Vegan Hungarian Mushroom Soup

I love asking others what they had for lunch or dinner because you never know when you’ll get inspired to try something similar. That happened yesterday. I’d never heard of hungarian mushroom soup but once I googled it I knew I had to try it.

It sounded so good and I’m glad I made it because it was very tasty. It kind of reminded me of beef stroganoff. I was so inspired that I made my own veggie stock too! if you want the soup thicker then you might want to make a little roux and add it. I used white beans and cashew butter to make up for the lack of sour cream, flour and milk in the original recipe

Hungarian Mushroom Soup

1 onion, finely chopped
2 lbs mushrooms, sliced thick
8 cups veggie stock
Juice of 1 lemon
4 tsp chopped dill weed
2 tbsp sweet paprika
A few cranks of black pepper
1 tbsp coconut aminos
1 can of white beans, puréed
3 tbsp cashew butter

Sauté the onion until it turns light brown and is soft. Add the mushrooms and sauté them until they release some moisture.

Add everything into the pot and simmer.

I can’t wait to try this tomorrow after the flavours have blended even more!

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