Slightly modified from a recipe found on Kathy's Vegan Kitchen
This savory, rich, vegan Hungarian mushroom soup is thick, creamy, and full of vegetables. It's the perfect bowl of savory goodness to warm you this season and all year round.
Ingredients:
- 2 cloves garlic minced
- 2 cups yellow onion diced small
- ½ cup yellow zucchini diced small
- ½ cup green zucchini diced small
- ½ cup carrots diced small
- ½ cup celery diced small
- ½ cup cooked pearl barley
- 1 pound white button mushroom sliced thin
- ¼ cup + 1 Tablespoon Hungarian paprika This is the correct amount
- ½ cup fresh dill chopped finely
- ¼ cup Tamari or soy sauce
- 1 teaspoon nutmeg
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sea salt
- 6 cups organic vegetable broth
- 1 bay leaf
- ¼ cup Wondra flour
Cashew Cream:
- ½ cup raw cashews (or sunflower seeds) soaked overnight
- 2 cups unsweetened unflavored almond milk (or plant milk of choice)
- Zest of 1 lemon
- Garnish with dill and microgreens
Preparation:
In a soup pot (4 quarts or more), cook onion and garlic on medium heat until translucent. Add a little vegetable broth to prevent sticking. Then, add both zucchinis, carrots, barley and celery. Then add mushrooms.
Cook for about 7 minutes, stirring as it all cooks together. Add 1 cup of the vegetable broth and cook for a few minutes. Sprinkle ¼ cup flour into vegetables cooking in the broth.
Use a whisk or a spoon, combine the flour into the
vegetables and broth, and get a thick paste (you do not want clumps). Add more
vegetable broth if necessary.
Add the remaining vegetable broth, dill, soy sauce, paprika, nutmeg, lemon zest, bay leaf, salt, and pepper. Stir everything together. Bring to a boil, and then cover and turn down to simmer for 20 minutes.
While the soup simmers, drain the cashews and combine them with almond milk. Blend with a high-speed blender. Slowly, add the cashew/milk mixture to the soup, stirring while adding.
Then, continue simmering, lid off, occasionally stirring, until soup thickens. If the soup gets too thick for your taste, add a little more vegetable broth. Serve with a hardy artesian bread.
Blessed be... and happy cooking!