INGREDIENTS

2 cups onions, chopped

2 ounces mushrooms, sliced

2 tablespoons Miyoko’s vegan butter

(available at Trader Joes, West Side Market & Whole Foods)

3 tablespoons unbleached white flour

1 cup Oatly oat milk

2 teaspoons dill weed

1 tablespoon Hungarian paprika

1 tablespoon soy sauce

1 teaspoon salt

2 3/4 cups water

2 teaspoons Better Than Bouillon No Chicken base stock

2 teaspoons fresh lemon juice

1⁄4 cup parsley, chopped

fresh ground black pepper, to taste

DIRECTIONS

· Saute onions in 2 Tbsp water for 5 minutes.

· Add mushrooms, 1 tsp dill, 1/2 cup water, soy sauce, and paprika.

· Cover and simmer 15 minutes.

· Melt Miyoko’s vegan butter in large saucepan.

· Whisk in flour and cook, whisking, a few minutes.

· Add milk and cook, stirring frequently, over low heat about 10 minutes until thick.

· Stir in mushroom mixture, 2 cups of water and 2 teaspoons of stock.

· Cover and simmer 10-15 minutes.

· Just before serving, add salt, pepper, lemon juice and, if desired, extra dill (1 tsp).

· Serve garnished with parsley.

Hungarian Mushroom Soup