If you love mushroom soup and want a vegan alternative here, you go!  Being part Hungarian this was one of main dishes made during the cold northern winters. So with some tweaking of my family’s recipe I feel it was one of the best decisions I’ve ever made. It was completely amazing and honestly you cannot tell the difference. It’s warm and soothing and feeling that you don’t even realize that it’s vegan. I hope that you enjoy this creamy amazing soup as much as I do!

 

 

 

Ingredients:

20 Button Mushrooms, thinly sliced

8 Small Portobello Mushrooms, thinly sliced

2 Cups Vegetable Stock

1 Cup Rice Milk

1/2 Cup Vegan Sour Cream (I use Tofutti)

2 Cups Onions, chopped

5 Teaspoons “Hungarian” Paprika

3 Tablespoons Butter (I use Earth Balance)

4 Tablespoons Flour

1 Tablespoon Soy Sauce

2 Teaspoons Lemon Juice

1 Teaspoon Dried Dill

1 and 1/2 Teaspoons Himalayan Salt

1/2 Teaspoon Black Pepper

1/4 Teaspoon Thyme

1/4 Teaspoon Marjoram

 

 

Sauté the onions in 2 Tbsp. of Vegetable Stock in a large frying pan for about 5 minutes until onions are soft and almost see through, stirring frequently. Add the mushrooms, 1/2 cup of vegetable stock, paprika, thyme, marjoram, dried dill and soy sauce. Cook over medium heat for 15 minutes or until the mushrooms soften and become dark in color.

Melt the butter in a large saucepan, then whisk in the flour and continue whisking while the mixture cooks for another 3 minutes. Add 1 cup of rice milk and continue cooking over medium-low heat for 10 minutes allowing the mixture to thicken. Next add the mushroom mixture into the milk mixture. Then add the remaining vegetable stock and the lemon juice.

Cover and simmer over low heat for 20 minutes.

Remove from heat, when the boiling ceases, stir in the sour cream, salt, pepper, and fresh dill.

Serve hot and Enjoy!

 

 

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