Description
This cozy Hungarian-style mushroom soup is rich and velvety, layered with sweet paprika, dill, and thyme, and deepened with tomato paste, tamari, and a splash of Worcestershire. Finished with silky cashew cream, it’s the perfect bowl for a nourishing, comforting meal.
Ingredients
Units
Scale
Soup
- 1 large white onion, thinly sliced
- 1 lb button mushrooms, sliced
- 2 tablespoons dry white wine
- 3 cups low-sodium vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried dill weed
- 1 teaspoon dried thyme
- 2 tablespoons dried parsley
- 1 tablespoon sweet paprika
- 2 teaspoons lemon juice
- 1/2 teaspoon salt, or to taste
- 1 teaspoon Worcestershire sauce
- 2 teaspoons tamari
- 2 tablespoons tomato paste
- 2 tablespoons whole wheat flour
- 1/2 cup raw cashews
- 3/4 cup water
Instructions
- Sauté: In a large skillet or saucepan over medium heat, sauté the onions and mushrooms in the white wine until tender and softened.
- Season: Add the vegetable broth, onion powder, garlic powder, dill, thyme, parsley, paprika, lemon juice, salt, Worcestershire, tamari, and tomato paste. Stir well and simmer for 3–5 minutes to let the flavors come together.
- Blend: In a high-speed blender, combine the flour, cashews, and water. Blend until completely smooth and creamy.
- Finish: Pour the cashew cream into the soup and continue cooking over medium-low heat until the soup becomes slightly thickened and bubbly. For a thinner consistency, add a bit more vegetable broth.
- Serve: Taste and adjust seasoning as needed. Serve warm.
- Prep Time: 15
- Cook Time: 20
- Category: soup
- Cuisine: American
