Vegan creamy Hungarian mushroom soup⎜easy, simple ingredients

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable and cheaper than fresh.

Chop the white or yellow onions finely.

Melt butter in a deep pan over medium heat.

Add the onions and cook for about 3-4 minutes until slightly caramelized.

Add the mushrooms and stir, then add salt to help them wilt and release moisture for about 6-7 minutes.

Add flour to the mushrooms and stir to combine, cooking for a short time.

Add lemon juice, fresh dill, and paprika, stirring to combine.

Add a bouillon cube and water, then let it cook for about 10-15 minutes on medium-low heat.

Brown some reserved mushrooms in butter for decoration on top of the soup.

Add a vegan cashew cream as a sour cream substitute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens