Stay Warm with Soup

Photography by Beth Warren

Brrr, the cold front is coming. It’s natural to want to keep cozy with food. Our body releases heat through digestion, but we can achieve that deliciously warm feeling with any food, including healthy ones. And what better way to add more heat than with a soup? Bonus: Mushrooms are the star in this recipe, and their immune-boosting powers will also help you fight getting sick this winter.

I chose a Hungarian flavor profile for this soup because I absolutely love this seasoning blend in soups and stews. Plus, there’s a boost of protein from the milk and sour cream, with nondairy alternatives that keep it just as creamy and tasty.

My clients are always asking for a plant-based side that can help keep them full, and this soup is the perfect snack or a pairing for your meal!

Hungarian Mushroom Soup

SERVES 4–6

• 2 Tbsp Smart Balance butter
• 2 cups chopped Vidalia onions
• 1 lb (450 g) mushrooms, sliced (cremini, button, or a mix)
• 2 tsp dried dill
• 1 tsp dried thyme
• 1 Tbsp sweet paprika
• 2 cloves garlic, crushed
• 1 tsp dried mushroom powder (optional)
• 3 cups low-sodium vegetable broth
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp lemon juice
• salt and pepper, to taste
• 1 cup oat milk (or cashew milk)
• 3 Tbsp all-purpose flour
• ¼ cup nondairy sour cream (I use Tofutti)
• chopped parsley, for garnish (optional)

In a Dutch oven or pot, sauté the onions in the Smart Balance until fragrant, about 3–4 minutes. Add mushrooms and cook over medium heat for about 7 minutes. Season with dill, thyme, and paprika and cook for an additional 10 minutes, stirring frequently. About 1 minute before the end, stir in the garlic and mushroom powder, if using.