🌿 Vegan Hungarian Mushroom Soup – A Flavorful Delight

Experience the rich and robust flavors of Hungarian cuisine with our Vegan Hungarian Mushroom Soup. This hearty and comforting dish captures the essence of traditional Hungarian flavors while offering a plant-based twist that is both satisfying and nutritious. With earthy mushrooms, aromatic herbs, and a creamy broth, this soup is sure to warm your soul and tantalize your taste buds. Perfect for chilly evenings or any time you crave a bowl of comforting goodness.

🛒 Ingredients

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 pound mushrooms, sliced (such as cremini or button mushrooms)

• 1 teaspoon paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried dill

• 4 cups vegetable broth

• 1 cup plant-based milk (such as almond or soy milk)

• 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

• Vegan sour cream, for serving (optional)

👩‍🍳 Instructions

1. Sauté Onions and Garlic

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. Cook Mushrooms

Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.

3. Add Spices

Sprinkle the paprika, dried thyme, and dried dill over the mushrooms, and stir to coat evenly.

4. Prepare Broth Mixture

In a separate bowl, whisk together the vegetable broth, plant-based milk, and flour until smooth.

5. Combine and Simmer

Pour the broth mixture into the pot with the mushrooms, stirring constantly to prevent lumps from forming. Bring the soup to a simmer and let it cook for 10-15 minutes, until slightly thickened and the flavors have melded together.

6. Season and Serve

Season the soup with salt and pepper to taste, adjusting the seasoning as needed. Serve the soup hot, garnished with fresh chopped parsley and a dollop of vegan sour cream, if desired.