This soup is the result of the cold temperatures we’re currently experiencing. Think of it as a cross between a creamy mushroom soup and a French onion soup, topped with dumplings! It’s filled with all the good stuff yet prepared in under an hour.

Creamy Mushroom and Dumpling Soup [Vegan]







To Make the Soup:

To Make the Dumplings:

  • 1 cup all-purpose whole wheat flour
  • 3/4 cup plain unsweetened almond milk
  • Pinch of salt
  • 1/2 tablespoon baking powder


  1. In a large saucepan, heat butter over medium heat. Add your diced onions and cook for 8 minutes until soft and fragrant. Meanwhile, prepare your mushrooms and garlic.
  2. Add your sliced mushrooms and garlic and cook for 5 minutes until the water from your mushrooms has evaporated.
  3. Stir in your salt, bay leaves, and thyme.
  4. Pour your Worcestershire sauce and vegetable broth, bring the soup to a boil, and then reduce to medium heat and simmer for 15 minutes.
  5. Meanwhile, prepare your dumplings: Mix your flour with salt and baking powder in a medium bowl. Add your milk and mix the ingredients to make a sticky dough. Set aside.
  6. Transfer the soup to a high-speed blender or food processor, making sure to discard the bay leaves and thyme. Blend until smooth.
  7. Transfer back to the saucepan, then stir in your milk. Top with little pieces of dumpling dough.
  8. Cover and cook over medium heat for 5 minutes or until the dumplings are lightly cooked through.


Store in an airtight container in the fridge or freezer.


Nutritional Information

Per Serving: Calories: 535 | Carbs: 86 g | Fat: 16 g | Protein: 15 g | Sodium: 53 mg | Sugar: 31 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.