Vegan Creamy Chanterelle Mushroom Soup — Crockpot Recipe

Velvet meets forest floor — smoky, nutty chanterelles blended with cashews make a creamy, luxurious soup that somehow tastes like a hug and a Michelin snack at the same time. Hungry yet?

I adore mushrooms, and chanterelles sit near the top of my favorites list. They taste floral, slightly peppery, and totally elegant. This Vegan Creamy Chanterelle Mushroom Soup keeps things 100% plant-based while delivering rich, satisfying flavor. Below I give you both a quick stovetop method (30 minutes) and a relaxed crockpot version for fuss-free cooking. Pick your vibe — fast weeknight magic or slow-simmered comfort.

Recipe Info (quick facts)

• Servings: 4 (generous bowls)
• Prep time: 10 minutes
• Cook time (stovetop): 20 minutes → Total: 30 minutes
• Cook time (crockpot): 3–4 hours on LOW or 1.5–2 hours on HIGH (see crockpot section)
• Estimated calories per serving: ~375 kcal (approx.; see nutrition below)

Why this soup works (short and real)

Roasting or searing mushrooms concentrates their flavor and produces caramelized bits that scream “umami.” I use cashews here to create that silky, dairy-like mouthfeel without cream. White miso adds depth and an extra savory backbone. Want restaurant-level richness? Sear first. Want lazy Sunday vibes? Use the crockpot and let time work its magic.

Ever wondered why mushroom soups taste so decadent even when they use no cream? It’s all about technique and the right swap: nuts + umami ingredients. Trust me — you won’t miss dairy. 🙂

Ingredients

• 3 Tbsp extra-virgin olive oil
• 2 lbs mixed mushrooms, ideally including chanterelles (if you can find them). I use 8 oz white button, 8 oz shiitake, and 16 oz cremini or baby bella — plus add 8–12 oz chanterelles if available for that floral note.
• 2 medium shallots, finely chopped (~3/4 cup)
• 2 garlic cloves, minced
• 2 Tbsp sherry vinegar
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp white miso paste
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly cracked black pepper
• 4 cups lower-sodium vegetable broth
• 1/2 cup raw cashews, soaked 15–30 minutes then drained (or boil 10 minutes to soften if short on time)

Bold note: using authentic chanterelles will brighten the flavor profile, but the soup works beautifully with mixed mushrooms if chanterelles remain elusive.

Equipment for Vegan Creamy Chanterelle Mushroom Soup

• Stock pot or Dutch oven (for stovetop method)
• Crockpot / slow cooker (for hands-off method)
• Blender or immersion blender (I prefer immersion for texture control)
• Sharp knife and cutting board
• Measuring cups & spoons

How To Make Vegan Creamy Chanterelle Mushroom Soup Step-by-step: Stovetop (fast — 30 minutes)

1. Prep mushrooms. Roughly chop the mushrooms. If you use chanterelles, tear them into bite-size pieces to preserve shape.
2. Sear mushrooms. Heat 3 Tbsp olive oil in a large stock pot over medium-high heat. Add mushrooms and cook, stirring only occasionally, until they turn golden and most moisture evaporates (about 8–10 minutes). Let them brown; that browning builds a big flavor.
3. Add shallots & garlic. Stir in shallots and garlic; cook 2–3 minutes until soft and fragrant.
4. Vinegar & aromatics. Add sherry vinegar and cook 1–2 minutes until the sharp vinegar scent mellows. Stir in thyme, miso, salt, and pepper.
5. Simmer. Pour in 4 cups vegetable broth, scrape browned bits from the pot, and bring to a low boil. Simmer for 5 minutes.
6. Blend with cashews. Turn off heat. Transfer half the mixture to a blender (or use an immersion blender) and add 1/2 cup raw cashews. Blend until perfectly smooth. Return to the pot and stir to combine. Taste and adjust seasonings. Serve hot.

