Vegan Wild Mushroom Stroganoff Soup (2024)

December 21, 2017 by Lauren Hartmann 80 Comments

*This post may contain affiliate links in the recipe card*

Noodle soups are the best soups, obviously.

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!

I started by sauteing a mixture of 3 kinds of mushrooms(you can use any you like), onions and garlic. Until nice and brown and all yummy! Then veggie broth and coconut cream are added, then you just cook the noodles right in the soup liquid. So, not only quick, but only one pot is needed!

This Stroganoff soup is also flavored with sherry that is used to deglaze the pan and get all the scrumptious little bits stuck to the bottom. Then tomato paste is added and it creates such an amazing soup, that has very few ingredients but manages to be super full of flavor.

Serve this with a hunk of bread and some fresh herbs on top, and you will impress even the heaviest of meat eaters and all the naysayers. Having family over this holiday season? Is it cold outside while family is visiting? You are going to want to make up a big pot of this vegan soup. You don’t even need to tell them it is vegan, they won’t know.

December and January are my favorite soup months, and this may be my favorite soup. I will let you in on a little secret though, I am a fan of any soup that is carb heavy! The abundance of noods in this soup make me want to eat it for every meal forever and ever and ever.

Vegan Wild Mushroom Stroganoff Soup

Print Recipe

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

Course Soup

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 4

Author Lauren Hartmann

Ingredients

8 oz. Wild mushroom mix, sliced (I used baby bella, shiitake and oyster)
1 Tbsp. Olive oil
2 Cloves Garlic, chopped
1/2 a Sweet onion, chopped
1 Tbsp. Sherry vinegar
1 Tbsp. Tomato paste
5 C. Vegetable broth
1/2 C. Full fat coconut milk, I used Native Forest from Edward and Son’s
2 C. Wide noodles, vegan
Salt and Pepper to taste

Instructions

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.
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.
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.
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.
Taste and season as needed. Serve immediately!

Video

Vegan Wild Mushroom Stroganoff Soup (10)

Vegan Wild Mushroom Stroganoff Soup (11)

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Reader Interactions

Comments

Karen
December 29, 2017 at 8:58 am
This was delicious! My whole family (2 parents and a 3 and 1 year old) went back for seconds. Thanks for sharing!
Reply
- Zsch
  June 10, 2021 at 11:14 pm
  Hey can you freeze the soup?
  Reply
Jennifer
January 2, 2018 at 11:53 am
I am making this for dinner tonight. Would it be okay to use quinoa noodles?
Reply
- Lauren Hartmann
  January 2, 2018 at 4:55 pm
  Absolutely! I’m sure that would be great!
  Reply
- Wade Rake
  March 8, 2022 at 2:57 pm
  I’m using cabbage instead of noodles wish me luck
  Reply
PanarchyInTheUK
January 14, 2018 at 7:41 am
Just made this for lunch on a damp, grey Sunday. Absolutely delicious – it’s one of those dishes where the sum is greater than the parts! Nourishing and savoury and bursting with flavour. One of my cups of broth was actually soaked dried shiitake mushrooms, so it added extra mushroomy flavour. I didn’t have wild mushrooms, so made do with a pack of white button mushrooms and cultivated oyster mushrooms. I imagine this would be superb with foraged parasols or ceps. Will definitely be making again!
Reply
Deborah Winter
January 21, 2018 at 10:43 pm
Would you know the number of approximate calories ? I would love to try this but on a very Strict 😔 diet….
Reply
Robin Sidewitz
March 20, 2018 at 12:07 pm
This sounds absolutely delicious. Is there any hint of a coconut taste is this? That would not please some of my hungry takers.
Reply
- Lauren Hartmann
  March 20, 2018 at 5:42 pm
  It totally does not taste like coconut! I don’t think you can tell at all!
  Reply
Meredith
April 9, 2018 at 7:24 pm
Delicious! Wow! Used white mushrooms since that’s the only kind hubby likes. Can’t beleive how good this was and it came together so quickly!
Reply
Dani
April 14, 2018 at 3:42 pm
What brand of noodle do you use for this? I’m struggling to find wide vegan noodles.
Reply
- Lauren Hartmann
  April 14, 2018 at 3:55 pm
  See Also
  The One Right Way to Make Stuffing Best Ever Vegan Bacon!Baked Vegan Mac and Cheese 13 Insanely Delicious Ways To Use Ricotta Cheese
  I usually order them on Amazon. I generally get Pastamore brand, but there are a lot of options on Amazon.
  Reply
  - Lauren
    June 20, 2021 at 1:23 am
    
    I searched on Amazon for that brand could you link? I’m having trouble finding too.
    Thank you!
    Reply
    - Karen
      January 17, 2022 at 6:18 pm
      I can not find them on Amazon either.
      Reply
- Vickie
  February 2, 2020 at 10:35 pm
  We found dairy free noodles at our hyvee
  Reply
- Lori
  February 17, 2020 at 4:03 pm
  Wal-mart (of all places) carries an eggless egg noodle
  Reply
Summer
September 7, 2018 at 11:03 pm
I luuuurrrrrrv this soup and so does my husband. It’s so delicious and it comes together pretty fast. Making it again tonight!
Reply
- Lauren Hartmann
  September 8, 2018 at 11:03 am
  Woohoo! So happy to hear that!
  Reply
Julia
October 25, 2018 at 12:28 pm
Can I use white wine vinegar instead? I can’t find sherry vinegar in my country 😢
Reply
- Lauren Hartmann
  October 25, 2018 at 11:30 pm
  Sure! I think that would be great!
  Reply
Ashley
October 29, 2018 at 6:33 pm

