Top | Vegan
Hungarian Mushroom Soup
(recipe, Carrie Stewart)
- 24 oz. of mixed mushrooms (I went heavy on criminis), sliced – $10.00
- 4 cups of sweet onion, chopped – $2.00
- 1 Tbsp. tomato paste – $0.89
- 14½ -oz can of diced tomatoes (use the fire-roasted variety, if available) – $1.89
- 1 Tbsp. freshly squeezed lemon juice – $0.25
- 3 cups LOW-SODIUM vegetable stock – stock
- 1 cup water – stock
- 2 Tbsp. paprika (the Hungarian variety, if you have it) – stock
- 3 Tbsp. fresh dill, chopped – $1.59
- 2 Tbsp. Tamari soy sauce (you can also use low-sodium soy sauce, which I’ve done, but Tamari ups the “umami” factor) – stock
- 4 Tbsp. unsalted butter – stock
- 6 Tbsp. all-purpose flour – stock
- 2 cups skim milk – stock
- Salt and pepper to taste (if you use low-sodium soy sauce and low-sodium stock, you’ll need about 2 teaspoons of salt, in my opinion) – stock
- 1. In your largest stockpot, saute the onions in 4 Tablespoons of vegetable stock over medium-low heat until the onions become tender and start to caramelize. About 10 minutes.
- 2. Add the mushrooms, dill, 1 cup of vegetable stock, ½-cup of water, soy sauce, paprika, tomatoes, and tomato paste. Cover and simmer for 15 minutes.
- 3. Meanwhile, in a large saucepan, melt the butter over low heat. Whisk in the flour and cook 1 minute. Very slowly add the milk and stir frequently until combined. Cook over low heat for 10 minutes until the milk thickens – make sure to continue whisking frequently to prevent the flour from sticking to the bottom of the pan and burning.
- 4. Pour the cream sauce into the mushroom mixture. Add the remaining ½-cup of water and 1½ cups of vegetable stock and combine well. Season with freshly ground pepper and taste to see if you need to sprinkle with salt. Cover and simmer for 10-15 minutes.
- 5. Just before serving, stir in the freshly-squeezed lemon juice. Taste the soup and adjust the salt and pepper according to your preferences. Serve hot, alongside a crusty piece of bread.