Hungarian Mushroom Soup (Gluten & Egg Free)
A creamy and savory Hungarian mushroom soup, adapted to be gluten and egg-free. Made with a blend of mushrooms, vegetable broth, and dairy-free cream for a rich flavor.
Ingredients
- 1 lb Mixed mushrooms (cremini, shiitake, oyster)
- 1 medium Onion
- 2 cloves Garlic
- 4 cups Vegetable broth
- 1 cup Dairy-free cream
- 2 tbsp Fresh dill
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- 1Clean and slice the mushrooms. Chop the onion and garlic.
- 2Heat olive oil in a large pot over medium heat.
- 3Add the chopped onion and sauté until softened, about 5 minutes.
- 4Add the chopped garlic and sliced mushrooms. Cook until the mushrooms are tender and have released their liquid, about 8-10 minutes.
- 5Pour in the vegetable broth and bring to a simmer.
- 6Simmer for 15 minutes to allow the flavors to meld.
- 7Stir in the dairy-free cream and fresh dill. Season with salt and pepper.
- 8Heat through and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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