch
April 9, 2018 at 2:49 pm
So so good, you are an amazing cook!
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Laurie
April 9, 2018 at 6:40 pm
Just made this for supper. My husband and I both liked it very much. Thank you for the recipe@
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Sharon G.
October 3, 2019 at 3:17 pm
This soup is the best I’ve ever made!!! Precooking mushrooms took it to another level. Love it!!
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Louis Ziegler
April 14, 2018 at 11:05 pm
Was wonderful, used spinach instead and some fennel crushed seeds. So glad I found your blog.
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Janel Harvey
April 22, 2018 at 5:16 pm
Hi! Just wanted to say this was a FABULOUS soup! I did make this soup two minor additions because I had leftover carrots and celery I added those veggies. Oh i used apinach instead of kale. I just want to say adding the nutrional yeast and plant milk to the soup gave it such a deep flavor. My husband never missed the heavy cream!!! Thank you so very much and this a keeper for sure! Love you & YouTube channel.
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Jill Dalton
April 22, 2018 at 7:07 pm
Thank you so much for your kind words??
I am so happy you liked this recipe!
JillReply
Jo nepia
April 25, 2018 at 2:10 am
Dear jill, my husband, children and I were blown away with this delicious, grown up soup. Such a blessing to find your recipes. Best wishes from new zealand. Jo nepia
See AlsoCreamy Vegan Mushroom SoupCreamy Vegan Mushroom SoupVegan Mushroom Soup (Creamy & Delicious) - The Simple VeganistaCreamy Vegan Mushroom SoupReply
Jill Dalton
April 25, 2018 at 9:08 am
I am so glad! We actually lived in NZ for four years, a couple years back now. We lived in Kerikeri for two and Tauranga for two.
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Jo nepia
April 25, 2018 at 6:01 pm
Hi Jill. Nice to hear you enjoyed living in new zealand. We live in a rural town near wellington. I have wonderful memories of family holidays up round kerikeri and the coromandel. Yours jo nepia
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Betsy
April 26, 2018 at 1:43 pm
I just made the soup as your recipe says. It came out amazing! You are really right about baking the mushrooms first. They came out much more chewy and tasty. Now I’m cooking the PR beans. My first time with dry beans. Hope they cook enough!
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Cassandra
May 7, 2018 at 9:34 pm
Thank you for this recipe!! We loved it. It has flavors like a cream of kale/mushroom. Every receipe I try on this site, turns out amazing and full of flavor.
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Jill Dalton
May 8, 2018 at 8:40 am
Thank you Cassandra =)
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Alice Amyx West
May 14, 2018 at 2:05 pm
I made this amazing, easy soup today. I didn’t have button/white mushrooms so used dehydrated wild mushrooms that gave it an earthy taste. Instead of boiling the dehydrated mushrooms I just washed them well and patted water out then chopped. ***** Does anyone know how well this freezes? ***** Thanks
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Dustin
June 2, 2018 at 9:26 pm
You were right. I couldn’t have just one bowl. I had 3! So so good
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Brenda Simmons
June 14, 2018 at 1:03 pm
Just a note to say, Thank you for your work in making these videos and helping others try plant based recipes! I made this soup once so far, but yours looks better than the green goo my 2 cups in the Vitamix blender made, my attempt at your recipe was very green looking! Lol ! Even though super green it tasted great! Going to try and make it again and blend it less in my blender! Thank you for this recipe!
I tried the banana bread recipe and that came out wonderful, Thank you ,Thank you, and Thank you!
So glad I found your website, very easy to follow recipes so far, I am loving it, going to try the carrot cake next! Take care, Brenda, from Fredericksburg, VA!
ps, what crusty bread is in this soup recipe picture, it looks great too!
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KASSIE
June 15, 2018 at 2:13 pm
Hi Jill! Please tell us where we can get a soup pot like the one in the video? You would think finding a soup pot would be easy but I don’t like the shape of anything else that I’ve seen. Thank you! Love the show and can’t wait for more recipes 🙂
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Petula
June 30, 2018 at 4:31 pm
I just found you on YouTube. I just recently made the complete change over to a whole foods plant based diet. I made your soup today, and it phenomenal!!! My family absolutely loved it. I can’t wait to try more of your recipes. Learning from you is making meals so much easier. Thank you!!
