This Creamy Vegan Hungarian Mushroom Soup is one of my favorite cold-weather lunches. I often make a double batch of this soup as it can be stored in the freezer for up to 3 months.
To make this delicious creamy soup, start by sautéing onions. Add sliced mushrooms and sauté. Stir in white wine, dill, paprika, tamari sauce, and broth. Reduce heat and simmer. In a separate small bowl, whisk dairy-free milk and arrowroot flour to make a thickening mixture. Pour the thickening mix into the soup and stir to blend. Cover the pot and simmer, stirring occasionally. Stir in salt, ground black pepper, lemon juice, parsley, and coconut cream. Stir well and heat through, but do not boil. To serve, garnish with chopped parsley and a crack of black pepper.
To make the Creamy Vegan Hungarian Mushroom Soup, you will need the following ingredients:
Place butter in a large pot and melt over medium heat. Swirl to coat the pot.
Place 1 ½ cups of onion in the pot and sauté for 5 minutes. Add 1 pound of sliced mushrooms and sauté for 5 more minutes until the mushrooms are browned and coated in butter.
Stir in ⅓ cup of wine, 2 teaspoons of dill, 1 tablespoon of paprika, 1 tablespoon of tamari sauce, and 2 ½ cups of vegetable broth. Reduce the heat to low. Cover the pot and simmer for 15 minutes.
Whisk 1 cup of dairy-free milk with 3 tablespoons of arrowroot flour. Pour the thickening mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 minutes, stirring occasionally.
Add 1 teaspoon of salt and ground black pepper to taste. Stir in 2 teaspoons of lemon juice, ¼ cup of chopped parsley and ½ cup of solid coconut cream. Stir well and heat through over low heat for about 3 - 5 minutes but do not boil.
Serve garnished with chopped parsley and ground black pepper.
This delicious Creamy Vegan Hungarian Mushroom Soup is a fantastic plant-based lunch for cold days. Try making this soup soon and don’t forget to come back to leave a review with your thoughts below.
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Dairy-Free Recipes
Vegan Recipes
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