Title: « Vegan Hungarian Mushroom Soup: A Comforting Classic Made Plant-Based »

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, and sauté for 3–5 minutes, or until softened and fragrant.
3. Stir in the mushrooms and a pinch of salt. Cook for 6–8 minutes, until the mushrooms release their moisture and start to brown.

Step 2: Add the Flour and Spices

1. Sprinkle the flour over the mushrooms and stir to coat evenly.
2. Cook for 1–2 minutes to remove the raw flour taste.
3. Add the sweet paprika and smoked paprika, stirring to combine.

Step 3: Add Liquid Ingredients

1. Slowly pour in the vegetable broth while stirring to avoid lumps.
2. Add the plant-based milk and tamari, mixing well.
3. Bring the soup to a gentle simmer and cook for 10–15 minutes, stirring occasionally.

Step 4: Add Flavor and Creaminess

1. Stir in the dill and vegan sour cream, mixing until well combined.
2. Season with salt and black pepper to taste. Simmer for another 2–3 minutes to blend the flavors.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley if desired.
2. Serve hot with crusty bread or crackers for a complete meal.

Why You’ll Love This Recipe

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