VEGAN HUNGARIAN MUSHROOM SOUP

VEGAN HUNGARIAN MUSHROOM SOUP RECIPE

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb mushrooms, sliced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 4 cups vegetable broth
• 1 cup unsweetened non-dairy milk (such as almond or soy milk)
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the sliced mushrooms and continue to cook for another 5-7 minutes, until the mushrooms have released their moisture and are tender.
3. Stir in the sweet and smoked paprika, dried thyme, and flour, and cook for 2-3 minutes to cook off the raw flour taste.
4. Pour in the vegetable broth, bring to a simmer, and cook for 10-15 minutes, until the flavors have melded together.
5. Use an immersion blender or transfer the soup to a blender in batches to blend until smooth.
6. Return the soup to the pot and stir in the non-dairy milk. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5-10 minutes to heat through and thicken slightly.
8. Serve hot, garnished with chopped fresh parsley.