Vegan Hungarian Mushroom Soup
Cozy Vegan Hungarian Mushroom Soup with earthy mushrooms, tangy coconut yogurt, and a burst of flavor from the herbs and spices. Perfect for any mushroom lover during soup season! *Note that From Start to Finish is an estimate that includes 5 minutes to prep your ingredients and 45 minutes to complete the recipe itself, much of which is allowing your soup to simmer.
Ingredients
- 1 medium yellow onion - diced
- 1 lb Cremini mushrooms - sliced
- 2 cups veggie broth
- 1 teaspoon dried dill
- 2 teaspoon smoked paprika
- 1 tablespoon tamari
- 3 tablespoon all-purpose flour OR whole wheat pastry flour
- 1 cup cashew milk
- ½ cup plain coconut yogurt*
- 2 teaspoon lemon juice
- ¼ cup parsley - finely chopped
- pinch of ground cayenne
- salt, to taste
- Optional toppings: additional plain coconut yogurt or chopped parsley
Instructions
- Bring a medium nonstick pot to medium-high heat on the stovetop. Add just a bit of water to prevent sticking, and add your onion. Allow to sauté for 3 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking.
- Add mushrooms to the pot and continue to sauté for another 5 minutes, stirring occasionally. The mushrooms will start to release moisture after a minute or two, so water is not usually needed at this point. However, if you have issues with the mushrooms sticking, either stir more frequently or add just a bit of water.
- Add vegetable broth, dill, smoked paprika, and tamari to the pot. Bring to a simmer, then allow to simmer for 10 minutes.
- In a separate bowl, whisk together flour and cashew milk (when you are done there should not be any lumps of flour and the mixture should be smooth).
- Add the milk & flour mixture to the soup. Stir to combine. Place a lid on the pot and allow to simmer 10 more minutes while covered.
- Remove the lid from the pot. Add coconut yogurt, lemon juice, parsley, cayenne, and salt. Allow to cook 5 more minutes (uncovered), or until everything is warmed through.
- Serve and top with additional coconut yogurt and/or parsley, if desired. Enjoy!
Notes
*Plain coconut yogurt: any plain coconut yogurt will do, but the tangier the better! We want it to somewhat mimic that tangy/sour flavor of sour cream. Culina Plain & Simple Coconut Yogurt is great for this.
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