Wild Mushroom Stroganoff Soup (Vegan)

Recipe from Rabbit and Wolves 

Husband Tested in Alice's Kitchen

Makes 4 generous servings

For a quick and easy to make comforting soup, this sure did fit the bill.  Add a crisp green salad and a crusty bread to make an especially nice meatless meal.

8 ounces wild mushroom mix, sliced (I used cremini and shiitake mushrooms.)

1 Tablespoon olive oil

2 cloves garlic, chopped

1/2 sweet onion, chopped

1 Tablespoon sherry vinegar or cream sherry

1 Tablespoon tomato paste

5 cups vegetable broth

1/2 cup full fat coconut milk

2 cups wide noodles (Make sure the noodles are vegan.)

Kosher salt, to taste

Freshly ground pepper, to taste

Vegan Parmesan Cheese for serving if desired

In a soup pot, heat the olive oil on medium high.  Add the onions, garlic, and mushrooms.  Saute for about 3-5 minutes.  Add the sherry vinegar and stir to get up any bits off the bottom of the pot.  Sprinkle with salt and pepper.  Add the tomato paste and stir well to mix with the mushrooms.  Add the vegetable broth and coconut milk.  Stir to combine.  Bring to a boil.  Add the noodles and reduce to simmer.  Cook the noodles until al dente or for however long the noodle package instructions say.  Taste and add seasoning as needed.  Serve immediately.