Plant-Based Hungarian Mushroom Soup
Vegan Hungarian Mushroom Soup is a traditional Hungarian soup made plant-based. This oil-free and vegan soup is creamy and delicious!
Author:
Elizabeth | At Elizabeth's Table
Serves:
4
Prep:
10
minutes
Cook:
45
minutes
TOtal:
55
minutes
Ingredients
- 2 1/4 Cups Vegetable Broth, divided
- 2 Cups Chopped Red Onions
- 16 Ounces Cremini Mushrooms, sliced
- 2 Teaspoons Dried or Freeze Dried Dill
- 1 Tablespoon Paprika
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Mushroom Powder
- 1 Tablespoon Liquid Aminos
- 1 Block Firm Tofu, blended into a puree
- 1 Cup Non-Dairy Milk
- 3 Tablespoons Oat Flour
- 2 Tablespoons Dried or Freeze Dried Parsley
- 2 Teaspoons Lemon Juice
- 1 Teaspoon Salt
Instructions
- Sauté the onions over medium heat for 5 minutes, using the 1/4 cup of vegetable broth as cooking liquid. Add the mushrooms and sauté for another 5 minutes.
- Stir in the dill, paprikas, mushroom powder, liquid aminos, and 2 cups of vegetable broth. Reduce the heat, cover, and simmer for 15 minutes.
- After 15 minutes, add the tofu, milk, oat flour, parsley, salt, lemon juice. Heat another 15 minutes.
- Remove from the heat. Top with salt, pepper, and additional parsley if desired. Enjoy!
