You are here

Member since April 2003

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: 


This was good, nice flavour. I like dill so I added lots, and I'm trying to be sort of healthy so I substituted a small bit of olive oil for the vegan butter and used vegetable broth instead of the cubes. Next time I think I'll try adding a little bit of almond milk or soy milk to the mixture to make it a bit thicker and slightly more creamy. Will be making this again, thanks for the recipe :-)


This was amazing =) everyone loved the broth the most.  :)>>> I liked to onions the most. But I did add vegan creamer to it. About 1 cup of it.  :)>>>


OMG, this is simply PERFECTION! ;)b  Keeping in mind that I have never liked mushrooms, I can surely state, this is the yummiest soup I`ve ever had! I added some brown rice and  non-dairy cream at the end and it was so good! It will definetely go into my recipe book!


Ok. I TOTALLY messed with this recipe because I'm not a fan of dill (so I didn't have any in the house). I decided to use basil instead. Then I thought...hmmm that might work better with red wine. Then, since I'm sick of white onion I used green onions. I added some Silk Soy Creamer.  Everything else, I think was the same (soy sauce, margarine) Oh but I didn't use ANY salt and I used Mushroom Broth instead of the boulion. DEEELICIOUS! Oh and I used red pepper flakes instead of cayenne. It's really a completely different recipe but I was inspired by this recipe! Thanks!


I also had to go ahead and create an account just so I could review this recipe.  I loved it.  I did double it up and I also used a little soy and flour to thicken it.  Next time I won't be doubling the cayenne though.  It was so hot!  I loved the spice and so did my roommate but we both agree that was a bit much for us.  I'll be making this one again.  :)  BTW my roommate is an major meat eater and he can't wait for the next time for me to take make it as well.


I was a little hesitant to try this recipe due to the interesting spice combos, but I am so happy I did. My husband is an avid meat/dairy consumer and loves this!! I do add some soy creamer (3/4 cup) to it to make it a bit thicker and creamier, but otherwise I leave everything as is in the recipe. It is delicious and I love making it because then I get to go buy white wine :)

This is great bread dipping bread, but if you want it to be heartier, I suggest adding some rice to the mixture while it is cooking. This makes a lot of soup, but the leftovers are great!!


Holy salt! This had great flavor, but I felt that 3 boullion cubes was too much. I ended up adding about 3 more cups of water....and some more wine just cause. I did follow the directions exact, the next time I make it I will definately use 1/2 the boullion! Good recipe tho :)


If you're going to add soy milk, don't use Very Vanilla-flavoured; I made this mistake and had to dump out the entire pot, because the flavour and smell were so disagreeable.  I re-made the soup the next morning sans the soy milk , and it was excellent--the secret, I believe, is in the boullion (I recommend Better Than Boullion-brand).  My pregnant sister, who is not vegan, had three helpings and might have stuck her face in the bowl to lick it clean if she'd been alone.


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.

Haha. I almost made this same comment when I got deja vu! Anyway, I FINALLY cooked this. I used white mushrooms, a cheap Riesling for the wine (I'm legal now : ) hehe),  subbed powdered red pepper for the cayenne (it was what I had on hand) , and added some soymilk & a bit of flour to make it creamy, like some of the other posters. It turned out delicious. We went through 2 fresh loaves of bread from the bakery with this soup in one night. It's an excellent, light cold-weather soup. My (also vegan) girlfriend LOVED it. Thanks!!


Can I sub veg broth for the boullion? If so, how much would you use? Thanks!



Log in or register to post comments