Description
This creamy vegan mushroom soup is a comforting and flavorful dish inspired by Hungarian mushroom soup. Prepared with sautéed onions and mushrooms, infused with dill and paprika, and thickened with arrowroot flour and non-dairy milk, it offers a rich and velvety texture without any dairy. Perfect for a cozy gluten-free and vegan meal, this soup comes together in under an hour and serves 4 to 5 people.
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
Seasonings & Liquids
- 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 broth (or chicken broth for non-vegan option)
Thickening & Creaminess
- 1 cup non-dairy milk
- 3 Tablespoons arrowroot flour
- ½ cup full-fat canned coconut milk, chilled
Finishing Touches
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 2 teaspoons lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Heat the Oil and Sauté Onions: Heat a large pot over medium heat and add the avocado or olive oil. Once hot, add the chopped onions and sauté for about 5 minutes until they become translucent and slightly browned.
- Add and Brown Mushrooms: Add the sliced Cremini or white button mushrooms to the pot and continue to sauté for another 5 minutes. Cook until the mushrooms are browned and well-coated in the oil, while the onions also deepen in color.
- Add Herbs and Liquids: Stir in the dried or fresh dill, hot paprika, optional smoked paprika, tamari sauce, and vegetable broth. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes to allow the flavors to meld.
- Prepare and Add Thickening Mixture: In a small bowl, whisk together the non-dairy milk and arrowroot flour until smooth. Pour the mixture into the soup pot, stirring thoroughly to combine. Cover and continue to simmer for an additional 15 minutes, stirring occasionally to prevent sticking and to allow the soup to thicken.
- Season and Add Creaminess: Stir in kosher salt, ground black pepper, lemon juice, fresh parsley, and the solid part of the chilled canned coconut milk. Mix well and heat the soup gently over low heat for 3 to 5 minutes to warm through. Avoid boiling to preserve the creaminess.
- Serve: Garnish with extra chopped parsley and freshly cracked black pepper if desired. Serve the soup immediately hot for best flavor and texture. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Arrowroot flour serves as a gluten-free thickening agent and can be substituted with cornstarch if arrowroot is unavailable.
- For a richer flavor, use refined avocado oil as it has a higher smoke point and neutral taste.
- If you prefer a stronger smoky flavor, add a pinch of smoked paprika along with hot paprika.
- Ensure the canned coconut milk is chilled to scoop out the solid cream part for best creaminess.
- This soup can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian-inspired
