Vegan Hungarian Mushroom Soup Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound mushrooms (such as cremini or white button), sliced
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 4 cups vegetable broth
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• 1 cup non-dairy milk (such as almond milk or soy milk)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Vegan sour cream (optional, for serving)

Instructions:

1. Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the mushrooms: Add the sliced mushrooms to the pot along with the dried dill weed, paprika, and soy sauce. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
3. Make the soup base: Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for another 2-3 minutes to cook out the raw flour taste.
4. Add broth and simmer: Gradually pour in the vegetable broth, stirring constantly to avoid lumps from the flour. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally, until the soup thickens slightly.
5. Add non-dairy milk: Pour in the non-dairy milk and stir to combine. Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld together. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, add a dollop of vegan sour cream on top before serving.

Enjoy your Vegan Hungarian Mushroom Soup!