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Creamy Hungarian Vegan Mushroom Soup (Dairy Free)


  • Author: Lindsay Cotter
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4-5 servings 1x

Description

This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that’s perfect for lunch or a light dinner. Gluten free and packed with nutrients!


Scale

Ingredients

  • 4 tablespoons unsalted butter* (I used plant-based butter. See notes for vegan option)  
  • 1.5 cups chopped onions
  • 1 lb fresh mushrooms, sliced. (~3 to 4 cups sliced). Cremini or white button mushrooms.
  • 1/3 cup dry white wine, OPTIONAL. Can be left out.
  • 2 teaspoons dried dill weed or 1.5 tablespoons fresh (finely chopped) 
  • 1 tablespoon hot paprika and pinch of smoked paprika (smoked paprika is optional)
  • 1 tablespoon tamari sauce or coconut aminos 
  • 2.5 cups vegetable or chicken broth
  • 1 cup non dairy milk
  • 3 tablespoons arrowroot flour (tapioca starch may be subbed but texture will vary).
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup greek yogurt or full fat coconut milk (*canned and chilled for vegan option)

Instructions

  1. Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.
  2. Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.
  3. Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
  4. In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally. 
  5. Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  6. Garnish with extra chopped parsley and cracked pepper. Serve immediately or let it cool and store in airtight container in fridge.
  7. May be placed in freezer for up to 3 months. 

Notes

  • 3 tablespoons refined avocado oil or olive oil may be substituted for butter
  • To lower carbs, use full fat coconut cream versus yogurt. For solid coconut cream or milk, be sure to keep the can in the fridge to chill.
  • This recipe was inspired by one of my favorite ALL RECIPES!
  • Category: Soups
  • Method: stove top
  • Cuisine: Hungarian

Keywords: vegan mushroom soup, gluten free, paleo, vegetarian, dairy free, healthy soup recipe

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