Heat a large pot over medium heat, melt butter. Add the onions, sauté for 5 minutes. Add the sliced mushrooms, sauté for additional 5 minutes.
Stir in dill weed, paprika, tamari sauce, and broth. Reduce heat to low and simmer covered for 15 minutes.
In a bowl, whisk the milk and arrowroot flour. Pour mixture into the soup, stir, cover and simmer for 15 minutes.
Stir in the lemon juice, parsley, solid coconut milk, salt and pepper. Heat over low for 3-5 minutes. Garnish with extra parsley if desired.
Inspired by Hungarian mushroom soup, this creamy vegan mushroom soup is full of flavor and ready in under an hour for a comfort food you'll love!
Think of this healthy mushroom soup recipe as a lightened-up version of your grandma's soup...dairy-free and gluten-free of course. Serve with a hunk of crusty gluten-free bread!
Feel free to add in extra veggies or plant based protein of choice to boost this soup recipe even more.
FULL RECIPE AT: