Hungarian creamy mushroom soup.

Easy, simple ingredients.

This Hungarian creamy mushroom soup is perhaps one of the easiest and most simple soups. It is perfect for winter, it is very nutritious and extremely delicate and flavorful, definitely one of those key recipes you must have in your recipes wardrobe.
• 1 1/2 TBSP vegan butter
• 2 TBSP Flour
• 1/2 cup chopped onion
• 300g mushroom ( button, cremini or portobello)
• 2 cups vegetable stock, veggie bouillon or water
• Salt to taste
• Pinch of black pepper
• 2 tsp Spanish paprika
• 1 TBSP dill
• 1 TBSP lemon juice
• 1 sprig fresh thyme
• 1 TBSP vegan sour cream
• INGREDIENTS FOR THE VEGAN SOUR CREAM:
• 1 cup raw cashew (soaked for 2 hours or overnight)
• 1/2 cup water
• 1/2 tsp apple cider vinegar
• 2 TBSP lemon juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt to taste
• White pepper or cayenne, pinch

Instructions

  • 1.
    FOR THE SOUP:
  • 2.
    In a deep pot, add the vegan butter, let it melt then add the onions, saute for 7 minutes in medium high heat
  • 3.
    Add the mushrooms and the salt, saute it for 7 minutes more
  • 4.
    Add the flour, mix well for 2 minutes
  • 5.
    Add the lemon juice, dill, fresh thyme, and the paprika, stir
  • 6.
    Add the garlic powder, and the water or veggie broth
  • 7.
    Let it cook for 10-15 minutes on medium-low heat
  • 8.
    Add the vegan sour cream and turn off the heat
  • 9.
    Garnish with a few browned mushrooms (brown them in vegan butter separately for 5 minutes per side)
  • 10.
    FOR THE VEGAN SOUR CREAM:
  • 11.
    Blend everything together in a high-speed blender or mixer. Store in the fridge for up to 5 days.
  • 12.
    THE SOUP can be frozen for up to 3 months
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