Vegan Wild Mushroom Stroganoff Soup

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! 

This vegan rendition of Stroganoff is transformed into the most delicious comforting plant based soup!

INGREDIENTS :

• 8 oz. Wìld mushroom mìx, slìced (ì used baby bella, shììtake and oyster)
• 1 Tbsp. Olìve oìl
• 2 Cloves Garlìc, chopped
• 1/2 a Sweet onìon, chopped
• 1 Tbsp. Sherry vìnegar
• 1 Tbsp. Tomato paste
• 5 C. Vegetable broth
• 1/2 C. Full fat coconut mìlk, ì used Natìve Forest from Edward and Son's
• 2 C. Wìde noodles, vegan
• 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. .................
4. .......................

full instructions : rabbitandwolves.com

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