Crockpot method (low-effort, deep flavor)

1. Optional sear: For best flavor, sear mushrooms, shallots, and garlic in a pan for 8–10 minutes, then transfer to the crockpot. If you prefer zero-fuss, add raw mushrooms and shallots directly to the crockpot — the flavor will still be good, just less caramelized.
2. Combine: Add sherry vinegar, thyme, miso, salt, pepper, and vegetable broth to the crockpot.
3. Cook: Set LOW for 3–4 hours or HIGH for 1.5–2 hours.
4. Blend & finish: Toward the end, transfer half the soup plus soaked cashews to a blender and purée until smooth, then stir back in. Alternatively, use an immersion blender in the crockpot (with caution). Adjust salt and acidity with a touch more vinegar or lemon if needed.

Pro tip: I almost always sear first. If you skip searing, add 10–15 minutes to cooking time and check for concentrated flavor.

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Notes, tweaks & substitutions

• No cashews? Use silken tofu (blended) or rolled oats for body, but cashews yield the creamiest texture.
• Miso: White miso gives umami without overpowering. Don’t skip it unless you really must.
• Herbs: Swap thyme for rosemary or tarragon for a different note, but add lightly — mushrooms can dominate.
• Chanterelle substitute: If chanterelles cost an arm, use more cremini and a splash of porcini-soaked water for that wild-mushroom richness.

Serving suggestions & garnishes

• Drizzle of good olive oil or truffle oil for decadence.
• Toasted sliced baguette or garlicky croutons.
• Fresh thyme sprigs, chopped chives, or a sprinkle of smoked paprika.
• A few sautéed chanterelle slices on top for presentation.
• For an extra protein punch, add a scoop of quinoa or a side of crusty bread with hummus.

Storage, freezing & reheating

• Fridge: Cool to near room temp, then store in airtight containers for up to 5 days.
• Freeze: Let soup cool completely, leave ~1″ headspace, then freeze for up to 3 months. The soup freezes well since it contains no dairy.
• Reheat: Thaw overnight if frozen. Warm on low heat, stirring occasionally; add a splash of broth if it thickens. Avoid rapid boiling — keep it gentle to preserve texture.

FYI: If you want to cool soup quickly before freezing, place the pot in an ice bath and stir occasionally. Works every time.

Nutrition (per serving — approx.)

• Calories: ~375 kcal
• Carbohydrates: ~40 g
• Protein: ~10 g
• Fat: ~19.5 g (Saturated ~3 g)
• Fiber: ~10 g
• Sugar: ~17 g
• Sodium: ~920 mg

I calculate these values manually and expect a ~10% variance depending on exact brands and mushroom types. If you use less oil or omit optional toppings, calories drop.

Why this recipe beats the plain mushroom soup (short comparison)

• Better mouthfeel: Cashews mimic cream without dairy.
• More depth: Miso and sherry vinegar deepen the flavor beyond a plain cream-of-mushroom.
• Flexibility: Use stovetop for speed or crockpot for a hands-off, layered flavor.
• 100% vegan: No cream, no animal products — just rich, clever swaps.

Some Problem & pro tips (mom-tested, chef-approved)

• If the soup tastes flat, add a squeeze of lemon or a splash more sherry vinegar to lift it.
• If it tastes overly salty, add more broth or a small peeled potato while simmering; remove before blending.
• Blend in batches for the smoothest texture and hold a towel over the blender lid (hot liquids expand).
• Keep chanterelles whole-ish if you want a pretty garnish. Tear them for even cooking if the pieces look large.

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Final thoughts

This Vegan Creamy Chanterelle Mushroom Soup balances earthiness and silkiness without a drop of dairy. I make a double batch and bottle half for rushed weeknight dinners. Who knew fungi could feel so fancy and so homey at once?

Ready to try the crockpot or the quick stovetop? Either way, you’ll end up with a bowl that tastes like care and time, not effort. Trust me — your spoon will do the praising.

Vegan Creamy Chanterelle Mushroom Soup

Velvet meets forest floor — smoky, nutty chanterelles blended with cashews make a creamy, luxurious soup that somehow tastes like a hug and a Michelin snack at the same time. Hungry yet?