This soup was SO easy and tastes amazing! I made it last night and had the leftovers for lunch today and will still probably make it once more this week. It’s perfect for this yucky cold I have going on right now. Thanks so much!!!
Reply
- Lauren Hartmann
  October 30, 2018 at 2:34 pm
  I’m so glad you liked it, and I hope you feel better soon!
  Reply
Mandy
November 6, 2018 at 7:18 pm
Could you add vegan sour cream to this like tofinni?
Reply
- Lauren Hartmann
  November 7, 2018 at 5:23 pm
  Sure! I bet that would be great!
  Reply
Alicia
November 11, 2018 at 5:23 pm

This was amazing. I will say that if you want leftovers, cook egg noodles separate to avoid all the liquid being absorbed.
Reply
Nicole M Moore
November 12, 2018 at 3:27 am

We had this for dinner just now and it was SO yummy!!
Thank you so much for sharing 🙂
Reply
Alexandria Phillips
November 12, 2018 at 9:36 pm

So so so good!! I made a double batch for diner tonight and everyone is happy with it. I subbed almond milk and a bit of cornstarch for the coconut milk but other then that I followed the recipe.
Reply
- ACC
  September 21, 2020 at 11:34 pm
  I realize you made this almost 2 years ago, but I’m wondering if you recall around how much corn starch you used for the 1/2 cup of almond milk?
  Reply
Zippo Paris
November 24, 2018 at 8:27 am
5 C. = 5 cans?
1/2 C. = 1/2 cans?
Reply
- Lauren Hartmann
  November 24, 2018 at 1:45 pm
  C. stands for cups.
  Reply
Jen
January 7, 2019 at 12:45 am

Absolutely delicious. Whole family loved it- we will definitely make again. Thank you!
Reply
Carolyn
January 21, 2019 at 7:43 pm
At times I get confused on the “full fat” coconut milk…do you mean just the canned coconut milk or “Coconut cream” like you use in making pina colada’s?
Reply
- Lauren Hartmann
  January 21, 2019 at 11:28 pm
  See Also
  Vegan No-Chicken Nuggets
  When I write full fat coconut milk in a recipe, I just mean the thicker canned kind. Sometimes it will say full fat on the can or the kind that says coconut cream is usually the same thing. You can use lite coconut milk if you prefer, I just use this term for the kind that isn’t the thin coconut milk in a carton.
  Reply
Roxanne L. Sayce
February 5, 2019 at 8:47 pm

Best soup EVER ! Made a huge pot and froze half…(it freezes well.) I also doubled the mushrooms so it took on a “stew” consistency……..Flavor was superb and the mushrooms were “better than beef” ! This soup will be in my “best recipe” file !!! Thank you !!!!
Reply
Rose
March 10, 2019 at 1:22 am
This soup is incredibly delicious! I love love love mushrooms!! I made it today in about 30 minutes – the broth is so flavorful it tasted like it had been simmering for hours. This is my new go to soup and meal – pairs perfectly with a green salad. I can’t wait to try other Rabbit and Wolves recipes.
Reply
Margie
June 3, 2019 at 5:03 pm
Soooo delicious!!! I made a second batch w/o noodles to freeze. Also added frozen peas at the end for color and to help cool. Leftovers are even better if that was possible. Oh yeah, and I added soy curls for a bit of extra protein. Thank you for the recipe.
Reply
MH
July 11, 2019 at 7:28 am

This is the best cold weather (or anytime) comfort food. The mushrooms and coconut milk together are so rich and delicious. I add crumbled beyond meat burger and vegan Worcestershire when I want something a little heavier, it’s sooo “meaty” and satisfying. Pair it with arugula salad and sourdough garlic bread. Probably my favorite dinner recipe!
Reply
M
October 2, 2019 at 3:36 pm

This soup is amazing! Ive been eating it for lunch and dinner its that good!
Reply
Courtney R
October 30, 2019 at 2:35 pm
Yet another easy yet delicious recipe! I used different noodles, white button mushrooms and red wine vinegar instead of sherry. I loved the simplicity! I was hungry at 10pm last night and needed something comforting and quick. This fit the bill. I’m now eating leftovers for breakfast as well. haha Thank you Lauren!
Reply
Ashleynicole Fowler
November 27, 2019 at 3:32 pm

