by Holly on January 20, 2013

in gluten-free,rambling,recipes,vegan

I wasn’t sure whether to start this post by telling you that I used to HATE mushrooms (emphasis on the all caps) or warning you that this soup tastes much, MUCH better than it might look (again, emphasis on the all caps).


But both statements are exceedingly true, so I went with both.

Because it’s funny how things change as we get older. How old preferences meld into new, seemingly more sophisticated ones and how we learn – ever so slowly – not to judge things, situations and most importantly perhaps, people by just their outward appearance. Sometimes, that giant step into adulthood is the small discovery that a certain unattractive, nutrient-rich fungi can taste delicious when doused in a warm, scented pool of butter and garlic.

Now, if only all adulthood problems could be solved with garlic and butter! Taxes, car payments, relationship issues, figuring out what to do when you discover you’ve gotten absolutely no FAFSA money to go back to school. God, I’d be so plumply happy.


Luckily, adulthood problems are easily remedied by one thing: putting red wine in mushroom soup. Think of it as extra antioxidants to slow down that pesky aging process and a super easy way to give your soup that certain je ne se quois. That “I-can’t-quite-put-my-finger-on-it-but-damn-this-soup-is-good.” Plus, you can drink the rest of the bottle singing, “Being grown-up is the best eva eva!” to the tune of Rihanna’s “Under My Umbrella…ella…ella…”

Or, if you are like me, you still sing but just stick to a glass or two, because anything more leaves you with a headache the next day.

(Because some things never change.)


The real secret to this Creamy Mushroom Soup however, is a hefty pour of almond milk. The unsweetened kind and preferably from Almond Breeze (my brand of choice). It gives it the perfect amount of creaminess plus a small dose of healthy fats.

It’s a soup that makes me happy I’m a grown-up who now likes mushrooms and has eaten three batches of this soup in the past week despite the fact it looks like scary bowl of purplish slop. A grown-up who is taking responsibility for her own life, going back to school, getting published as a freelance writer, continually working at a happy, healthy relationship (both with myself and the manfriend) and being okay with the fact that she’ll probably never find the perfect balance.

And I’m just REALLY proud of that (emphasis on the all caps).


Creamy Mushroom Soup
Prep time: 5 minutes
Cook time: 15 minutes

1 medium onion, diced
1/4 cup olive oil
3 cups mushrooms*
1 to 2 cloves garlic
1/2 cup red wine
2 cups Almond Breeze Original Unsweetened Almond Milk
salt + pepper
Toasted sesame oil, sesame seeds + brown rice, for serving (optional)

*I used 1 cup portabella, 1 cup cremini and 1 cup shiitake mushrooms

In a soup pot over medium-low heat, saute onions in olive oil until translucent, about 3 to 5 minutes. Add mushrooms and garlic. Continue cooking for an additional 3 to 5 minutes until mushrooms are soft and have released their juices. Add red wine and almond milk, and let cook for 5 minutes or until pot comes to a low boil.

Transfer mixture into a high-speed blender or food processor. Puree until soup is smooth.

Serve drizzles with toasted sesame oil and sesame seeds, if desired. You can also serve this soup over a bed of brown rice for a hearty, fiber-filled lunch or dinner.

Makes 2 to 4 servings

[This post is sponsored by Almond Breeze, all opinions are my own.]


Lauren January 20, 2013 at 7:59 pm

When I was little, my favorite food in the world was Campbell’s Cream of Mushroom Soup. I haven’t had mushroom soup in years, but I’m guessing this recipe blows the condensed version out of the water!

Andrea@WellnessNotes January 20, 2013 at 8:24 pm

Sounds yummy! I used to seriously dislike beets until I was about 30 and now I LOVE them. It’s funny how things change.

dana January 20, 2013 at 8:41 pm

Um, yeah. I’ve been craving mushrooms lately like a pregnant woman craves king size candy bars. GIMMESOMEATHATSOUP.

