Easy Vegan Mushroom Soup

Hungarian Style Vegan Mushroom Soup is so easy to make with Portobello mushrooms and pantry ingredients. This healthy soup is dairy-free, gluten-free and is perfect for a cozy family meal.

Ingredients:

– ▢2 tablespoon olive oil – ▢14 oz mushrooms  – ▢1 medium onion  – ▢2 stalks celery diced – ▢4 teaspoon arrowroot starch or 2 tablespoon of all-purpose flour – ▢2 teaspoon sweet paprika – ▢4 medium potatoes diced – ▢2 tablespoon Tamari – ▢2 teaspoon dried thyme – ▢5 c vegetable broth – ▢1 c plant milk  – ▢¼ c plant yogurt optional – ▢2 cloves garlic – ▢salt, pepper

– Heat 1 tablespoon of olive oil in a large pot and over medium heat. Add mushrooms, ¼ teaspoon of salt and sauté stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Transfer mushrooms to a plate.

– In the same pot, heat the the remaining 1 tablespoon of oil and add onion and celery. Sauté for 5-7 minutes or until the vegetables have softened.

– Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary)

– Add potatoes, soy sauce, thyme, broth, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes. – Add ¾ of cooked mushrooms back into the pot along with plant milk and cook for 5 more minutes or until the potatoes are soft.

– Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat. – Divide the soup among serving bowls, top with remaining mushrooms and drizzle with some more plant yogurt if desire.

More vegan mushroom soups:

Mushroom Bean Soup