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: DINNER

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 3 Tbsp extra-virgin olive oil
• 2 lbs mixed mushrooms ideally including chanterelles (if you can find them). I use 8 oz white button, 8 oz shiitake, and 16 oz cremini or baby bella — plus add 8–12 oz chanterelles if available for that floral note.
• 2 medium shallots finely chopped (~3/4 cup)
• 2 garlic cloves minced
• 2 Tbsp sherry vinegar
• 2 tsp fresh thyme leaves or 1 tsp dried
• 1 tsp white miso paste
• 1 tsp kosher salt adjust to taste
• 1/2 tsp freshly cracked black pepper
• 4 cups lower-sodium vegetable broth
• 1/2 cup raw cashews soaked 15–30 minutes then drained (or boil 10 minutes to soften if short on time)
• Bold note: using authentic chanterelles will brighten the flavor profile but the soup works beautifully with mixed mushrooms if chanterelles remain elusive.

Equipment

• Velvet meets forest floor — smoky, nutty chanterelles blended with cashews make a creamy, luxurious soup that somehow tastes like a hug and a Michelin snack at the same time. Hungry yet?

Method

 

1. Prep mushrooms. Roughly chop the mushrooms. If you use chanterelles, tear them into bite-size pieces to preserve shape.
2. Sear mushrooms. Heat 3 Tbsp olive oil in a large stock pot over medium-high heat. Add mushrooms and cook, stirring only occasionally, until they turn golden and most moisture evaporates (about 8–10 minutes). Let them brown; that browning builds a big flavor.
3. Add shallots & garlic. Stir in shallots and garlic; cook 2–3 minutes until soft and fragrant.
4. Vinegar & aromatics. Add sherry vinegar and cook 1–2 minutes until the sharp vinegar scent mellows. Stir in thyme, miso, salt, and pepper.
5. Simmer. Pour in 4 cups vegetable broth, scrape browned bits from the pot, and bring to a low boil. Simmer for 5 minutes.
6. Blend with cashews. Turn off heat. Transfer half the mixture to a blender (or use an immersion blender) and add 1/2 cup raw cashews. Blend until perfectly smooth. Return to the pot and stir to combine. Taste and adjust seasonings. Serve hot.
7. Crockpot method (low-effort, deep flavor)
8. Optional sear: For best flavor, sear mushrooms, shallots, and garlic in a pan for 8–10 minutes, then transfer to the crockpot. If you prefer zero-fuss, add raw mushrooms and shallots directly to the crockpot — the flavor will still be good, just less caramelized.
9. Combine: Add sherry vinegar, thyme, miso, salt, pepper, and vegetable broth to the crockpot.
10. Cook: Set LOW for 3–4 hours or HIGH for 1.5–2 hours.
11. Blend & finish: Toward the end, transfer half the soup plus soaked cashews to a blender and purée until smooth, then stir back in. Alternatively, use an immersion blender in the crockpot (with caution). Adjust salt and acidity with a touch more vinegar or lemon if needed.
12. Pro tip: I almost always sear first. If you skip searing, add 10–15 minutes to cooking time and check for concentrated flavor.

Notes

Some Problem & pro tips (mom-tested, chef-approved)

• If the soup tastes flat, add a squeeze of lemon or a splash more sherry vinegar to lift it.
• If it tastes overly salty, add more broth or a small peeled potato while simmering; remove before blending.
• Blend in batches for the smoothest texture and hold a towel over the blender lid (hot liquids expand).
• Keep chanterelles whole-ish if you want a pretty garnish. Tear them for even cooking if the pieces look large.

Nutrition (per serving — approx.)

• Calories: ~375 kcal
• Carbohydrates: ~40 g
• Protein: ~10 g
• Fat: ~19.5 g (Saturated ~3 g)
• Fiber: ~10 g
• Sugar: ~17 g
• Sodium: ~920 mg

I calculate these values manually and expect a ~10% variance depending on exact brands and mushroom types. If you use less oil or omit optional toppings, calories drop.