Saturday, 7 September 2013

Recipe: Hungarian Mushroom Soup

Another slow cooker recipe from "The Vegan Slow Cooker" by Kathy Hester. This one is  a thick, creamy soup, and very easy to make.

What you will need for the Sour Cream:
1 1/2 cups raw cashews OR equal amount of silken tofu (This is the super soft kind)
1 cup water
juice of half a lemon

Method for the Sour Cream:
Combine the ingredients in a blender and puree until fairly smooth.

What you will need for the soup:
2 to 3 tbsp olive oil
1 medium sized onion, minced (optional)
Approx. 600g mushrooms, chopped
4 cups water
1/2 tbsp vegan chicken flavoured bouillon ( Massel are a good brand. Available in supermarkets.)
Juice of half a lemon
salt and pepper to taste
2 tbsp paprika

Method for the soup:
If using onion, saute in a pan, over a medium heat, using the olive oil. 3-5 minutes. Add the mushrooms and cook until they begin to brown and give off their liquid, 8-10 minutes.
Combine the sauteed vegetables, water, bouillon, lemon juice, salt, pepper, and paprika in the slow cooker and cook on low for 6 to 8 hours.
Add the sour cream and sir to combine. Serve.


  1. Yummmmm! Are those nigella seeds on top?

  2. No. Something called 'pepper berry'. I find black pepper does nto agree with me, but this pepper berry stuff tastes like pepper without the bad effects on me.