Hungarian Mushroom Soup
This vegan Hungarian mushroom soup is made with tender cremini mushrooms in a rich, creamy, paprika-infused broth. Finished with a touch of lemon and fresh dill, it's the ultimate bowl of comfort food!
Servings: 5
Calories: 210kcal
Equipment
- 1 High-powered blender
Ingredients
- ¼ cup vegan butter
- 1 ½ pounds cremini mushrooms, sliced
- 1 medium onion, diced
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons sweet paprika (not smoked paprika)
- 5 cups vegetable broth, divided
- ½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- ¼ cup chopped fresh dill, plus more for garnish
- ¼ cup chopped fresh parsley, plus more for garnish
- Vegan sour cream or cashew cream, for serving
Instructions
- Melt the vegan butter in a large pot over medium heat, then add the mushrooms. After a few minutes, the mushrooms will begin to release their juices. Continue cooking them and stirring occasionally, until most of the liquid has evaporated, about 15 minutes.
- Stir in the onion and cook it with the mushrooms until it starts to soften, about 5 minutes, stirring occasionally.
- Sprinkle in the flour and paprika, then stir well to coat the mushrooms. Cook the mixture for 1 minute, stirring constantly.
- Add 3 cups of the broth, stirring in just a bit at a time, until all has been added and there are no lumps from the flour. Raise the heat and bring the liquid to a boil, then reduce the heat and let the soup simmer for 15 minutes, until the mushrooms are very tender and the broth has reduced slightly.
- While the soup simmers, add the remaining 2 cups of broth to a high-powered blender, along with the cashews. Blend until smooth and milky.
- Stir the cashew mixture into the soup and continue simmering for 1 to 2 minutes, until heated through.
- Remove the pot from heat. Stir in the lemon juice and soy sauce. Season the soup with salt and pepper to taste, then stir in the dill and parsley.
- Ladle the soup into bowls and top each one with a dollop of vegan sour cream or cashew cream and a sprinkle of fresh dill and parsley. Serve.
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Sodium: 1229mg | Potassium: 829mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2401IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg