01/26/2024
For those of you who can never get enough mushrooms here’s a family gem! This recipe was adapted by my sister from my Mom’s favorite recipe:
—> Scroll right to see a picture of my Grandma Betty, the one who passed on her love of mushrooms—>
Hungarian Mushroom Soup
*This recipe is interchangeable! It was adapted to accommodate a dairy free and vegetarian diet. Feel free to replace ingredients with your preference of butter, milk, flour, broth and sour cream. I recommend using chickpea flour if you’re gluten free since it will brown like wheat flour.
INGREDIENTS
4 TBSP vegan butter
3/4 cup canned coconut milk
2 cups chopped onions
1 lb. sliced mushrooms
3 TBSP flour
2 tsp dried dill
2 tsp lemon juice
1 TBSP paprika
1/4 cup fresh dill, chopped
1 TBSP soy sauce
1/2 cup vegan sour cream
2 cups vegetable broth
S&P to taste
INSTRUCTIONS
Melt butter and sauté onions & mushrooms for 5 minutes.
Add flour to make a roux, and brown for about 5 minutes.
Add broth, coconut milk, dried dill, paprika, & soy sauce - using a fork or whisk to incorporate.
Reduce heat to low, cover and simmer about 15 minutes. Stir occasionally.
Stir in the fresh dill with salt and pepper to taste. Cool another 5 minutes.
Turn off the heat and let the soup cook for 5 minutes before mixing in the lemon juice and sour cream to finish.
