Plant-Based Hungarian Mushroom Soup
Sauté 1/4C veggie broth and 2C chopped red onion for 5 minutes over medium heat.
1
Add 16oz sliced mushrooms and sauté for another 5 minutes.
2
Stir in 2t dried dill, 1T paprika, 1T liquid aminos, 2C veggie broth. Simmer 15 minutes.
3
Add 1C almond milk and 3T oat flour. Simmer another 15 minutes.
4
Meanwhile, blend firm tofu to a paste.
5
Stir in 2T dried parsley, 1t salt, 2t lemon juice, and 1/2C blended tofu.
6
Allow the soup to heat through for a couple minutes.
7
Remove from heat, serve, and enjoy!
8
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