I admit it, I LOVE soup. Homemade soup, that is. I am the self-proclaimed ‘Master of the Soups’. Almost everyday (at home), I make soup for me and Peter. Especially in the winter. There’s nothing better than homemade warm soup on a cold day in the mountains.
There’s so many soups I like to make I thought I’d share some of them here. Over the next weeks, I’ll try to add a soup per week. They are all really easy to make so don’t sweat it if you’re not a functional chef. All you need are some key ingredients and a little bit of time. Trust me, it’s worth it.
So, here goes…
Hungarian Mushroom Soup (wheat-free, dairy-free, flavor-full)
1-TBSP walnut oil (or olive oil, avocado oil, whatever oil you like or have in the cupboard)
2-cups chopped onions
(In a large heavy-bottomed pot, sautee over medium heat, don’t fry your onions! Just let them get nice and translucent)
2-lbs sliced mushrooms (I like to use the ‘baby bella’ mushrooms, or crimini, they have more flavor than white ‘shrooms)
1 cube of vegetarian organic soup stock (watch out for MSG if it is not organic!!)
1-TBSP dried dill weed
1-TBSP paprika (thus, the name of the soup)
(add to onions, stir well, lower heat and cover for about 10-15 mins. Don’t fry this make sure temp is low enough!)
juice of half a fresh lemon (stir in)
3-TBSP rice flour (add gradually, stirring constantly)
2 cups of water or vegetable stock if you have time to make it like I do 🙂 (add, stirring often, for about 5’ stir and simmer)
1 cup of unsweetened plain soy milk (stir in) (Natur-a is the best, if you can get it!)
fresh ground black pepper to taste
some sour cream if you like to eat this (I don’t)
fresh parsley chopped for garnish
Now, it’s decision time: to puree or not to puree. I made this soup today and did not puree. It was delicious. I made it last month and puree-ed. It was delicious. Whatever turns your crank.
I love this soup!!