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Mushroom & Onion Soup

What you need: 

1/4 cup vegan margarine
1 white onion, diced
3/4 pound mushrooms, sliced (I usually try a mixture of button, cremini, and portobello)
1/2 cup, white wine (sauvignon blanc works famously)
2 tablespoons dried dill
1 tablespoon soy sauce
1 teaspoon cayenne pepper
3 vegetarian bouillon cubes
4 cups boiling water
salt and pepper, to taste

What you do: 

1. In soup cauldron, melt the margarine, then sauté the onion and mushrooms for 5 minutes. Add wine, dill, soy sauce, and cayenne pepper.
2. Cover and simmer for 15 minutes. Mix the bouillon cubes and water, then add to the cauldron.
3. Add salt and pepper, if desired. Simmer an additional 5 minutes. Get your soup on.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I was disappointed in this soup. Whilst my boyfriend liked it, the rest of the family and I thought it was pretty 'meh'. It lacked flavour and was too oily. I must admit that I guessed the amount of margerine as I didn't have any sticks, perhaps I added too much.


Absolutely great! Like many others, I decided to cut the amount of dill in half but I had to bump up the cayenne a bit and I subbed olive oil for the margarine. Also I was out of soy sauce, I substituted a bit of balsamic and a few dashed of Worcestershire. It turned out fantastic and I cant wait to finish the rest off tomorrow.

The only thing I will do different next time, is I will add some brown and wild rice to round it out a bit.


This is a fantastic soup! I also used half the cayenne and it still had a zing. I brought this to an Easter soup-off and it was the hands down favorite amongst my husband's carnivorous family, even competing with meat soups. I doubled it and added a splash more wine and soy. This soup is very quick and easy. It works as a main course if you have a hearty salad and bread, otherwise good as a starter. I will try it with some soy milk or non-dairy creamer next time! :)>>>


I actually created an account just so I could let the world know how fantastic this soup is. It was a snap to make, I and took the advice of the other reviewers and reduced the dill to 1 tablespoon and I also added 3/4 cup non-dairy creamer toward the end to make it creamy and thicken it up a bit.  Soooo yummy, we were licking our bowls and wished there was more. Net time you see a sale on mushrooms, it's the perfect excuse to give this one a try.


This makes a really wonderful soup.  The flavor is unique and delicious.  I used only half the dill and cayenne pepper and it came out perfect.  I also added about 3/4 cup of non-dairy creamer to lighten the color and make it creamier.


Oh my lord this was SO wonderful!  Nothing like the yucky canned stuff you use in casseroles.  I did add 1 cup soy milk with 3 Tbs. flour to thicken it up, and I only had sherry so I used that and 2 cups veg broth.  My 20 month old even kept asking for more soup!


This was really good but super spicy!! I could tolerate it but it was way too hot for my husband. I'd make this again but maybe use 1/2 tsp of the cayenne pepper instead.


Oh baby was this good! I found a substitute for the wine since i didn't have any on hand and it came out wonderful. There was a lot of dill though....but it was really good.  ;) Yummalicious.

This sounds great! The name pulled me in. What did you use to sub for the wine? I can't exactly go out and buy some because I'm not of the legal drinking age, and I abhor cooking wine.


This was absolutely delicious!  I added some fresh garlic and used canned broth in place of the boullion.  Will make this again and again.  Even my boyfriend liked it and he doesn't care for mushrooms.



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