Oyster Mushroom Soup (Ready in 20 Minutes)

Name: Oyster Mushroom Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 cups king oyster mushrooms (sliced ); 4 cups shiitake mushrooms (sliced ); 1 can white beans (I used butter beans ); 2 cups mushroom broth; 2 cans coconut milk (full fat); 1 tbsp vegan butter (or coconut oil); ½ cup shallot (diced ); 1 tbsp garlic (minced or paste); 2 tbsp white miso paste; 1 bunch thyme (fresh); 1 ½ tsp salt; ¼ tsp black pepper; ⅓ cup chives (finely minced )

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This oyster mushroom soup is full of savory, earthy, and umami-rich flavors! It features shiitake and king oyster mushrooms, creamy white beans, and a decadent coconut milk broth. With only 20 minutes of prep and cooking time, this quick and comforting dish is perfect for any night of the week.

Oyster mushroom soup garnished with chives in a wooden serving bowl.

If you’re looking for a twist on regular vegan mushroom soup, this oyster mushroom soup is the solution! It perfectly highlights the natural flavors of mushrooms in a hearty, satisfying way.

Why I Love This Recipe

Whenever I need a comforting yet quick-to-make meal, this oyster mushroom soup is always my go-to, especially as the weather starts to cool down. With just one pot and a few basic ingredients, it comes together so easily, making it great for busy days!

The combination of mushrooms packs a savory punch and adds a delicious texture, while the coconut milk makes the broth lusciously creamy.

I like to add a few more aromatics, like thyme, garlic, shallot, and miso paste, for a soup that suits any season. Serve it with a slice of semolina bread or a harvest salad for the ultimate meal!

Ingredient Notes

Oyster mushroom soup ingredients laid out with labels. — The veggie broth used for this recipe was mushroom broth.

Here’s everything you’ll need for this oyster mushrooms soup recipe:

King Oyster Mushrooms: Provide a meaty, dense texture. You should be able to find king oysters in most grocery stores, but I find the best place is in an Asian food market.
Shiitake Mushrooms: Add an earthy, umami richness to the soup. Again, look for shiitake mushrooms at your local Asian food market.
White Beans: I use butter beans for a creamy flavor and texture. They also add protein and make the soup more filling without overpowering the other flavors.
Mushroom Broth: Deepens the mushroom flavor, creating a savory base for the soup.
Coconut Milk: Full-fat canned coconut milk gives the soup a rich, creamy texture. It also balances the mushrooms' earthiness with a subtle sweetness.
Vegan Butter: To sauté the aromatics, adding a rich flavor and silky mouthfeel.
Shallot & Garlic: Both aromatics add extra savory, full-bodied flavor to the soup. Use freshly minced garlic or garlic paste, not garlic powder, for the best results.
White Miso Paste: Adds a delicate umami flavor that enhances the overall depth of the soup without being overpowering. Look for miso paste at your local Asian food market.
Thyme: Fresh thyme infuses the soup with a fragrant, herbal note that complements the mushrooms perfectly.

Substitutions

Mushrooms: Cremini mushrooms can be used in place of king oyster mushrooms for a different texture and slightly more intense flavor. Button mushrooms will also work if shiitake mushrooms are unavailable (they will provide a good texture but a milder flavor).
Beans: Cannellini beans or great northern beans can be used instead of butter beans for a similar creamy texture.
Broth: If mushroom broth is unavailable, vegetable broth will work in a pinch!
Coconut Milk: Almond milk or cashew cream can be used for a lighter version, but the soup will be less rich and creamy. Use an equivalent amount to the coconut milk.
Vegan Butter: If you don’t have any vegan butter on hand, just use coconut oil.
Shallots: The best substitute for shallots is red onions. They have a slightly stronger taste, so you may want to use a bit less.
Miso Paste: Yellow miso paste (shinshu miso) can be used for a slightly stronger flavor. Or, leave the miso paste out for a simpler oyster mushroom soup.
Thyme: Other fresh herbs that work well with mushrooms include rosemary, sage, and parsley. Test them all out to see what you prefer!

