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Wild Mushroom Stroganoff Soup
by rabbitandwolves
8 oz. wild mushroom mix, slicedā €
1 Tbsp. Olive oilā €
2 Cloves Garlic, choppedā €
1/2 a Sweet onion, choppedā €
1 Tbsp. Sherry vinegarā €
1 Tbsp. Tomato pasteā €
5 C. Vegetable brothā €
1/2 C. Full fat coconut milk,ā €
2 C. Wide noodles, veganā €
Salt and Pepper to tasteā €
ā €
Instructionsā €
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. ā €
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. ā €
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. ā €
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.ā €
Taste and season as needed. Serve immediately! Enjoy!

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