This vegetarian cream of mushroom soup recipe can be vegan with some very easy changes to the ingredients outlined below. The main ingredient of course is mushrooms. This recipe uses delicious white mushrooms for their firmness and succulent flavor. White mushrooms can also be served raw on salads, but eat them soon after frying because they tend to go soft quickly after.

White mushrooms (sometimes called Button mushrooms) are sold when they are young and small and are available at any market. You will want to look for mushrooms with white, clean caps, free of bruising and blemishes. Keep them in a paper bag if possible, and use them in your soup recipe within a day or two from purchase.