How to Make

You’ll love how quickly and easily this oyster mushrooms soup comes together! Just follow my tips and tricks for the best results.

Preparation

Chopped oyster mushrooms, shiitake mushrooms, diced shallots, and a bowl of butter beans

Start by wiping and slicing the king oyster and shiitake mushrooms into even pieces (never wash mushrooms under running water to prevent a soggy texture—wiping them is completely okay!). Dice the shallots finely and mince the garlic if you’re not using a paste.

Cooking

Sautéed shallots and garlic in a dutch oven.

Step 1
Melt the vegan butter in a Dutch oven or large pot over medium. Add the diced shallots and sauté until they become soft and translucent. Stir in the minced garlic and cook for another few minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter and overpower the soup (lower the heat if necessary).

Sautéed oyster and shiitake mushrooms in a dutch oven.

Step 2
Add the sliced king oyster mushrooms and only 1 cup of the shiitake mushrooms to the pot. Cook them for about 5 minutes, stirring occasionally, until the mushrooms soften and shrink in size. Once the mushrooms are cooked, remove the pot from the heat.

Step 3
Transfer the aromatic sautéed mushrooms, along with the butter beans and broth to a high-speed blender. Blend until you achieve a smooth and creamy mushroom purée. Pour the mixture back into the pot over medium heat.

Oyster mushroom soup with a tied thyme bunch in a dutch oven.

Step 4
Add the full-fat coconut milk to the pot and whisk in the miso paste until it dissolves completely (incorporating the miso paste at this stage preserves its beneficial enzymes, which can be destroyed by high heat). Tie a tight cooking string around the thyme bunch and drop it into the soup. Add the reserved shiitake mushrooms and cook the soup for 10 minutes on medium.

A spoonful of oyster mushroom soup lifting from a bowl full.

Step 5
Remove the thyme bunch from the pot and discard it. Season the soup with salt and black pepper to taste, and cook for another few minutes to allow the flavors to meld together. Taste your oyster mushroom soup and adjust the seasoning if necessary, then serve with fresh chives!

Expert Tip

Sautéing the mushrooms until they are golden brown is essential for developing a deep, savory base. Don’t stir them too frequently to give them time to develop a crust (which equals more flavor).

Blending a portion of the mushrooms with the broth creates a smooth, creamy texture that makes this oyster mushroom soup feel indulgent yet light. I don’t recommend skipping this step!

Cooking Tips

Use Fresh Mushrooms: Fresh mushrooms offer the best flavor and texture. Avoid using dried mushrooms unless they have been rehydrated properly.
Blend Carefully: Whenever you’re blending hot liquids, I suggest working in batches to allow steam to escape and prevent accidents.
Choose Quality Coconut Milk: Use good-quality canned full-fat coconut milk for the silkiest texture and creamiest flavor. Usually, Thai brands are the best!

Frequently Asked Questions

Can I add other vegetables?

Yes! Carrots, leeks, and celery would all make great additions, adding more texture and savory flavor to the soup.

What can I do if my oyster mushroom soup is too thick?

If your soup is too thick, thin it out with additional mushroom broth or water until it reaches your preferred consistency.

Can I make this soup without a blender?

Yes, but the texture will be different. If you don’t blend it, the soup will have a brothier consistency with more texture from the mushrooms (the flavor will still be great, though!).

Storing & Reheating

If you have leftover oyster mushroom soup, let it cool to room temperature before storing it.

Fridge
This soup can be stored in the fridge in an airtight container for up to 3 days. To prevent condensation, make sure the soup is completely cool before sealing the container.

Freezer
Freezing is another option for longer storage. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 2 months.

Reheating
Thaw the soup in the fridge overnight, then reheat it gently on the stove over medium until warmed through. If the soup has thickened too much, add a splash of mushroom broth or water.