Button mushrooms (Agaricus bisporus) and other mushroom-rich vegan soups still delivered strong antioxidant and anti-inflammatory activity after simulated digestion. Antioxidant capacity reached about 14.5 µmol Trolox equivalents per g, while compounds that block acetylcholinesterase, an enzyme tied to memory decline, remained active after digestion. The results show that even after the digestive process, mushroom-based soups can retain measurable brain- and inflammation-supporting bioactivity.