This soup packs a creamy, satisfying punch, and is one of our guest favorites!
Skill Level: Beginner. Serving Size: 8-12 oz.
Course Soup
Total Time 45 minutes
Servings 6


  • 1 quart cremini mushrooms or any preferred mushroom
  • 1 each yellow onion, sliced
  • 1 each shallot, sliced
  • 1/2 cup vegetable stock
  • 1/2 cup white wine or water
  • 1, 13.5 oz can coconut milk
  • 2 cups oat milk, unsweetened
  • Water (as needed)
  • 1 1/2 T. thyme, ground
  • 2 T. Herbs de Provence, ground
  • 1 1/2 tsp Kosher salt
  • 1 tsp cooking oil (avocado or canola oil)


  • Begin by preheating a medium sized stock pot on medium-high heat.
  • Once heated, add the cooking oil to the pot, and then add sliced onion.
  • Stir first to coat the onions in oil, then continue to stir to prevent onions from burning.
  • Continue until onions become translucent and begin turning blonde, then to brown.
  • Add the sliced shallots and continue tossing until shallots closely resemble color of onion.
  • Next add the stock and white wine, and stir carefully to deglaze the pot.
  • Allow this to simmer until the smell of alcohol is gone to indicate it has cooked off.
  • Now add in mushrooms, thyme and Herbs de Provence.
  • Add enough water so that all vegetables in the pot are submerged (mushrooms will float).
  • Allow this to simmer for at least 20 minutes to cook mushrooms. They should be very soft and delicate.
  • Now, stir in the coconut and oat milk. Turn off heat and remove from burner once both milks have been added and stirred in.
  • Using an immersion blender or a *traditional blender, blend the soup until it is of desired consistency (see below if using a traditional blender).
  • Return soup back to the pot if using a blender, and return to a medium low heat until heated through once again.
  • Add water as needed for consistency and add salt, adjusting as needed for personal taste preferences. Enjoy!


Nutrition Information: Calories: 190, Fat: 15g, Protein: 3g, Carbohydrates: 10g, Fiber: 2g, Added Sugar: 0g, Sodium: 680mg. 
*For Traditional Blenders: If using a traditional blender, it is advised to cool soup down. Not all blenders are set up to best accommodate hot liquids, safely!