This vegan Hungarian Mushroom Soup is a rich, creamy, and satisfying soup that is perfect for a first or the main course. It is special enough for company and just fine for a more casual meal and, paired with some crusty bread or a grilled cheese sandwich takes the idea of comfort food to a whole new place!
- 1 pound of fresh mushrooms, sliced
- 1 large onion, chopped
- 4 Tbs vegan butter, divided
- 3 Tbs flour
- 1 cup unsweetened plant-based milk
- 2–3 tsp dill weed
- 1 1/2 Tbs sweet Hungarian paprika
- 1 Tbs tamari
- 2 tsp salt (reduce to 1 tsp if the broth has salt in it)
- 2 tsp fresh lemon juice
- 2 cups vegan vegetable broth
- 1/2 cup vegan sour cream
- fresh ground pepper
- 1/4 cup parsley for garnish
- In a soup pot, melt 2 Tbs butter and cook the onions for 3-4 minutes, salting lightly.
- Add the mushrooms, 2 tsp of dill, 1/2 cup of broth, tamarind, and paprika. Gently combine, cover, and simmer for 15 minutes.
- In a saucepan, melt the remaining 2 Tbs of butter over medium heat. Whisk in the flour and cook, whisking continually for about 3 minutes.
- Add the milk to the butter and flour mixture and continue to whisk frequently over low heat for about 10 minutes until it is thick.
- Add the milk mixture and the remaining broth to the soup pot, stir gently, cover, and let simmer for about 10 minutes.
- Whisk together the lemon juice and vegan sour cream and add it to the soup pot.
- Add remaining salt, a few grinds of black pepper, and additional dill if desired.
- Serve garnished with chopped parsley.
I use Tofutti sour cream, which tends to be on the thick side. I find that whisking it with lemon juice makes it easier to blend into the soup. If it is still really thick, add an additional Tbs of water when you are whisking them together.
Keywords: soup, mushroom, paprika, non-dairy