INGREDIENTS: - unsalted butter (plant-based for vegan) - onions - fresh mushrooms - dry white wine - hot paprika and smoked paprika - tamari sauce or coconut aminos - broth - non dairy milk - arrowroot flour - salt & pepper - lemon juice - fresh parsley -Greek yogurt or full fat coconut milk
1) In a large pot, melt butter. Place onions and sauté for 5 minutes. Add mushrooms, sauté for 5 more minutes. Stir in wine, dill, paprika, tamari sauce, and broth. Reduce heat to low and simmer 15 minutes.
2) In separate bowl, whisk 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.
3) Finally, stir in the salt, ground black pepper, lemon juice, parsley, and yogurt (or solid coconut milk). Mix together and allow to heat through, 3-5 minutes.
4) Garnish with extra chopped parsley and cracked pepper. Serve immediately or let it cool and store in airtight container in fridge.
This recipe for vegan mushroom soup makes a rich, creamy dairy-free soup. Be sure to use plant-based butter or avocado oil and canned coconut milk in place of the yogurt.
Once cooled, place leftover in a covered container and store in the fridge for up to 5 days. Or in the freezer for 3 months.
This recipe creates a rich, creamy soup that makes the perfect healthy lunch or light dinner that's packed with nutrients!
DINNER OR LUNCH!
FULL RECIPE AT: