Vegan Hungarian Mushroom Soup
We’ll be the first to admit that we wondered if coconut milk can really replace the creamy delicious quality that dairy supplies to a soup without it coming out tasting like something closer to a curry. The answer was a resounding yes!
The paprika and dill in this recipe give it a savory complexity, and our organic vegan Worcestershire sauce lends an amazing richness and umami that will have you coming back for a second bowl. The key to that great nutty quality you get from a mushroom soup is to cook the mushrooms in an uncrowded pan so they brown rather than steam.
- 4 TB Vegan butter
- 1 Large Onion diced small
- 1 Pound Cremini or white mushrooms, sliced
- ½ cup white wine
- 2 tsp dried dill weed
- 1 TB Paprika Pinch of cayenne
- ½ tsp smoked paprika
- 2 TB Portlandia Foods Organic Worcestershire Sauce
- 3 Cups vegetable broth
- 3 TB corn starch or other preferred thickener
- Salt and pepper to taste
- Half a lemon, juiced (more if you prefer)
- 1 Can full Fat coconut milk
- Chives to garnish (optional)
- In a large stock pot, work in batches adding 1 TB butter and 1/3 of the mushrooms. As Julia would say “don’t crowd the mushrooms!!” Reserve mushrooms to the side until all 3 batches are cooked. Set aside.
- Add the onions and last TB of butter and sauté until transparent.
- Add the paprika and dill and allow to bloom in the onions and butter until toasty. About 30 seconds.
- Add the white wine to deglaze and pour the mushrooms back into the pot.
- Stir in the Worcestershire and broth, reduce heat to low and allow to cook for 10 minutes.
- While the soup cooks, in a separate bowl whisk to combine the milk substitute and corn starch.
- Pour the starchy mix into the soup and allow to cook an additional 15 minutes until thickened and onions are tender.
- Add the lemon juice, coconut milk and salt and pepper to taste. Allow to cook an additional 5 minutes to marry the flavors. Do not boil.
- Garnish with chives and black pepper and serve hot!