In this incredible vegan rendition of Stroganoff, it is transformed into the perfect plant based soup where coconut cream takes the place of sour cream. Don’t worry, it doesn’t taste anything like coconut. Just a super comforting soup. This is the best thing for winter, but light enough for any time of year! This wild mushroom Stroganoff soup tastes rich like a regular Stroganoff, but incredibly healthy and super quick!
Made with Native Forest Coconut Milk by Lauren of Rabbit & Wolves
- 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. Native Forest Coconut Milk
- 2 C. Wide noodles, vegan
- Salt and Pepper to taste
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!