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.


  • Laura McNeely
    Hello! To start off, I REALLY love the blog's new look. Congratulations! I hope this update will help bring in more readers, as it is much easier to navigate than before. Secondly, out of all the years I have been using your website, I have yet to thank you for all that you do! Healthy eating is something I hold dear to my heart and your blog is a staple recourse in my home. Thank you for being one of my biggest supporters. Thirdly, way back in the day an old friend of mine would put a bit of miso paste in her mushroom soup. Im curious, do you think miso paste would or would not combine well with your version of mushroom soup? I fear ruining such a beautiful recipe! I send you both all my warmth! - One of your many dedicated readers, Laura McNeely.
  • The soup looks really healthy and delicious. Saved the recipe and going to try it soon!
  • I have been so into making soups lately despite Singapore being still very warm and humid. Am preparing for the colder, rainier december and November months, hopefully!! Just made my wild mushroom soup with no butter, using oats instead to thicken it. I need to try using coconut oil instead. I think it will really upped the flavour a lot! Thanks for the idea. Check out my recipe here if you are interested:

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