Hungarian-Inspired Mushroom Soup

Hungarian-Inspired Mushroom Soup

Hungarian-Inspired Mushroom Soup

VirtualRDN
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Ingredients
  

  • 1 tablespoon canola oil
  • 1 large onion , diced
  • 2 cloves garlic , minced
  • 4 stalks celery , diced
  • 16 to 20 ounces baby bella mushrooms , sliced
  • 2 medium potatoes , cubed
  • 1 zucchini , diced
  • 2 tablespoons paprika
  • 3 cups water
  • 4 cups low-sodium veggie broth
  • 1 1/2 tablespoons dried dill
  • Salt and pepper , to taste
  • 1/2 cup 0% fat plain Greek yogurt
  • 1 tablespoon lemon juice
  • Splash balsamic vinegar
  • 4 cups chopped fresh kale (or spinach)
  • 1 brick extra-firm tofu , drained and sliced in 1/4 inch strips
  • Aged Parmesan cheese

Instructions
 

  • Preheat the oven to 375°F.
  • In a large pot, heat oil over medium heat. Add onion, mushrooms, celery, and garlic and cook until mushrooms have released their liquid, about 10 minutes.
  • Meanwhile, roast tofu strips by spreading in a single layer on a prepared cookie sheet and baking for roughly 10 minutes per side, or until lightly browned.
  • Add potatoes, zucchini, broth and spices. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender.
  • Stir in remaining ingredients and remove from heat.
  • Serve topped with aged Parmesan shavings.
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