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Low FODMAP creamy mushroom soup in a bowl

Low FODMAP creamy mushroom soup

  • Author: Karlijn
  • Total Time: 30 min
  • Servings: 4 1x
  • Diet: Vegan


A delicious and simple recipe for low FODMAP creamy mushroom soup. Made with oyster mushrooms and canned mushrooms. Gluten-free, lactose-free and vegan.


  • 300 g (10.6 oz) oyster mushrooms
  • 200 g (7 oz) canned mushrooms (you can also use only oyster mushrooms)
  • 50 g (1.8 oz) lactose-free margarine
  • 50 g (1.8 oz) gluten-free flour
  • 3 stalks of spring onion, the green part only
  • 2 low FODMAP stock cubes
  • 1 litre (4 cups) water
  • 150 ml (5 fl. oz) vegan cooking cream (I used Oatly oat cuisine)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • Fresh oregano
  • Fresh parsley


  1. Clean the oyster mushrooms and cut them into pieces.
  2. Drain the canned mushrooms and rinse with water. Drain well.
  3. Heat a quarter of the margarine in a soup pan and fry the mushrooms for 5 minutes.
  4. Add the rest of the margarine and melt.
  5. Add the flour and stir through the mushrooms. Fry for 1 minute.
  6. Make the stock by dissolving the stock cubes in 1 liter boiled water.
  7. Add the stock to the mushrooms. Stir well with a whisk, so you won’t get any lumps.
  8. Add the vegan cooking cream and leave the soup to boil for 10 minutes on low heat.
  9. Taste and season the soup with salt and pepper.
  • Prep Time: 30 min
  • Category: Soup
  • Method: Boiling
  • Cuisine: International


  • Serving Size: 1 serving (1/4 of the recipe)
  • Calories: 192
  • Fat: 11
  • Carbohydrates: 17
  • Fiber: 3
  • Protein: 4

Keywords: low FODMAP creamy mushroom soup, vegan creamy mushroom soup, gluten-free mushroom soup, lactose-free creamy mushroom soup