Golden Mushroom Soup

Golden Mushroom Soup (vegan + gf) / Homegrown Provisions Under a gentle sun, shimmers of silvery light peek through still clouds illuminating the unbroken sea. Walking along the wooden pier gazing upon the earth—water and horizon—moments of restorative calm instantaneously permeate amidst the bustle of the New Year. A soft gust of cold winter wind nudges me back to reality. I bury my hands deep in my coat pockets and briskly walk back home. All the while thinking how wonderful it will be to cozy up with a bowl of golden mushroom soup as I sit by the fire.

I cradle a bowl of the creamy soup in my hands and let its warmth permeate. Softened by streams of coconut cream, freckled with thyme, dustings of turmeric and caramelized shallots, this golden mushroom soup instills warmth and light even on the deepest of winter days.

Golden Mushroom Soup (vegan + gf) / Homegrown Provisions

Although technically considered part of the fungi kingdom, many in the cooking/food world consider mushrooms a vegetable. Sun-treated mushrooms are a wonderful source of vitamin D, which is especially important during winter months where your sunlight exposure may be limited (1, 2).

Golden Mushroom Soup (vegan + gf) / Homegrown Provisions

Golden Mushroom Soup (vegan + gf) / Homegrown Provisions This golden mushroom soup gets its glow from the gorgeous, yellow-orange spice turmeric. Also known as “Indian saffron” turmeric lends an earthy, warming hand to umami-laden mushrooms. Creamy tahini, savory tamari and a handful of Yukon gold potatoes also blend together to create a naturally rich soup, without starch thickeners or dairy.

Golden Mushroom Soup (vegan + gf) / Homegrown Provisions As crimson flames from the fire crackle, I spoon another bite of creamy, silky golden mushroom soup into my mouth. Its golden broth soothes and warms all at once, banishing winter chill and generally making my heart and tummy happy. I hope it does the same for you!

Looking for more warming soup recipes? I’ve got you covered!

Farmhouse Tomato Soup
Immune-Boosting Carrot Soup
Sweet Potato-Tahini Soup

Golden Mushroom Soup (vegan + gf) | Homegrown Provisions

Golden Mushroom Soup

  • Author: Homegrown Provisions
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 2-4 1x



Golden Mushroom Soup

  • 2 tbsp olive oil
  • 2 celery ribs, diced
  • 2 carrots, peeled and diced
  • 1 medium yellow onion, peeled and diced
  • 1/2 cup Yukon gold potatoes, peeled and diced
  • 3 cups assorted mushrooms, cleaned and sliced (I used shitake and crimini)
  • 1 tbsp vegan butter
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups flax milk (can sub almond milk here)
  • 3/4 tsp salt
  • scant amount of ground black pepper
  • 1/4 tsp ground turmeric
  • 1/2 tbsp tamari
  • 2 tbsp tahini
  • a handful of thyme (tied as a bouquet garni)


  • 34 shallots, peeled and thinly sliced
  • 3 tbsp olive oil
  • coconut cream
  • a dusting of ground turmeric
  • 2 tbsp of fresh thyme, roughly chopped


  1. In a Dutch oven over medium-high heat, heat the olive oil with the diced onion, celery and carrot and salt. Saute for 7-10 minutes until the onion is soft and caramelized. Then add the potatoes. Cook for another 3-5 minutes, then add the mushrooms and vegan butter.
  2. Allow the mushrooms to “sweat,” releasing much of their water content and cooking down until softened.
  3. Then add the thyme, vegetable stock, flax milk, turmeric and black pepper. Allow the soup to simmer for about 15-20 minutes.
  4. While the soup is simmering, caramelize the shallots. Place shallots and olive oil in a non-stick pan and caramelize over low heat for 5-7 minutes. Set aside.
  5. Stir in the tahini and tamari (remove the thyme bouqet garni before doing so) then puree the soup using an immersion or high-speed blender (careful, now – soup will be hot!).
  6. Ladle soup into bowls and garnish with coconut cream, caramelized shallots, turmeric and thyme as desired. Enjoy!

December 29, 2017



  1. Reply


    January 7, 2018

    This recipe looks and sounds amazing. I’ve got some chestnut mushrooms in my fridge right now! And your writing is lovely.

    • Reply


      January 8, 2018

      Thank you oh-so-much, Debs! I bet chestnut mushrooms would taste absolutely wonderful in this soup. Have a beautiful day!

  2. Reply

    Jen | My Healthy Homemade Life

    January 8, 2018

    This soup sounds dreamy! I’ve been trying to get more mushrooms in my diet and this soup is the perfect excuse to try some new varieties! P.S. I’m making your Cozy Red Lentil Curry for dinner tonight. It’s on monthly rotation we love it so much!

    • Reply


      January 9, 2018

      Oh my gosh, this news is the tops! Thank you so much for brightening my day with your kind words!