Mushroom Soup & Avocado Toast


Congratulations! If you are reading this you must have managed to enter our site without running into any database errors. Our site has been pending between offline and hair-tearingly slow this past week, which is why this recipe is somewhat delayed. Our server is apparently tired of us and we are immensely tired of it, so we are planning some construction work to finally speed up this place (a new design is on its way as well!). Please be patient with weird error messages that might pop-up or slow loading times. Things will (hopefully) run much smoother in a very near future. Okay, enough complaining. Let’s talk shrooms!


I think our original plan was to share something bright and spring inspired. But faith intervened with a few cold days, a bag of portobello mushrooms showing up in our CSA box and a sudden calling for soup. So this happened. A warm and comforting vegan mushroom soup with tones of white wine, forest, rosemary and thyme. It’s an ideal dinner soup, especially when served with wholegrain rice and a few pieces roasted sourdough rye slathered with mashed avocado and chili flakes. Think of it like one final winter hug before spring is taking over the kitchen.




Mushroom Soup with Red Rice & Avo Toast
Serves 4

1 cup uncooked red rice
2 cups water 
sea salt 

Mushroom Soup
2 tbsp coconut oil, olive oil butter or ghee

2 garlic cloves
2 sprigs thyme
2 sprigs rosemary
4 (250 g) portobello mushroom, cleaned
8 (250 g) brown button mushroom or champignon, cleaned
a large glug of white wine, optional
4 cups / 1 liter water
1 tbsp (or 1 cube) vegetable bouillon
sea salt and black pepper

fresh parsley, for serving
plain yogurt, for serving (optional)

Cooking the rice: Rinse the rice well in water and drain. Place in a saucepan with the 2 cups of water. Bring to a boil, immediately lower the heat to a bare simmer, let simmer for 45 minutes or until tender. Add salt towards the end of the cooking time. Drain any excess water. Meanwhile make the soup.

Making the soup: Finely chop garlic cloves and slice the mushrooms. Heat oil in a large saucepan and add garlic and cook until fragrant but not browned. Add mushrooms and herbs and cook for about 5-8 minutes until soft and slightly browned, stirring occasionally. Reserve some of the cooked mushroom slices for serving. Add a glug of wine to the saucepan and cook for a few minutes. Now add water, bouillon, salt and pepper. Cover with a lid and bring to a simmer. Use an immersion (hand) blender to mix the soup until completely smooth (or a stand-blender). Season to taste. Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.

Avocado Toast
Makes 4 half-slices

2 slices sourdough rye
1 ripe avocado
1 tsp cold-pressed olive oil
chili flakes
flaky sea salt

Toast the bread in a toaster, a frying pan or in the oven on high heat for a few minutes until golden and crispy. Cut the avocado in half, remove the stone and scoop out the flesh. Use a fork to mash the avocado and then slather it on top of the toast. Drizzle oil on top and sprinkle with chili flakes and salt. Cut in half and serve with the soup.


  • Woah! This looks amazing! Definitely gonna try this *_*
  • Yogamomma
    Just made your mushroom soup for our 2016 Summer Solstice celebration. Love it!!!!!
  • absolutely amazing! going to make it for my friends this weekend
  • Tack så mycket. Det var jättegott!
  • Shelley
    Absolutely amazing flavor with such simplicity. I subbed the red rice for black rice and it still tasted excellent. I imagine any nutty flavored rice would do. I also didn't use an immersion blender, and just used my food processor. The slight chunkiness of it was actually really nice. Thank you!
  • I love to make soup and have made many different kinds and am excited to make this one. Thanks for the recipe!
  • Flo
    Made this yesterday and it was really delicious! Thank you! I love warm soups even though I live in the tropics.
  • Kate
    This soup had a lovely flavour but I found it very thin. The recipe read as if you just bring it to a simmer, but did you also reduce it?
  • This looks amazing! Would love to see your creations with our Matcha
  • I love the idea of lightening up a hearty soup with avocado toast. This is a great recipe that can be used in winter or fall
  • I love mushroom soup... it's such a great way to get a plant-based yet meaty meal. And pairing it with Avo toast is a genius idea!! :D
  • Beautiful post and recipe :) I absolutely love mushroom soup and to me it just fits into any day and dinner meal or lunch:) Will be trying out our recipe as well:) xxxx
  • This look healthy and delicious. Nothing like wholesome food!
  • Love this warm & hearty recipe. You guys have inspired me so much lately! I did a recipe video featuring your Fat Almond Pancake & it turned out beautifully. Healthy, naturally sweet, & full of protein. Thank you!
  • It's still a good time for warm soup where I live and where you live too, don't be afraid to keep those 'winter' type recipes coming. I love avocado toast, and what a nice simple meal it makes for a busy parent or hungry child.
  • Joyce Howard
    It's definitely spring where I live, and this year it came with a totally unexpected backyard crop of morels. Can't wait to try adding some to this recipe!
  • Those toasts look so good! I am always in love with your plates and bowls!
  • Good Thing I just had dinner, otherwise I would run right now to get the ingredients for this beautiful soup! You are so inspiring , thank you! Kati
  • Seriously, my favorite things: avocados and mushrooms. Going to have to make the mushroom soup as I have all the ingredients... even the red rice! x
  • Julia
    Looks amazing! What Csa community are you in? I also live in Stockholm and wonder if I can join one
  • This looks hearty and very healthy. Will have to try it out sometime.
  • Grainne
    at what point do you use the rosemary and thyme?
  • This looks so good!! I have tried so many of your recipes and never been disappointed. Looking forward for the new book!! Take care and have a nice weekend!
  • Absolutely nothing wrong with enjoying soup in the spring! Mushrooms are my favorite vegetable in the world--besides eggplant, sweet potato, pumpkin, spinach and kale, of course! I am so enthralled by your photography and creativity in the kitchen!
  • Georgy
    The season has just turned here in Australia and this mushroom soup has come at a perfect time to make up for the shorter days and less sunshine! I love mushroom soup (well, mushrooms in any form, really) and this combination sounds just perfect. Can't wait to restock on shrooms this weekend
  • Great to know that u are updating your site and best of luck for your website, i am big foody and love to learn new recipes every day. I never tried mushroom soup with plain rice and am definitely going to try this thanks for sharing
  • Emma
    Sorry to hear about your site problems. Glad you managed to post this recipe. The soup sounds delicious and the photos are gorgeous!!
  • I've been expecting to click your blog one of these days and find a brand new site layout! This one is really lovely but I'm sure the new one will be too. We had some spring like days too, but it snowed again today. Comfort food is needed, especially because it was warming up, and this sure looks comforting.

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