Hungarian Mushroom Soup
A cozy, plant-based Hungarian Mushroom Soup with smoky paprika, earthy mushrooms, and creamy richness that makes the perfect comforting bowl!
Servings: 6
Equipment
- Dutch Oven or Large Soup Pot
- High Speed Blender
Ingredients
- 4 tbsp Plant-Based Butter
- 1 large Yellow Onion Diced
- 1 lb Mix of Mushrooms Sliced, I used crimini, trumpet, and maitake
- 6 cloves Garlic Minced
- 1 tsp Sea Salt
- 2 cups Vegtable Broth
- 1 tbsp Soy Sauce or Tamari
- 1 tbsp Smoked Paprika
- 2 tbsp Nutritional Yeast
- 2 tsp Dried Dill
- 10 oz Silken Tofu
- ½ cup Plant-Based Sour Cream or Plant-Based Greek Yogurt
- ¼ cup Fresh Dill Chopped
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- ½ tsp Black Pepper
Instructions
- Place your Dutch oven over medium heat and add your plant-based butter. Once the butter is melted and your Dutch oven is hot, you can start cooking!
- Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety of mushrooms, slice them or tear them with your hands.
- Next, add your onions to the Dutch oven and cook until they soften and start to turn translucent, about 5 minutes. Then remove them from your Dutch oven.
- Next, add half of your mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently. You want the mushrooms to get a nice brown color to them. Then remove them from your pan, and add the next half of your mushrooms and repeat.
- Once all the mushrooms are cooked, add back the cooked onions and mushrooms, then add the garlic and cook until fragrant, about one minute. Be careful not to burn the garlic!
- Next, stir in broth, soy sauce, paprika, dill, and nutritional yeast. Reduce your heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Add your silken tofu and plant-based sour cream or Greek yogurt to a blender and blend until smooth. Set aside.
- Finally, add your sour cream and silken tofu blend, parsley, lemon juice, black pepper, and any more salt to your taste. Continue to stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.
- Storage Instructions: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Reheating Instructions: Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through, or microwave in short intervals, adding a splash of water or broth if needed to loosen the consistency.