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Veganizing The Moosewood Cookbook – Hungarian Mushroom Soup

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This has been a family favorite even before Jim an I were married. My friend Missy and I excitedly shared this recipe with her mom’s friend Caroline. Everyone who we knew that liked mushrooms loved this soup.

For the past 3 decades, this has been the meal Jim has requested for his birthday. Thanks goodness it veganized without a hitch. I still stand by what I originally scrawled across the top of my recipe page – DOUBLE the recipe because everyone will wanted seconds. Below is the (not doubled) veganized recipe. It is great served with a batch of Jimmy B’s Vegan Biscuits.

Oh, and by the way, HAPPY BIRTHDAY JIM!

Hungarian Mushroom Soup

Ingredients:
16 oz fresh mushrooms, sliced
2 C chopped onion
4 Tbsp Earth Balance buttery sticks
3 Tbsp flour
1 C unsweetened coconut milk
1-2 tsp dill
1 Tbsp Hungarian paprika
1 Tbsp tamari
1 tsp salt
2 C stock or water
2 tsp fresh lemon juice
1/4 C freshly chopped parsley
Freshly ground black pepper, to taste
1/2 C soy sour cream (we like Sour Supreme by Tofutti)

Directions:Hungarian-Mushroom-Soup

Saute the onions in 2 T Earth Balance. Salt the onions lightly. A few minutes later, add the mushrooms, 1 tsp. dill, 1/2 C stock or water, tamari and paprika. Cover and simmer for 15 minutes.

Meanwhile, melt the remaining Earth Balance in a large saucepan. Whisk in flour, and cook whilst whisking for a few minutes. Then add the unsweetened coconut milk. Continue to cook the mixture, stirring frequently, over low heat for about 10 minutes, or until thick. Stir the mushroom mixture and remaining stock into the coconut milk mixture. Cover and simmer for 10-15 minutes. Just before serving add the salt, pepper, lemon juice, Sour Supreme and, if desired, extra dill.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

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