Hungarian Mushroom Soup

Name: Hungarian Mushroom Soup
Cuisine: Indian
Ingredients: 2 TBSP Olive Oil or Vegan Butter; 1 large Onion; 1 lb cremini mushrooms; 3 TBS flour; 2 1/2 TBSP Paprika; 1 cup almond milk; 2 cups veggie broth; 2 TBSP fresh Dill; to taste salt peper; 1/2 cup vegan sour cream (I used Tofutti); 1 TBSP soy sauce; (more dill and sour cream for garnish)

The Presumptous Pepita @cook_9945102

East Bay Area, CA

For the longest time I thought I HATED paprika. Then I saw a mushroom soup with this beautiful creamy red base and I thought.. "I must veganize this!" Turns out, it's NUTMEG I don't like not paprika hahahaha. I was pleasantly surprised by how lovely this turned out. Please keep in mind that the soup pictured has half the amount of paprika in it as I was scared I didn't like paprika. I added more after I realized it was wonderful. ;-) It was delicious either way.

The Presumptous Pepita @cook_9945102

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Ingredients

2 TBSPOlive Oil or Vegan Butter
1large Onion
1 lbcremini mushrooms
3 TBSflour
2 1/2 TBSPPaprika
1 cupalmond milk
2 cupsveggie broth
2 TBSPfresh Dill
to tastesalt peper
1/2 cupvegan sour cream (I used Tofutti)
1 TBSPsoy sauce
(more dill and sour cream for garnish)

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Steps

1

Heat the olive oil on medium-high and add the mushrooms and onions. (about 5 minutes for the liquid to absorb)
2

Add the flour and paprika to create a rue (let cook for about 2-3 minutes)
3

Add broth, almond milk, dill, salt and pepper and turn heat to low. (let simmer for 15 minutes)
4

Remove from heat add sour cream and soy sauce.
5

Garnish with extra sour cream and dill.
6

Enjoy!