Hungarian Mushroom Soup

As a kid, I loved cream of mushroom soup. You know, the kind that came out of the can with a “plop” and required adding milk to thin it out a bit. I haven’t had it in years, so I was happy to find this recipe in “The Vegan Slow Cooker.”

This is the second recipe that I’ve made from the cookbook. I have to say, while it tasted great, it didn’t turn out as thick as I would have hoped. It was a little too “soupy” for my tastes. But the next time I make it (and I will definitely make it again), I’m going to add a cornstarch mixture to it at the beginning to thicken it. The soup was great with a loaf of crusty bread for dipping and a quick salad of baby Romaine lettuce and lemon and olive oil dressing.

So far, I’m really enjoying crockpot cooking. It’s so nice to throw a few ingredients into a pot and walk away until it’s time for dinner. This week, I’m making the meatloaf recipe that is featured in the book. I’ll have a review and pictures on that as well.

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2 thoughts on “Hungarian Mushroom Soup

  1. Molly Katzen also has Hungarian mushroom soup in the Moosewood cookbook. I haven’t made it for a long time but remember that it was pretty thick. It isn’t vegan but I’m thinking that it could be. I’m really interested in your cookbook as the slow cooker is a godsend for my busy life.

    • I’ll have to check out that recipe. I’m sure it can be easily adapted. Thanks for letting me know!

      I’m very quickly falling in love with my slow cooker. I’m planning on making the meatloaf next, so I’ll have a post on that soon. It seems pretty easy.

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