Hungarian mushroom soup

INGREDIENTS

4 TBSP vegan butter

1 large onion, diced

600g mixed mushrooms, sliced

100g garnish mushrooms (enoki works)

2 cloves garlic, minced

3 TBSP plain flour

1 TBSP paprika

1/4 TSP chilli powder (optional)

3 CUPS vegetable stock

3 TBSP soy sauce

1 CUP soy milk

1/2 CUP vegan sour cream

1 TBSP lemon juice

1 TBSP fresh dill, chopped

1/4 CUP fresh parsley, chopped

Salt and pepper to taste

Bread, sliced and toasted

INSTRUCTIONS

1. Melt the butter in a large saucepan over medium heat and add the onions and mushrooms. Cook for 6-8mins until the mushrooms have released their liquids and it has evaporated.

2. Mix in the garlic, chilli (optional), flour and paprika and let it cook for 2-3mins.

3. Stir in the stock, soy sauce and milk then bring to a boil. Reduce the heat to low and simmer for 10-12mins (no lid).

4. Remove from heat and mix in the vegan sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.

5. In a separate pan, fry your garnish mushrooms in oil until cooked and/or crispy.

Top with mushrooms, extra parsley or dill and serve with a side of toast.