Vegan Mushroom Soup
Ingredients
- 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
- 1 cup non-dairy milk
- 3 Tablespoons arrowroot flour (See notes)
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 2 teaspoons lemon juice
- ¼ cup chopped fresh parsley
- ½ cup full-fat coconut milk, canned and chilled (See notes)
Instructions
- Heat a large pot over medium heat. Place butter in a pot and melt, coating the pan.
- Place the onions in the pot, and sauté for 5 minutes. Add the sliced mushrooms, and sauté for an additional 5 minutes until mushrooms are browned and coated in butter. Onions will brown as well.
- Stir in the wine, dill, paprika, tamari sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the non-dairy milk and arrowroot flour. Pour the flour and milk mixture into the soup, and stir thoroughly to blend. Cover pot, and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley, and solid coconut cream. Mix together, and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
- Garnish with extra chopped parsley and cracked pepper. Serve immediately.
- Store in an airtight container in the fridge for 3-4 days.
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