Well, it is our second Soup Sunday, and it seems we have another hit. I love mushrooms and lucky for me, my kids love them too, even Emma. I know. Shocking. This Sunday’s soup is based on a traditional Hungarian mushroom soup, which is very rich and very filling. It only serves 4, so if you want more, just expand the recipe to your liking. We found that the 4 servings worked fine for us, as the girls generally eat smaller portions- although, it would have been nice to have leftovers for lunch the next day. Next time I will increase my ingredients by at least half to serve 6, for that reason.
You will find that I like to use the low-sodium vegetable broths, rather than their salty counterpart. I find that when I use the regular broth, the soup (and anything else I might be cooking with it) is too salty. I tend to keep things on the less-salty side, so that each serving can be adjusted to a person’s personal preference. I leave it to you to add salt to your liking. I figure you can always add more, but once it is added, game over.
Anyhoo, this soup is great served with crusty bread for dipping. I hope you like it! If you are really ambitious and can find a vegan version of egg noodles, it would be great as a stroganoff, as well. It would be a good way to use any leftovers. Now on to considering what next Sunday’s soup will be. Any requests?
Emma Rating: ♥♥♥♥♥
4 tbsp. Earth Balance vegan buttery sticks
2 cups onions, chopped
1 pound fresh mushrooms, sliced
2 cups low sodium vegetable broth
1 tbsp. paprika
2 tbsp. fresh dill weed, snipped
1 tbsp. Braggs Liquid Aminos
3 tbsp. flour
1 cup milk substitute
2 tsp. lemon juice
Freshly ground sea salt, to taste
Freshly ground pepper to taste
¼ cup fresh parsley, chopped
½ cup Tofutti Sour Supreme Better than Sour Cream
STEP 1: Melt Earth Balance in a soup-sized pot over medium heat. Sauté the onions in Earth Balance for about 5 minutes, or until they have become translucent. Add mushrooms and cook for an additional 5 minutes, stirring occasionally. Add vegetable broth, paprika, dill weed, and liquid aminos, and stir. Reduce to a simmer, cover, and cook for 15 minutes.
STEP 2: In a separate bowl, whisk the flour and milk together forming a slurry. Add to the soup and stir. Replace lid and simmer for an additional 15 minutes, stirring occasionally.
STEP 3: Add lemon juice, salt and pepper to taste, and parsley. Stir. Then add Sour Supreme, gently using a wisk to blend if needed. Continue cooking on low until ingredients are just hot, not boiling- about 3-6 minutes. Serve with your fav vegan crusty bread.