Vegan Hungarian Mushroom Soup

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced (such as cremini or button mushrooms)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 4 cups vegetable broth
• 1 cup plant-based milk (such as almond or soy milk)
• 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Vegan sour cream, for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for another 1-2 minutes, until fragrant.
3. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Sprinkle the paprika, dried thyme, and dried dill over the mushrooms, and stir to coat evenly.
5. In a separate bowl, whisk together the vegetable broth, plant-based milk, and flour until smooth.
6. Pour the broth mixture into the pot with the mushrooms, stirring constantly to prevent lumps from forming.
7. Bring the soup to a simmer and let it cook for 10-15 minutes, until slightly thickened and the flavors have melded together.
8. Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
9. Serve the vegan Hungarian Mushroom Soup hot, garnished with fresh chopped parsley and a dollop of vegan sour cream, if desired.

Conclusion: Indulge in the comforting flavors of Hungarian cuisine with our Vegan Hungarian Mushroom Soup. With its hearty mushrooms, aromatic herbs, and creamy broth, this soup is a delicious and satisfying meal that is perfect for any occasion. Whether enjoyed as a starter or a main course, this soup is sure to warm you up from the inside out and leave you feeling nourished and content. Try it for yourself and discover the magic of Hungarian flavors in a vegan-friendly dish!