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Jermaine
August 29, 2018 at 7:01 pm
Woundrful soup…
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Darryl M
October 7, 2018 at 5:22 pm
Hello Jill, just a note about labeling in Canada, braggs does not label their product as Amino acids, it is labeled as Liquid SOY seasoning, I was looking everywhere for the amino acids and then figured it must be the soy seasoning,
haha
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Tracy
October 21, 2018 at 3:54 pm
Amazing soup! Rich, creamy, and healthy!
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April
November 12, 2018 at 8:17 am
This is super yummy! I’ve tried several vegan potato soups, and this is the best one yet. Creamy, delicious, healthy. It’s a keeper, I’m adding it to my regular rotation. I used Elmhurst brand unsweetened milked cashews, and tamari since I didn’t have any Braggs at the time.
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Jill Dalton
November 14, 2018 at 9:31 am
That’s great! I am so glad you like it. =)
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Bethany
November 15, 2018 at 1:57 am
I found this recipe while searching for a way to use my mushrooms to make my son a meal more nutritious than he’d usually request. My son has grown to have an extremely picky palate and is sensitive to weird textures. He is not a veggie lover anymore, though he used to be, and he is only 8-yrs old. I’m not giving up on him though. I’m just trying to get more creative.
I’ve been on a plant-based mission for quite some time now, not perfectly, but refining my skills and tastes and getting better at cooking. My family has started to show more interest in eating the foods I love??, so for that, I’m thankful!
In regards to this soup recipe, I have to give a huge two-thumbs up! 3, if I had them, because my son loved it, despite discovering it contained kale, and he had two big bowls. My daughter liked it, and I really liked it, even though neither of us attest to being huge mushroom fans. The dehydration of the mushrooms is a very relevant tip and does add flavor and texture! I would absolutely make this again! It is delightfully easy, nutritious and delicious! Thank you for sharing this with us!Reply
Jill Dalton
November 18, 2018 at 2:35 pm
That makes me so happy =) Thank you for sharing this with me Bethany!
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856Stanley
November 25, 2018 at 7:07 pm
Jill, I tried this last night and we loved it! I substituted spinach for the Kale and it was very good! I am a big fan of your video’s and your website! Thanks for all of your instruction!!
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Jill Dalton
November 25, 2018 at 9:49 pm
Thank you Stanley =)
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Libby
December 2, 2018 at 2:31 am
For the mushrooms is that C or F, the recipe doesn’t state which.
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Jill Dalton
December 2, 2018 at 9:41 am
F
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janet
May 1, 2019 at 6:19 am
What is C & F?
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Jill Dalton
May 1, 2019 at 10:02 am
Fahrenheight
bdjewell65
January 3, 2019 at 7:56 pm
Hi there. This looks delicious and I can’t wait to try it! I am avoiding soy so would it be ok to use almond milk instead?
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Bdjewell65
January 3, 2019 at 8:09 pm
Ugh! I meant to post this question on your vegan frosty recipe, not this one. So sorry! Anyway… same question… is almond milk ok instead of soy?
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Jill Dalton
January 6, 2019 at 8:51 pm
Absolutely =)
Jill Dalton
January 6, 2019 at 8:52 pm
Yes =)
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Betsy j
January 9, 2019 at 9:48 am
So I goofed and didn’t watch your soup video before actually making the soup. Your written recipe says cubes potatoes but didn’t specify that the potatoes should be peeled. My bad! I didn’t peel them! ? My soup is on the stove. Let’s hope it turns out ok with the skins!
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Karen l Button
February 7, 2019 at 12:06 pm
What temp do u bake your mushrooms? Thank you
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Jill Dalton
February 8, 2019 at 9:35 am
350
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janet
May 1, 2019 at 6:22 am
Do you have Instant Pot directions?
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Jill Dalton
May 1, 2019 at 10:01 am
Sorry, no
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Bess Hall
May 7, 2019 at 7:33 am
Hello Jill- how much is a bunch of kale, please?
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Jill Dalton
May 8, 2019 at 1:49 pm
6-10 oz.
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Melissia R Sutton
July 15, 2019 at 10:24 pm
So I have been watching your YouTube show for some time and I browsed through the website and saw you making this and it just looked good so I cooked it tonight. My husband is not vegan in the least but he liked it ( he added salt tho). I really enjoyed and this was the first time water sauteing and I liked it. Will try more of your recipes, thank you for sharing.
