VEGAN WILD MUSHROOM STROGANOFF SOUP COOKING DELICIOUS
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!
Ingredients
Ø 8 oz. Wild mushroom mix, sliced (I
used baby bella, shiitake and oyster)
Ø 1 Tbsp. Olive oil
Ø 2 Cloves Garlic, chopped
Ø 1/2 a Sweet onion, chopped
Ø 1 Tbsp. Sherry vinegar
Ø 1 Tbsp. Tomato paste
Ø 5 C. Vegetable broth
Ø 1/2 C. Full fat coconut milk, I used
Native Forest from Edward and Son's
Ø 2 C. Wide noodles, vegan
Ø Salt and Pepper to taste
Instructions
1. 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.
2. 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.
3. 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.
4.
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.
5. Taste
and season as needed. Serve immediately!
Recipe from rabbitandwolves.com
Delicious Food Recipes
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