This was so savory and warming. I added nooch to give it a more cheesy flavor *chef kiss* .
My partner and I agree your recipes never disappoint! Thanks so much you are a vegan national treasure!
Reply
Mtbspring
December 31, 2019 at 1:14 am
December 30, 2019. Have had this recipe saved for a while. Bought all ingredients this weekend and had my husband follow recipe while I was at work today (and earache/not feeling well). This is Ahmazing!!
Reply
Diosdado M
January 14, 2020 at 2:22 am
I’ve tried many veg broth and they aren’t great, what kind do you use for this recipe?
Thank you.
Reply
- Lauren Hartmann
  January 22, 2020 at 4:48 pm
  I usually get Trader Joe’s brand veggie broth!
  Reply
Kevin Phan
January 16, 2020 at 12:59 am

Tried this and loved it! I feel great after eating this soup and my sister could not stop eating it! Great for this winter weather!
Reply
Elizabeth
January 25, 2020 at 2:38 am

Simple but tasty recipe! My boyfriend ate the entire soup during the week and complimented its flavor. Used button mushrooms only, but still a nice dish! Great with some crusty bread.
Reply
Mel Vicc
April 9, 2020 at 1:35 am

Delicious!
Reply
Mel
April 11, 2020 at 2:21 am

Super delicious and super easy! Thank you
Reply
Melody
April 15, 2020 at 8:49 pm

This was very good! Cooking the noodles in the sauce thickens everything very nicely. The sherry gives it a good souring taste. Like a creamy mushroom soup. You can’t taste the coconut.
Reply
Marianne Simon
April 19, 2020 at 2:25 am

Made this tonight for me and my husband. We gobbled it all up!!! Such a good flavor and comes together in no time at all. Thank you for sharing 😊
Reply
Michelle
May 29, 2020 at 7:19 pm

This is so delicious. I was so shocked that my non vegan 10 year old wanted to taste AND ate a whole bowl, broth and everything! Then asked for my leftovers the next day (booooo, less for me).
Definitely making this again, and adding more even mushrooms and garlic (I love mushrooms and garlic!).
Reply
Brooke Mogy Watkins
September 25, 2020 at 3:20 pm
Can this be made in a crock pot?
Reply
- Julie Grace
  October 15, 2020 at 4:51 pm
  We would say probably not.
  Reply
JennyL
October 13, 2020 at 6:00 pm

We loved this! Agree with all the positive comments below. Better than the sum of its parts, couldn’t detect the coconut (husband is anti-coconunt), and surprisingly addictive. “Not that hungry” husband went back for seconds and raved *multiple* times. I added a small chopped carrot, two chopped leaves of kale, and used baby bellas only, but will make again with other types of mushrooms, too. Thank you so much for this recipe, I am excited to try many more from Rabbit and Wolves!
Reply
- Julie Grace
  October 15, 2020 at 4:20 pm
  Love this. Thanks for sharing!
  Reply
Doreen Tucker
February 7, 2021 at 3:09 pm
Does this freeze well?
Reply
Debbie
February 16, 2021 at 3:38 pm

Tis is the sou of childhood dreams. My kids lapped it up. I added a level spoon of smoked paprika to recreate memories of Prague. I was transported. Thank you so much for sharing xx
Reply
Linda
September 29, 2021 at 11:09 pm

I make this soup.all the time. It’s fantastic. I do add Gardein meatballs for my hubby who needs a more substantial soup.
Reply
Joe Zigmund
October 30, 2021 at 1:25 am

Crafted this soup tonight for my girlfriend and it was AMAZING! So flavorful. Handmade my own semolina noodles to go with it. I have a very happy gf tonight…will be making this again for sure. Thanks for the recipe!
Reply
Abby Morris
January 14, 2022 at 8:09 am

Made this last night. Super fast and easy, and really delish! This will go into my regular rotation. I love soups!
Reply
Robin Francis
May 15, 2022 at 3:04 pm

Made this recipe last night , so good!!! I polished off the leftovers for lunch today. Please keep them coming. .. This recipe brings joy to my soul, can’t help smiling while eating it, lol
Reply
Kay McGhee
December 19, 2022 at 10:43 pm

This soup was DELICIOUS!! I must admit i was quite skeptical because of the soup’s simplicity! I was very pleasantly surprised! I used white and portobello mushrooms, along with red wine vinegar (didn’t have sherry vinegar) and didn’t add the full 2 cups of noodles. Still, it turned out amazingly well! Thank you so much for sharing! If you’re hesitant, try it – you will NOT be disappointed!
Reply
Claire
July 5, 2023 at 11:38 am

We followed the recipe exactly except we only had ramen noodles on hand. We can confirm that this makes an outstanding ramen soup base 🙂 10/10
Reply
Pauline
October 13, 2023 at 6:01 pm

This was so good! I rehydrated a variety of mushrooms. Came together quickly as well,
Reply
Janine
October 25, 2023 at 1:30 pm

This was excellent I used a Maitake mushroom from Costco and the Costco ramen noodles. Other than that I followed the recipe exactly. This is the second recipe I have tried and loved from your site so pretty excited to have discovered this site. Makes a plant based lifestyle much easier
Reply
Tina Whittle
January 11, 2018 at 11:40 pm
My husband could not believe how delicious this was. We ate it with a lovely sourdough from a local bakery and really enjoyed it. Thank you!
Reply
Lauren Hartmann
January 12, 2018 at 10:32 am
That is awesome! You made my day!❤
Reply

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