Plant-Based Hungarian Mushroom Soup | Instant Pot
Hungarian Mushroom Soup -- Delicious creamy and comforting soup for a cold winter's day. This may not be authentic but it's very tasty! It's a plant-based recipe and you'll love it.
Recipe:
Hungarian Mushroom Soup
Ingredients
2 tablespoons margarine
1 medium onion, chopped
1 pound fresh mushrooms, sliced
1 ½-2 teaspoons dried dill weed
1 tablespoon paprika (not smoked paprika)
2 cups vegetable or Not-chicken broth
1 cup plant-based milk (I used almond. Non-sweetened/flavored)
3 tablespoons all-purpose flour
1/4 teaspoon salt
Ground black pepper to taste
Optional: Cayenne pepper
2 teaspoons lemon juice
1/4 cup chopped fresh parsley (I used dehydrated, 2-3 teaspoons)
1/2 cup sour cream (I used cashew cream)
Directions:
Set IP on “Manual”. Melt the margarine over medium heat.
Saute the onions in the butter for 3-5 minutes. Add the mushrooms and saute for 5 more minutes. Salt & pepper to taste. Remove about ½ cup of mushrooms that will be used later in recipe.
Stir in the dill, paprika, and broth. Stir well to incorporate.
In a separate jar, shake the milk and flour together until well combined. Pour this into the soup pot and stir well.
Turn off “Manual” setting and turn on “Soup” setting. Add lid, making sure it’s on “Sealing”. Set for 20 minutes on “Soup.” Let it natural release for at least 10 minutes and then finish with quick release (you certainly can allow it to natural release pressure all the way. But no less than 10 minutes or you'll have a mess spewing out the release value.
While soup is cooking, chop up the reserved mushrooms into small tidbits that will go into the finished soup to add a little texture.
Remove lid. With immersion blender or high-speed blender, taking great care to not burn yourself, blend the soup until creamy and smooth.
Stir in lemon juice, parsley, reserved chopped mushrooms, and sour cream. Mix together and allow to heat through over low heat. (I switched the settings on my IP to “Slow Cook” and let it heat through. Do not boil.
Serve immediately.
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ASMR for Sleep - Enjoy Hearty Pumpkin Soup with Relaxing Music & Soft Rain • TasteLife
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The vegetarian Lentil Soup Recipe you've BEAN LOOKING FOR
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LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY!
LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today!
Ingredients:
2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste
Directions:
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min
5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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Easy Warm Winter Soup Gypsy Soup (AIP Paleo, Gluten & Dairy Free)
If you are looking for an easy nutrient dense warming winter soup this video is for you.
One of the ways I made AIP easy for me was by renovating recipes I already loved. This soup is one of my favorite soups. The original recipe is called Gypsy Soup and is found in Molly Katzen's Moosewood Cookbook. I loved the unusual spice parings. If you have reintro'd the items in her recipe please try the original. But if like me you are living the AIP Elimination life this is a really delicious recipe reno:)
Hi, I'm Audrey - I am glad you're here:) I make videos about my adventures in being well, with a focus on healing through food, lifestyle, and stress management in everyday chaos. I hope my adventures will inspire yours:)
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Molly's Original Recipe:
Changes I made:
Turkey for Chickpeas (Chicken Breast is really good too)
Extra Chicken Stock instead of tomatoes and veggie stock
Removed the paprika, cayenne and soy sauce
You can add coconut aminos for the soy sauce and it is delicious.
She says in her recipe any orange and green veggie will work. Pre AIP I used peas and carrots or butternut squash.
BT Vancouver: The Heart Of The Plate
She made vegetarian cooking cool with the Moosewood Cookbook. Mollie Katzen may just change the way you eat today, when she demos couscous with dates, pistachios, pine nuts and parsley from her new book, The Heart of the Plate.