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Cindy
November 10, 2019 at 10:00 pm
My new favorite soup recipe. Been cooking so many of your dishes and have not been disappointed. Thank you. Keep up the good work.
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Jodie
December 10, 2019 at 3:18 pm
Tastes pretty good. I used my electric pressure cooker on the slow cook setting. I sautéed the onion on the browning feature. Put everything in except notch, almond milk and brags. Put that in when I got home. Whipped it up wth my immersion blender. Thanks, Jill.
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Margaret
February 19, 2020 at 4:44 pm
this soup was so incredibly delicious! I love having soup available and I sent a dinner guest home with the left overs because she loved it so much. She said it was even better the second day.
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Clarissa Torres
August 20, 2020 at 11:49 pm
I made this soup for dinner tonight and it was AMAZING! So incredibly rich and flavorful. This is now my favorite meal/soup to eat. Thank you so much for sharing. I love watching your videos and am always eagerly awaiting to see what you’ll create next. Your the best!
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tuscany1522
August 23, 2020 at 3:25 pm
This soup is so tasty, nourishing and delicious! I’ve made it several times and love it. Right now making a batch for a neighbor who has had surgery and can’t cook. Thanks for this. Please keep creating soups that are such winners! 🙂
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Shelley Wilson
September 1, 2020 at 2:53 pm
We have been eating this soup for a while now and have enjoyed it, but this time I had just made a batch of the cream cheese and added a couple of dollops…yum!!!!!!
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Helmut and Chris Neumann
October 2, 2020 at 2:32 pm
Dr. Furman got me to go vegan after seeing him on a PBS fundraiser 8 years ago. Thank you for using him for your inspiration and demonstrating how to cook in a WFPB way. In the recipe, when you say “cook for 30 minutes” do you mean to simmer? Thanks again for your wonderful web site.
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Jill Dalton
October 2, 2020 at 9:27 pm
Yes
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Paula
October 17, 2020 at 12:40 pm
This works very well in the Instant Pot, made it four times and always comes out great! I add all the ingredients, keep the skins on the potatoes (which I scub first), triple all the spices, we Iove lots of spice,cook on pressure cook high setting for 10 min, let the steam escape naturally, its perfectly cooked, the potatoes are not mushy. Thank you Jill for this wonderful recipe, a keeper! And thank you for posting other Instant Pot Recipes too!
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Kyla
October 23, 2020 at 1:08 pm
This recipe was delicious! I substituted the kale for parsley too.
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Donna
November 7, 2020 at 2:56 pm
I don’t have nutritional yeast or amino acids. Suggestions?
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Jill Dalton
November 8, 2020 at 9:21 am
You can use low sodium soy sauce or tamari instead of the liquid aminos. There really isn’t a replacement for nutritional yeast but it will be ok without it.
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Vivian
February 16, 2021 at 11:13 pm
When I made mine, my potatoes weren’t cooked at all. ? any advice on where I went wrong???
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Darlene S Simmons
April 12, 2021 at 1:26 pm
Cloud not find the information on nutritional yeast. In video you reference to look below? I thought possibly the recipe would have the information, but unless I am over looking something it is not on the print out. Thank you, for your assistance.
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Jill Dalton
April 13, 2021 at 7:09 pm
Here is the link for Sari Foods nutritional yeast.
https://amzn.to/3e425XRSince this video Anthony’s also started carrying non-fortified nutritional yeast and it is a bit more affordable.
https://amzn.to/3a99mEsReply
Karen
September 26, 2021 at 12:05 pm
I just made this …well, sort of…and it turned out SO very good. I was limited with time so decided to try in my instant pot — I sautéed the onions and mushrooms for a few minutes then just added all the rest of the ingredients (except kale…I was out) … and then set the Instant Pot for 15 minutes on high (maybe too long?? but it worked) … I did a quick release and then used my inversion blender for some of the soup … it is really a delicious mix of flavors. Thanks !!!!
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Lindsay Janine Barclay
February 28, 2022 at 6:33 pm
I love this soup and so did my partner. So healthy, delicious and satisfying.
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Petra Allen
February 11, 2023 at 3:55 pm
Jill, what is the onion powder recommendation that you talked about – can’t see it???
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Jill Dalton
February 15, 2023 at 8:43 am
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Tammy Guest
February 28, 2024 at 11:35 pm
This was so good! I added frozen organic corn to it too and it was yummy!
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4.38 from 8 votes (8 ratings without comment)
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About The Author
Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!
