Description

This creamy vegan mushroom soup is a comforting and flavorful dish inspired by Hungarian mushroom soup. Made with sautéed mushrooms, onions, aromatic spices, and enriched with non-dairy milk and coconut cream, it’s a rich yet dairy-free option perfect for a cozy meal. Ready in under an hour, this gluten-free and vegan soup offers a hearty taste of comfort food without any animal products.

Ingredients

Soup Base

4 Tablespoons refined avocado oil or olive oil
1 ½ cups chopped onions
1 pound (~3-4 cups) Cremini or white button mushrooms, sliced
Optional: ⅓ cup dry white wine
2 teaspoons dried dill weed or 1 ½ Tablespoons fresh dill, finely chopped
1 Tablespoon hot paprika
Optional: Pinch of smoked paprika
1 Tablespoon tamari sauce or coconut aminos
2 ½ cups vegetable or chicken broth

Thickening and Creaminess

1 cup non-dairy milk (such as almond, oat, or soy milk)
3 Tablespoons arrowroot flour
½ cup full-fat coconut milk, canned and chilled

Seasonings and Garnish

1 teaspoon kosher salt
Ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil and sauté onions and mushrooms: Heat a large pot over medium heat and add the refined avocado or olive oil. Once hot, add the chopped onions and sauté for about 5 minutes until translucent. Add the sliced mushrooms and continue sautéing for another 5 minutes until the mushrooms are browned and coated with oil, and the onions start to brown slightly.
Add wine, spices, and broth; simmer: Stir in the optional dry white wine, dried or fresh dill, hot paprika, optional smoked paprika, tamari sauce (or coconut aminos), and vegetable or chicken broth. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes. This allows the flavors to meld and the mushrooms to soften further.
Mix arrowroot flour with non-dairy milk and thicken soup: In a small bowl, whisk together the non-dairy milk and arrowroot flour until smooth. Pour this mixture into the simmering soup, stirring constantly to blend it in without lumps. Cover the pot again and simmer for another 15 minutes, stirring occasionally to prevent sticking and ensure even thickening.
Season and enrich the soup: Stir in the kosher salt, ground black pepper, lemon juice, chopped fresh parsley, and the chilled solid portion of the full-fat coconut milk. Stir thoroughly and let the soup warm through gently on low heat for 3 to 5 minutes, but do not allow it to boil to prevent separation of the coconut milk.
Garnish and serve: Taste for seasoning and adjust if needed. Garnish with extra chopped parsley and a sprinkle of freshly cracked black pepper. Serve the soup immediately while hot for best flavor and texture.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently before serving.

Notes

Arrowroot flour is used as a gluten-free thickener; you can substitute with cornstarch if necessary.
Full-fat coconut milk adds richness and creaminess; ensure to use the solidified part from a chilled can for best texture.
Dry white wine is optional but adds depth of flavor; omit or replace with extra broth if preferred.
This soup is vegan and gluten-free, suitable for plant-based and dairy-free diets.
For added protein, garnish with toasted nuts or serve with crusty bread.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Hungarian-inspired