Cream of Mushroom Soup w/ White Beans

We’ve been traipsing around in the woods picking chanterelles this week, so you know what that means! Well, besides making my favorite dinner ever, it means that it’s mushroom soup time! Here’s a creamy but not too heavy, versatile, vegan soup to bring you all the fall comfort.

Cream of Mushroom Soup

6 oz Veggies | 1 Fat | 1 Protein
4.5 from 2 votes
Print Pin Ratings & Comments
Active Time: 20 minutes
Inactive Time: 30 minutes
Servings 4



  • 1 lb mushrooms, sliced, use any combination, I like crimini, portobello, and chanterelles when they are in season
  • 1 onion, chopped, 8-10 oz
  • 1 handful kale, chopped, optional


  • 1 can butter beans or white beans, drained and rinsed, 9 oz
  • 2.5 cups milk of choice (I use fresh soymilk or another non-dairy milk on the richer side), 20 oz


  • 1/2 cup regular fat coconut milk , 4 oz
  • 2 Tbsp olive oil, 1 oz


  • 2 tsp vegetable bouillion paste
  • 2-3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 2 Tbsp soy sauce, or tamari for gluten-free, or coconut aminos for soy-free
  • 1 tsp good quality sea salt, or more to taste
  • 1/2 tsp black pepper, or more to taste
  • 2 tsp arrowroot powder + 2 Tbsp water, or cornstarch
  • 1 tsp garlic powder
  • 1 tsp nutritional yeast, optional


  • Prepare the mushrooms by trimming the stems and shredding or chopping into large slices, strips, or chunks, depending on the type of mushroom.
  • Heat the olive oil in a heavy bottomed soup pot or Dutch oven over medium heat.
  • Add the onion, garlic, oregano, thyme, and basil and sauté for a minute or two.
  • Add the mushrooms and the soy sauce, and cover the pot.
  • Cook on medium high, covered, for around 10 minutes. The mushrooms will release a lot of water.
  • After 10 minutes, remove the lid, add the veggie boullion, salt, and pepper and cook for a further 10 minutes uncovered to allow the water to evaporate.
  • When the mushrooms start to stick, turn the heat down to low and add the milk, coconut milk, and drained beans.
  • Stir the arrowroot powder with 2 Tbsp of water in a tiny bowl with a fork or with your finger to make a paste. This is to avoid lumps and to evenly thicken the soup. Add it to the pot and stir.
  • Bring to a very low simmer. You don't want to boil coconut milk or non-dairy milk or it will curdle. Only heat it through, gently simmer for a minute or two to thicken and meld the flavors, then remove from heat. Add the kale in the last couple of minutes, if using.
  • Stir in the garlic powder and nutritional yeast, if using. Add soy sauce, salt, pepper, and herbs to taste.


  • If desired, you can swap out the plant-based milk for regular milk 1 to 1, and the 1/2 cup (4 oz) of coconut milk for 1/4 cup (2 oz) of heavy cream.
  • The coconut milk is in a small enough amount that it doesn’t contribute a coconut flavor, it only adds creamy richness.
  • To make this dish oil free, dry sauté the veggies at the beginning and add 4 oz more coconut milk to replace the 2 fat servings.
  • For an even heartier dish, serve over barley or brown rice.
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  1. Looks amazing. Plan to try this later in the fall.

  2. Evelyn Moreno

    I just made this soup for dinner and it is soooooooo good! Thank you so much Katie!

  3. So good and satisfying. I used light coconut milk and no oil. It tasted indulgent.

  4. I recently read in BLE that coconut aminos are not ble compliant

  5. susan gibson

    Making it now! Smells delicious!! Thanks for sharing!

  6. I can’t wait to try this! It looks so delicious. I am excited that I found your website.

  7. Claire Swap

    Made this for lunch today. Really tasty, quick to make. Thank You !

  8. Can you use bouillon cubes instead? Is it in proportion to the amount of liquids? I have bouillon cubes that are ratio of 1 cube for 3 cups of water. Thanks Katie!

  9. I made this for dinner tonight. It was amazing!! I’d highly recommend.

  10. Susan Zimmerman

    I made the soup and it will now be a go to recipe for myself and or guests. It is DELICIOUS!

  11. Tamara Miles

    Katie – this soup is the bomb!! Perfect fall dish. Great umami flavors. I am in love. Was going to only make 1/2 recipe for two of us for dinner – so glad I decided to make the full recipe because I’m delighted to have it again for dinner tonight! It’s gently warming on my stove top now and I’m drooling!

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  14. Dana K.

    4 stars
    I was craving beef stroganoff and this really hit the spot. I’m excited to try it served over a grain option, but it was a lovely hearty soup.

  15. Sue Flynn

    Just found you this afternoon. I love mushroom soup. Quick question, for a serving of 4 how much is considered a serving?

    Thank you so much for sharing this recipe.

    • Katie Gates

      Hi Sue! Glad you found me! I’d say a serving depends on how hungry you are, and whether you’re serving it for a main dish or side dish! Is there a more specific answer you’re looking for?

  16. Katie – This is a delicious soup and I replaced the kale with spinach, white beans with northern beans, coconut milk was replaced with oat milk and I had no veg bouillon paste so looked up an alternative for that as well which consisted of nutritional yeast, garlic powder, onion powder and Italian seasoning. All good and would make it again for sure. I will try it as per the recipe next time.

    • Katie Gates

      I’m so glad you enjoyed it Cori! Thanks for the feedback, and for sharing your substitutions. If you make it again I’d love to hear how it comes out!

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