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5 from 18 votes

Vegan Wild Mushroom Stroganoff Soup

This vegan rendition of Stroganoff is transformed into the most delicious comforting plant based soup!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Servings: 4
Author: Lauren Hartmann

Ingredients

  • 8 oz. Wild mushroom mix, sliced (I used baby bella, shiitake and oyster)
  • 1 Tbsp. Olive oil
  • 2 Cloves Garlic, chopped
  • 1/2 a Sweet onion, chopped
  • 1 Tbsp. Sherry vinegar
  • 1 Tbsp. Tomato paste
  • 5 C. Vegetable broth
  • 1/2 C. Full fat coconut milk, I used Native Forest from Edward and Son's
  • 2 C. Wide noodles, vegan
  • Salt and Pepper to taste

Instructions

  • In a soup pot, heat the olive oil on medium high.  Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper. 
  • Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions. 
  • Now add the veggie broth and coconut milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil. 
  • Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.
  • Taste and season as needed. Serve immediately!