Vegan Hungarian Mushroom Soup….No Oil
The fall has arrived. Although we are having some 80 degree days, the evenings are getting chilly, and today it was pouring. We have needed rain badly, so it was welcomed. I decided to make my favorite hearty soup today. I made a big pot, so we could take it to work all week.
A local vegetarian/vegan restaurant, The Inn Season Cafe has a Budapest mushroom soup that is simply to die for. The only problem is, that despite the fresh ingredients and no dairy or meat, the soup does contain a lot of oil. It is made with a roux, a typical mixture of oil and spices with flour mixed with milk and water to create a thickening agent for the soup. It has the consistency of gravy. I figured I could make it without the oil and still create the same non-dairy soup without any oil either. I was right; it can be done. My recipe has a oil-free roux that worked perfectly without losing any of the flavor of the soup or thickness that makes it so hearty and delicious.
2 teaspoons minced garlic
2 cups finely diced onions (use a food processor to get them extra fine)
1 pound white button mushrooms, sliced thin
1 cup potatoes, diced fine (use a food processor to them extra fine)
1/2 cup zucchini, diced fine (use a food processor to them extra fine)
1/2 cup yellow summer squash, diced fine (use a food processor to them extra fine)
1 cup carrots, diced fine (use a food processor to them extra fine)
1/2 cup celery, diced fine (use a food processor to them extra fine)
8 cups organic vegetable broth
1 bay leaf
1/2 cup fresh dill, stemmed and chopped
1/4 cup tamarin or soy sauce
1/2 cup Hungarian paprika (yes this is the correct amount)
1 cup unbleached wheat flour or gluten free flour
1/2 teaspoon nutmeg
2 cloves garlic, minced
1/2 teaspoon pepper
2 1/2 cup unsweetened, unflavored almond milk (or non-dairy milk of your choice)
2 cups water
1 teaspoon salt
- In a four quart or larger soup pot on medium heat, cook garlic and onions until translucent.
- Add mushrooms, paprika, tatami, dill, carrots, squash, zucchini, and potatoes
- Stir together
- Add 8 cups of vegetable broth, and 1 bay leaf
- Cover and bring to a boil; reduce to simmer.
- Cook for about 30 minutes, stirring occasionally until potatoes and other vegetables soften.
While you are cooking the soup, make the roux:
- In a medium sauce pan, on medium heat add garlic, nutmeg and pepper.
- Using a blender put almond milk and 1 cup of flour; blend
- Pour the almond milk/flour mixture into the sauce pan
- Add 2 cups of water
- Add salt
- It is extremely important that you continuously stir with a wooden spoons consistently until the mixture thickens
- It will thicken; you need to be patient
- Make sure you are scrapping the bottom of the sauce pan to make sure it isn’t sticking to the bottom
- When it is thick, like gravy, pour into the soup pot
- Cook uncovered for about ten minutes more, making sure the thickening agent has mixed into the soup.
This is a filling, delicious soup. The combination of paprika and dill make this soup a family favorite at my house.