Vegan Hungarian Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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I got this recipe from The Vegan Slow Cooker by Kathy Hester. I changed it only very slightly. This is an appropriate recipe for the 21 day Wellness Cleanse. This soup is meant to be served with Vegan Cashew Sour Cream - Vegan Cashew Sour Cream. Ingredients:
2 tablespoons olive oil |
1 medium onion, minced |
20 ounces mushrooms, chopped |
4 cups vegetable stock |
1/2 lemon, juiced |
1 tablespoon dill, minced |
2 tablespoons paprika |
salt and pepper |
Directions:
1. Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
2. Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
3. Serve with Vegan Cashew Sour Cream (Vegan Cashew Sour Cream). Stir the cream through the soup until completely combined.
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