This was a lovely smooth soup, seasoned lightly with the taste of mustard and wine. Very nice on a spring day.

Mushroom mustard soup

Serving Size: 4


  • 2 tablespoons vegan margarine
  • 1 lb. fresh mushrooms, thinly sliced
  • 2 teaspoons flour
  • 2 cups vegetable bouillon
  • 1/4 cup white wine
  • 3 Tsp. Dijon mustard
  • salt and pepper
  • 1 potato, grated
  • 1 green onion, sliced thinly on a diagonal

Mushroom mustard soup


  1. Melt the vegan margarine in a large saucepan.
  2. Add the mushrooms and cook, stirring , until the mushrooms soften add the flour and mix.
  3. Add the bouillon, white wine, and mustard
  4. Grate in the potato.
  5. Bring to a simmer and cook for 10 minutes.
  6. Puree to a smooth consistency
  7. Season with salt and pepper.
  8. Ladle into bowls, garnish with diagonally sliced green onions.


Inspired by Sherried Mushroom Mustard Soup Recipe