{"id":659,"date":"2023-06-21T20:57:12","date_gmt":"2023-06-21T20:57:12","guid":{"rendered":"https:\/\/easy-recipes.gogorecipe.com\/?p=659"},"modified":"2023-06-21T20:57:12","modified_gmt":"2023-06-21T20:57:12","slug":"vegan-mushroom-and-smoked-paprika-soup","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/vegan-mushroom-and-smoked-paprika-soup\/","title":{"rendered":"VEGAN MUSHROOM AND SMOKED PAPRIKA SOUP"},"content":{"rendered":"

Ingredients:<\/h2>\n

500 g (1.1 1b) Brown Mushrooms
\n500 g (2 cups) Vegetable Stock
\n150 g (0.6 cups) Plant Milk
\n100 g (0.4 cups) White Wine
\n70 g (0.3 cups) Vegan Greek Yogurt
\n1 Onion chopped
\n1-3 Garlic Cloves minced
\n1.5 tbsp Extra Virgin Olive Oil
\n1.5 tbsp Margarine
\n1.5 tbsp Vegan Worchester Sauce
\n1.5 1.5 tbsp Smoked Paprika
\n1.5 tbsp Corn Starch
\n1 tbsp Nutritional Yeast
\nFresh Dill 2-3 sprigs
\nThyme 2-3 sprigs
\nBlack Pepper
\nSalt
\n..to garnish\u2026.
\nBlack Black Pepper
\nToasted Sourdough Bread Slices or Croutons
\nFresh Thyme<\/p>\n

 <\/p>\n

For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n

<\/h4>\n

Methods:<\/h2>\n

Clean the mushrooms with a slightly damp cloth, then chop them into slices.
\nSwitch on the saut\u00e9 mode on the Instant Pot (see notes for stovetop version). Add olive oil, chopped onions and a pinch of salt, stir well and cook until onions start to brown (5 minutes).
\nAdd sliced mushrooms, and saut\u00e9 for 10-15 minutes or until they turn wilted and slightly caramelized. You can save some saut\u00e9ed mushroom for garnish if you like.
\nPour in the white wine and allow it to evaporate completely for around 60 to 90 seconds.
\nAdd garlic, dill, thyme, vegan Worchester sauce, nutritional yeast and smoked paprika. Top with vegetable broth, salt and pepper, then close the IP lid and set \u201cpressure cook\u201d for 5 minutes.
\nIn a separate jug combine plant milk and corn starch or flour into a lump free mixture.
\nOnce the soup is ready, pour in the milk mixture stir well and allow to thicken back on saut\u00e9 mode for 7 to 10 minutes.
\nTurn off the Instant Pot then stir in the vegan Greek yoghurt.
\nTransfer the soup into a bowl or deep dish, garnish with freshly ground pepper, thyme sprigs and reserved mushrooms, and serve straight away with toasted sourdough bread slices or croutons.<\/p>\n\n

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