Hungarian Mushroom Soup | Vegan
Easy, earthy mushroom soup with loads of flavor and spices.
Read instructions all the way through before beginning to cook.
2 tbsp vegan butter
Large onion chopped
1-1.5 lbs shiitake mushrooms (or your favorite mushrooms) I use a blend of oyster, shiitake, or whatever the farmers market has.
3 tbsp whole wheat or chickpea flour
2 1/2 tsp. hungarian sweet paprika (or your favorite paprika) 1tsp smoked paprika if you like the flavor
1/2 cup white wine
1 1/4 cups vegetable stock
3 tbsp soy sauce or tamari
1 can of full fat coconut milk
Juice of half a lemon or 1 1/2 tbsp lemon juice
3 tsp dried dill
Salt and pepper
- Heat butter on medium high heat in a large pan. Once hot add the onions and sauté for roughly 5 minutes.
- Chop your mushrooms while the onions cook and then add to the pan. Cook for about 5 more minutes or until mushrooms start to soften.
- While the mushrooms cook, whisk the flour into the vegetable stock, making sure there are no lumps.
- Add the paprika to the mushrooms and stir. Allow the paprika to cook for a minute or two.
- Add the white wine (or splash of vinegar) to the hot pan and stir well making sure to get all the bits off the bottom of the pan. If using white wine allow to cook until the liquid has reduced by half.
- Next add the vegetable stock that you mixed with the flour, the can of coconut milk, and soy sauce. Continuously stir until the soup has started to boil and thicken.
- Remove pan from heat.
- At this point you can either keep the soup chunky or puree 1/3 or 1/2 of it.
- It is really up to you to decide the consistency and chunkiness. If you choose to puree, ladle the hot soup into a high speed blender (Vitamix). Make sure to vent the lid and cover with a towel.
- Add the blended soup back to the pan and combine.
- Next add the lemon juice and dill.
- Recipe adapted from Sunday’s Supper Movement, Family Foodie.