Lorne January 20, 2013 at 9:46 pm

I have recently discovered the niceness of mushroom soup – despite its rather nasty appearance. Yum yum yum, you have made my mouth water!

Rebecca @ Pavlova's Dog January 21, 2013 at 5:31 am

I’m currently trying to convert my family to cooking with almond milk, so this could be the perfect way to start! I’m obsessing over the addition of toasted sesame seeds, for taste and aesthetics.

Coco @ Opera Girl Cooks January 21, 2013 at 10:23 am

Man, yes, I would love it if all problems were so easily solved. That soup does sound tasty, though, and the addition of red wine is a clever move! Thanks for sharing, Holly, hope you’re having a good Monday!

yakira January 21, 2013 at 11:00 am

im digging your collection of vegan recipes!

Chelsea @ Designs on Dinner January 21, 2013 at 2:27 pm

Some things just don’t photograph well, no matter how delicious (refried beans, anyone)?This soup looks fan-frickin’-tastic.

Eileen January 21, 2013 at 3:45 pm

Hooray for an expanding palate, and hooray for this amazing-looking soup! The least photogenic foods always taste the best. :)

Kimberly (Badger Girl) January 21, 2013 at 4:32 pm

To me, this soup looks amazing and it’s good to know that sometimes it’s really the food and not the photographer (since all of your photos are stunning!) when soups or other foods just don’t quite look as good as they taste.
Hope all is well with you, Holly! :)

Julie January 21, 2013 at 9:20 pm

This looks incredible. Ten thousand cheers both for evil foods from the past that resurface in great ways! I recently made my peace with bananas as a peanut butter fro-yo topping. Baby steps :)

Hillary January 22, 2013 at 6:32 am

One of the rules taught to me by my great aunt Esther was that all problems CAN, in fact, be solved by garlic and butter. You just need enough of it. She was the wisest woman I ever met, so clearly you are on to something, my friend.

This looks delightful. Anything that calls for red wine is a-ok with me.

joelle (on a pink typewriter) January 22, 2013 at 1:45 pm

Love, love, love this! I’ve been looking for a good cream of mushroom soup recipe that’s nondairy for ever!

angela @ another bite please January 22, 2013 at 8:28 pm

I am lovin’ this recipe…almond milk and red wine…can not wait to try this…of all the cream soups to use cream of mushroom is my fav…now this healthy version yeah! January 22, 2013 at 10:51 pm

This looks like a mean mushroom soup! I love all things mushroom, so I will definitely give it a whirl!

Have you tried the Almond Breeze coconut almond milk? Its delicious.

Stellina @ My Yogurt Addiction January 23, 2013 at 11:34 am

Yummy, this looks so good! I love any creamy soup :)

Megan (Braise the Roof) January 23, 2013 at 1:47 pm

I just recently started NOT picking tomatoes out of my food and that makes me feel pretty grown up. It’s the little things. :) Of course, they do taste better with garlic and butter, as do most things. You speak the truth.

Emily January 23, 2013 at 4:42 pm

This looks delicious! I made mushroom soup the other week and the secret ingredient was… wait for it… tomato ketchup! Sounds disgusting and trashy but actually made it some of the best mushroom soup I’ve ever had.

Kristi Rimkus January 27, 2013 at 9:53 am

I was never much of a mushroom fan myself until I discovered how healthy they are. Now I make an effort to at least try them. My hubby loves them, so this soup would be a treat for both of us.

Amanda Johnson January 28, 2013 at 3:55 pm

Just wondering, was it 1/2 cup or 1/2 bottle of wine? I’m going to make this tonight, thanks for the recipe!

Laura (Blogging Over Thyme) January 30, 2013 at 5:11 pm

I happen to be a lover of fungi (that sounds bizarre), so this is right up my alley! Neat idea to add the almond milk, definitely will have to try that trick.

Sarah (The Simple Dietitian) January 31, 2013 at 5:10 pm

I’ve never been one to snub my nose at fungus. I love this sort of thing and I *will* be making this soup. :D

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