- 4 tbsp plant-based Unsalted butter
- 1½ cups Onionchopped
- 1 lb Cremini mushroomsor white button mushrooms, sliced
- â…“ cup Dry white wineoptional
- 2 tsp Dilldried dill or 1½ tbsp fresh finely chopped
- pinch Smoked Paprikaoptional
- 1 tbsp Ground paprikahot
- 1 tbsp Tamari sauceor coconut aminos
- 2 ½ cups Vegetable broth
- 1 cup Non-dairy milk
- 3 tbsp Arrowroot flourtapioca starch may be subbed but texture will vary
- 1 tsp Kosher Salt
- Black pepperto taste
- 2 tsp Lemon juice
- ¼ cup Parsleyfresh, chopped
- ½ cup Coconut milkfull fat, chilled
Creamy Vegan Hungarian Mushroom Soup
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:
Steps to make Creamy Vegan Hungarian Mushroom Soup
1 | Melt butter | 3 |
2 | Brown onions and mushrooms | 10 |
3 | Add soup ingredients and simmer | 15 |
4 | Thicken soup | 15 |
5 | Season and add remaining ingredients | 5 |
6 | Serve | 1 |
Recipe Reviews
Delicious dairy-free soup! Thanks!
Write your own review