Mushroom Soup With Milk + Vegan Variant


Post is also available in: Italian

Creamy, tasty, warm and comforting, these adjectives are perfect to describe the Mushroom Soup with Milk. A soup with an intense flavor, perfect for warming up in winter accompanied by croutons and a small cube of butter that melts will make it even more delicious, enhancing its flavor.

Mushroom Soup

Mushroom Soup With Milk

There are many types of mushroom-based soups, but for this one I wanted the mushroom flavor to be rich and well enhanced. I chose tasty mushrooms such as Porcini, Cardoncelli and Pleorotus which in addition to the flavor also give body to the soup since they are quite meaty mushrooms. I also added the Champignons, the Pleurotus Cornucopia and the Pioppini creating a truly “mushroomlicious” soup!

But for the Mushroom Soup with Milk, only mushrooms are not enough, so I added onion, garlic, a little chopped bacon for a nice sauté that I blended with a little white wine. Once well browned I added the chili mushrooms, because I find that a pinch of chili greatly enhances the mushroom flavor without it being necessarily spicy.

A pinch of rosemary, thyme and the inevitable white pepper this time. Once all nice and brown, I added some chicken broth. It doesn’t take long for this soup and once the broth has receded a bit and the flavor has concentrated, I added some milk and finally salted everything with caution, as mushrooms tend to absorb the salt and release it later. so be careful with the salt!

For A Vegetarian / Vegan Variant

The Mushroom Soup with Milk soup is a dish that is easily adaptable to vegetarian or vegan needs. Bacon is used above all to give flavor and you can replace it with vegan bacon or with Stubbs, a liquid to give the smoky flavor obtained from the condensation of water that forms by burning the wood. For the broth just use the vegetable one, opt for soy or almond milk and to replace the butter you can use only oil or almond butter and here is a completely vegetable alternative!

If you like soups I also recommend the Asparagus Puree Soup with Zucchini and Cod or

5 from 1 vote

Mushroom Soup With Milk + Vegan Variant

Creamy and full of mushroom flavor, a delicious soup perfect to warm up in front of a nice winter fireplace.
Servings 4 portions
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins


  • 900 ml Chicken Broth or vegetable
  • 300 g Porcini Mushrooms fresh or frozen
  • 300 g Cardoncelli Mushrooms
  • 300 g Pleurotus Mushrooms
  • 100 g Champignon Mushrooms
  • 100 g Pleurotus Cornucopiae Mushroom
  • 100 g Pioppini Mushrooms
  • 100 g Yellow Onions
  • 100 ml Milk or 50 g fresh cream
  • 60 g Bacon
  • 2 Tbsp Extra Virgin Olive Oil
  • 15 g Butter
  • ¼ tsp White Pepper
  • 3 cloves Garlic
  • 30 ml White Wine
  • ¼ tsp Rosemary powder
  • ¼ tsp Thyme
  • to taste Salt
  • ¼ tsp Dry Chili Peppers powder (optional)
  • Croutons

For the Vegan Alternative

  • 900 ml Vegetable Broth
  • 2 Tbsp Stub Liquid Smoke or vegan bacon
  • 100 ml Almond Milk or soy milk
  • 15 g Almond Butter


  • Clean the mushrooms and cut them into not too small pieces. Finely chop the garlic, onion, and bacon.
    300 g Porcini Mushrooms, 300 g Cardoncelli Mushrooms, 300 g Pleurotus Mushrooms, 100 g Champignon Mushrooms, 100 g Pleurotus Cornucopiae Mushroom, 100 g Pioppini Mushrooms, 100 g Yellow Onions, 60 g Bacon, 3 cloves Garlic
  • Heat a deep pot with 2 Tbsp of Olive Oil. Once hot, fry the mince until the onion turns blonde.
    100 g Yellow Onions, 2 Tbsp Extra Virgin Olive Oil, 3 cloves Garlic, 60 g Bacon
  • Blend with the white wine. When the alcohol has evaporated, add the mushrooms and brown them with the thyme, chilli, rosemary and white pepper.
    If you use the Stub add it now.
    300 g Porcini Mushrooms, 300 g Cardoncelli Mushrooms, 300 g Pleurotus Mushrooms, 100 g Champignon Mushrooms, 100 g Pleurotus Cornucopiae Mushroom, 100 g Pioppini Mushrooms, ¼ tsp White Pepper, 30 ml White Wine, ¼ tsp Rosemary, ¼ tsp Thyme, ¼ tsp Dry Chili Peppers
  • Once browned, add the broth and cook over medium heat for 20 minutes or until the broth has reduced, becoming denser and tastier.
    900 ml Chicken Broth
  • Add the milk (cow or vegetable), mix and salt the soup by cooking it for another 10 minutes.
    100 ml Milk, to taste Salt
  • Once ready, check the salt and adjust it if necessary. Serve hot with stale bread croutons and a cube of butter or almond butter for the vegan version.
    Croutons, 15 g Butter
Chef: Taira by R.J.
Calories: 584kcal
Course: First Course
Cuisine: Recipes Journey Original
Keyword: Soups
Difficulty: Easy


Serving: 612g | Calories: 584kcal (29%) | Carbohydrates: 78g (26%) | Protein: 22g (44%) | Fat: 28.6g (44%) | Sugar: 11g (12%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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