Description
Inspired by Hungarian mushroom soup, this creamy vegan mushroom soup is full of flavor and ready in under an hour for a satisfying gluten-free comfort food you’ll love!
Ingredients
- 4 Tablespoons refined avocado oil or olive oil
- 1 1/2 cups chopped onions
- 1 pound (~3-4 cups) Cremini or white button mushrooms, sliced
- Optional: 1/3 cup dry white wine
- 2 teaspoons dried dill weed or 1 1/2 Tablespoons fresh dill, finely chopped
- 1 Tablespoon hot paprika
- Optional: Pinch of smoked paprika
- 1 Tablespoon tamari sauce or coconut aminos
- 2 1/2 cups vegetable or chicken broth
- 1 cup non-dairy milk
- 3 Tablespoons arrowroot flour (See notes)
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup full-fat canned coconut milk, chilled thickened portion (See notes)
Instructions
- Heat a large pot over medium heat. Place butter in a pot and melt, coating the pan.
- Place the onions in the pot, and sauté for 5 minutes. Add the sliced mushrooms, and sauté for an additional 5 minutes until mushrooms are browned and coated in butter. Onions will brown as well.
- Stir in the wine, dill, paprika, tamari sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the non-dairy milk and arrowroot flour. Pour the flour and milk mixture into the soup, and stir thoroughly to blend. Cover pot, and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley, and solid/thickened coconut milk. Mix together, and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
- Garnish with extra chopped parsley and cracked pepper. Serve immediately.
- Store in an airtight container in the fridge for 3-4 days.
Notes
Storage – Once cooled completely, leftover soup can be kept in the freezer for up to 3 months.
Make-ahead Tip – Prepare the soup through step 4, then cool completely and refrigerate. When ready to serve, reheat gently over low heat, stirring often. Once warmed, stir in the lemon juice, parsley, and thickened coconut milk (or dairy option) just until combined. Avoid boiling. If the soup thickens in the fridge, add a splash of broth or non-dairy milk while reheating to loosen it.
Substitutes – Flour– Tapioca may be substituted for arrowroot flour, but the texture will vary. Coconut Milk– Canned coconut cream (chilled thickened portion) may be substituted for a richer flavor. Or use full fat Greek yogurt if dairy is well tolerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American, Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 189
- Sugar: 5 g
- Sodium: 791.1 mg
- Fat: 14.5 g
- Saturated Fat: 8 g
- Carbohydrates: 10.2 g
- Fiber: 2 g
- Protein: 6.9 g
- Cholesterol: 37.3 mg
