Creamy Hungarian Mushroom Soup

This is a delicious hearty mushrooms soup. It was quite easy to veganize the recipe that we found at Eatingwell.com  The soup could easily make a main meal with a salad on the side and some full grain bread.

Serving Size: 4

Ingredients:

• 1 tablespoon olive oil
• 1 &1/2 lb. mushrooms (we used both white button and crimini) quartered
• 1 onion, minced
• 4 cups vegetable bouillon
• 3 tablespoons flour
• 2 tablespoons Hungarian paprika powder
• 2 tablespoons dill
• 1 cup plain soy milk
• 1 & 1/2 lb. red skinned potatoes, diced
• 3/4 teaspoon salt
• soy yogurt to dollop as garnish

Directions:

1. Heat the oil in a soup pot.
2. Add the mushrooms and onions and saute.
3. Add 3 cups of vegetable bouillon, the Hungarian paprika powder and the dill.
4. Add the diced potatoes and cook the soup at a simmer until the potatoes soften. (15 minutes)
5. When the potatoes are soft, mix the flour with the remaining vegetable bouillon and add to the soup to thicken the soup.
6. Add the soy milk and stir well to mix.
7. Season to taste with additional salt, dill and or paprika powder.
8. Serve the soup garnished with a dollop of soy yogurt and a bit of dill.

Author: Chris Walker. This entry was posted on Monday, April 11th, 2011 at 8:53 pm. It is filed under Mushrooms, Potato, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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