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