Plant-Based Hungarian Mushroom Soup

Plant-Based Hungarian Mushroom Soup is rich, with deep flavor. This oil-free, vegan soup is light yet creamy.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

10

minutes

Cook:

45

minutes

TOtal:

55

minutes

Ingredients

  • 1/4 Cup Vegetable Broth
  • 2 Cups Chopped Red Onions
  • 16 Ounces Crimini Mushrooms, sliced
  • 2 Teaspoons Freeze Dried Dill
  • 1 Tablespoon Paprika
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Mushroom Powder
  • 1 Tablespoon Liquid Aminos
  • 2 Cups Vegetable Broth
  • 1 Cup Almond Milk
  • 3 Tablespoons Oat Flour
  • 2 Tablespoons Freeze Dried Salad Dressing Blend
  • 1 Teaspoon Salt
  • 2 Teaspoons Lemon Juice
  • 1 Block Firm Tofu, blended into a puree

Instructions

  1. Saute the onions over medium heat for 5 minutes, using the 1/4 cup of vegetable broth as cooking liquid. Add the mushrooms and saute for another 5 minutes.
  2. Stir in the dill, paprikas, mushroom powder, liquid aminos, and 2 cups of vegetable broth. Reduce the heat, cover, and simmer for 15 minutes.
  3. After 15 minutes, add the almond milk and oat flour. Stir well. Then cover and simmer for another 15 minutes.
  4. Stir in the freeze dried salad dressing blend, salt, lemon juice, and pureed tofu. Allow the mixture to heat through for another couple minutes.
  5. Remove from the heat. Top with salt, pepper, and additional freeze dried salad dressing blend. Enjoy!