These Hungarian Vegan Mushroom Soup pack a serious flavor punch. Super easy to make and so satisfying, this cozy cream of mushroom soup will not disappoint.
– 2 tablespoon olive oil – 14 oz mushrooms – 1 medium onion – 2 stalks celery diced – 4 teaspoon arrowroot starch or 2 tablespoon of all-purpose flour – 2 teaspoon sweet paprika – 4 medium potatoes diced – 2 tablespoon Tamari – 2 teaspoon dried thyme – 5 c vegetable broth – 1 c plant milk – ¼ c plant yogurt optional – 2 cloves garlic – salt, pepper
– Heat 1 tablespoon of olive oil in a large pot and over medium heat. Add mushrooms, ¼ teaspoon of salt and sauté stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Transfer mushrooms to a plate.
– In the same pot, heat the the remaining 1 tablespoon of oil and add onion and celery. Sauté for 5-7 minutes or until the vegetables have softened.
– Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary)
– Add potatoes, soy sauce, thyme, broth, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes. – Add ¾ of cooked mushrooms back into the pot along with plant milk and cook for 5 more minutes or until the potatoes are soft.
– Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat. – Divide the soup among serving bowls, top with remaining mushrooms and drizzle with some more plant yogurt if desire.