Vegan Hungarian Mushroom soup

Vegan Hungarian Mushroom Soup

✅ Ingredients:

• 1 tbsp olive oil or vegan butter
• 1 medium onion, finely chopped
• 3–4 cloves garlic, minced
• 1 lb (450g) mushrooms, sliced (cremini or white button work well)
• 1 ½ tsp sweet Hungarian paprika (smoked paprika optional for depth)
• 2 tbsp all-purpose flour (or gluten-free flour)
• 3 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp dried dill (or 1 tbsp fresh)
• 1/2 tsp thyme (optional)
• Salt and black pepper to taste

For creaminess:

• 1/2 cup canned coconut milk or unsweetened plant-based cream (like cashew or oat cream)
• 2 tbsp nutritional yeast (optional, for umami & cheesiness)
• 1–2 tsp lemon juice or white wine vinegar (to brighten the flavor)

Optional garnish:

• Fresh parsley or dill
• Extra swirl of plant-based cream

👩‍🍳 Instructions:

1. Sauté aromatics:
   In a large pot, heat olive oil or vegan butter over medium heat. Add chopped onion and cook for 5–6 minutes until translucent. Stir in garlic and cook another 1–2 minutes.
2. Cook mushrooms:
   Add sliced mushrooms and a pinch of salt. Sauté for 8–10 minutes until they release their moisture and begin to brown.
3. Add flour & paprika:
   Stir in flour and paprika. Cook for 1–2 minutes, stirring constantly — this creates the thick, flavorful base.
4. Add broth & seasonings:
   Slowly pour in the vegetable broth while stirring to avoid lumps. Add soy sauce, dill, thyme (if using), salt, and pepper.
5. Simmer:
   Bring to a simmer and cook uncovered for 10–15 minutes until slightly thickened and fragrant.
6. Make it creamy:
   Stir in coconut milk (or plant cream), nutritional yeast (if using), and lemon juice or vinegar. Simmer for another 5 minutes. Adjust seasoning to taste.
7. Serve hot, garnished with herbs or a swirl of extra cream if desired.