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Vegan Mushroom Corn Cream Soup

Mushrooms boost/balance your immune system. They contain fibers (for the good digestive system, control cholesterol, etc.), β-glugan (immune booster & anti-cancer effect), Vitamin B1, B2, and B6 - other Bs as well!, Folic acid (energy production and control metabolism, etc.), Vitamin D (immune and bone health), Potassium (help reduce swelling, control blood pressure), Amino acids: Ornithine (muscle health, increase energy = help reduce fatigue, improve liver function, balance hormones, and improve sleep) and GABA (help reduce stress and promote relaxation).

It is very easy and tasty! I used shiitake mushrooms, shimeji mushrooms, and cremini mushrooms this time, but you can use your favorite mushrooms. I used unsweetened almond milk, but soy milk, hemp milk, oat milk, and organic - grass-fed whole milk are also good for this soup. I love corn soup, so use it in this recipe, but you don't need to add corn but add extra milk and arrow roots or corn starch.


<Servings: 2>

Sautéed mushrooms:

Mushrooms (shiitake, shimeji, and cremini) 4 cups (cut into 1/4 inch thick slices) or 6 ounces before cut.

3 tbsp ~ Olive oil


3 tbsp Olive oil

1/2 Onion, chopped

1 Garlic clove, chopped

1 cup Vegetable stock

1.5 cups Unsweetened almond milk

1 cup Corn cream (if you cannot find canned corn cream, you can use canned whole kernel corn and blend them until puree)

Arrowroot powder or cornstarch 1 tbsp + water 1 tbsp

Salt and black pepper

Italian parsley as garnish


Sautéed mushrooms:

Clean mushrooms (do not wash them) by wiping them with a dry paper towel. Cut tough stems and discard the stems. Cut the mushroom caps into 1/4-inch-thick slices. Heat 3 tbsp olive oil in a pan and sautéed the mushrooms for 2 minutes. Add salt and pepper and sautéed until they are browned and tender.


1. Heat 3 tbsp olive oil in a large pot and add onion, garlic, and a pinch of salt. Cook until soft, about 8 minutes, on medium heat.

2. Add the sautéed mushrooms, 1/2 tsp salt, and black pepper. Sautéed over medium heat for about a few minutes. Add vegetable stock, unsweetened almond milk, and corn cream and cook them for about 8 minutes.

3. Dissolve arrow roots or cornstarch in water. Add it to soup (2) and cook for 1 minute.

4. Serve hot and garnish the parsley.

Posted on September 18th, 2018

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