The original recipe came out of a vegetarian magazine in the '90s. It can be made vegan by using egg-free noodles and either omitting the sour cream or by using vegan sour cream.
8 cups vegetable stock*
2 large russet potatoes, peeled & cut into 1” cubes
1 large carrot, peeled & sliced
2 tbsp. oil
1 medium onion, finely chopped
2 cups fresh mushrooms, sliced
2 Tbs. white whole wheat flour
2 cups dried noodles (egg-free)
seasonings of choice (to taste)
vegan sour cream
*Edward and Sons Vegan Bouillon is my favorite.
1. In a large soup pot, add potatoes and carrots to vegetable stock. Bring to a boil; reduce heat, and simmer, partially covered, until vegetables are tender about 15 minutes.
2. Heat oil in a large skillet over medium heat. Add onions and sliced fresh mushrooms, sauté, stirring frequently, until onions are dark golden, about 15 minutes.
3. Sprinkle flour over vegetables in skillet, stir to coat, and cook for 1 minute, stirring constantly. Add a cup of hot stock and stir to blend.
4. Add contents of the skillet to the soup pot and stir to combine. Add noodles and simmer until tender, about 8 minutes. Season to taste. Serve topped with yogurt or sour cream and chopped dill, if desired.
Servings: Approximately 6.