Hungarian Mushroom Soup

Apr 8

Written By Elaine Perlman

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.

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/

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