How to Make Dairy-Free Yet Creamy Hungarian Mushroom Soup

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As I've said before, I LOVE soup, and I love mushrooms equally.  So, today, I made my favorite Hungarian mushroom soup. When I lived in Michigan, we often ate at the Inn Season, a little vegan restaurant. Located in Royal Oak, Michigan, the Inn Season opened its doors in 1981. And, I attest to the phenomenal food that continues to create a line out the door every day. Deciding what to order off their menu is a difficult task. Yet, no matter what entree tempted me, I always ordered a cup of the Hungarian Mushroom Soup Recipe. 

Unfortunately, the Inn Season mushroom soup contains a lot of oil, which I learned from an inside source.

Even though I attempted to make several Hungarian mushroom soup recipes without oil, none has the same intense savory flavors as my beloved Inn Season mushroom soup recipe. 

So, I decided to make my own, and I must say I did it! And, it's oil-free! 

What makes Hungarian Mushroom soup so unique?

The combination of smoked paprika, dill, and tamari (soy sauce), is the hidden secret to this savory soup. Zesty and full of mushrooms and various vegetables, this thick and rich Hungarian mushroom soup is to die for. 

Another secret is to dice all the vegetables, very small, to get the texture and creaminess. To cut all my vegetables into uniform size, I used my Fullstar Vegetable Chopper, my favorite time-saving kitchen gadget. 

Non-dairy and Gluten-free 

Although most Hungarian mushroom soup recipes contain sour cream, cream, or some dairy, I replaced the dairy with almond milk and cashews. But, I also provide a nut-free option in the recipe. 

The roux, typically made with a combination of oil and butter, is created using gluten-free (or whole-grain flour). Most roux, for instance, is produced separately and combined later.

 Instead, I used one pan and developed a thickening roux using only flour and vegetable broth. 

What kind of mushrooms are used in Hungarian Mushroom Soup?

I chose white button mushrooms, not only because of availability but also because of how they cook into the soup. Unlike my Vegan Clam Chowder Oh My! recipe, the mushrooms cook in the soup rather than separately. 

It is simply about combining spices and herbs and allowing the soup to simmer on the stove while you make the cashew milk to add a creamy texture to the Hungarian mushroom soup.

Fresh dill, for example, is a MUST! Not only is a 1/2 cup fresh dill the correct amount, but the mushroom soup recipe also isn't complete without it. 

Smoked Paprika vs. Regular Paprika...a game changer!

Furthermore, smoked paprika is another MUST! The difference is simple, yet it makes all the difference in the Hungarian mushroom soup flavor.

Smoked paprika uses smoke-dried and then crushed chilis, whereas regular paprika is just crushed dried chilies without the smokiness. 

The first time I tried this mushroom soup recipe, I used regular paprika.

So, I used liquid smoke, and it didn't even come close to the same flavors. With that being said, smoked paprika is strongly recommended for the mushroom soup to turn out the way it should. 

Meal Prepping to help save time 

I usually meal prep on Sundays, but this week I prepped on Saturday for the week. I chop all the veggies I plan to use during the week and put them into airtight containers for the week.

I chopped the onion and garlic and put them into one container for this Hungarian mushroom soup recipe. Then I chopped the other veggies that cook together, measured them out in another container.

Then, I sliced the mushrooms thin and placed them in a different container. 

Now, all I have to do is the cooking part, which is easy. However, since I love to cook and don't really like cutting, I enjoy cooking much more if I cut everything up in advance. 

If you meal prep core main meals, not only do you save money shopping, but you also can do all the chopping at once. This week, for example, I panned making recipes that included yellow and green zucchini, onions, and garlic, so I chopped once. 

And, leftovers pack well for lunches as well. 

Just remember, cooking and planning can save you a ton of time and reduce your kitchen stress. For example, I served this soup for dinner with a simple dinner salad and rice crackers.

This Hungarian mushroom soup recipe is fabulous, with some warm bread for dipping or serving as a cup of soup for a side dish. No matter how you serve it, you won't be disappointed. 

 

FAQs

What makes Hungarian Mushroom soup Hungarian?

Paprika makes your Hungarian Mushroom Hungarian! Basic paprika, however, differs from Hungarian smoked paprika.

Why should you skip canned mushroom soup?

It's best to skip canned mushroom soup not only because it's not the healthiest option but because it usually contains chicken as its base ingredient. 

Do you love soup? Check out these creamy, delicious vegan soup recipes!

• Soup Recipes for the Fall
• Tomato Soup
• Crockpot Split Pea Soup
• Vegan Tortilla Soup
• Cream of Broccoli Soup
• Vegetable Soup
• Fajita Soup
• Cream of Cauliflower Soup

Yield: 8

Hungarian Mushroom Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Savory and rich, Hungarian Mushroom Soup is thick and creamy and full of vegetables. It's the perfect bowl of savory goodness to warm you this season and all year round.

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Ingredients

• 2 cloves garlic, minced
• 2 cups yellow onion, diced small
• 1/2 cup yellow zucchini, diced small
• 1/2 cup green zucchini, diced small
• 1/2 cup carrots, diced small
• 1/2 cup celery, diced small
• 1/2 cup potatoes, diced small (skin on)
• 1 pound white button mushroom, sliced thin
• 1/4 cup + 1 Tablespoon smoked paprika
• 1/2 cup fresh dill, chopped finely
• 1/4 cup Tamari (or soy sauce)
• 1 teaspoon nutmeg
• 1 teaspoon fresh ground black pepper
• 1 teaspoon sea salt
• 6 cups organic vegetable broth
• 1 bay leaf
• 1/4 cup gluten-free flour (or whole-grain flour)

CASHEW/ALMOND MILK

• 1/2 cup raw cashews, soaked overnight 
• 2 cups unsweetened, unflavored almond milk (or plant milk of choice)
• Zest of 1 lemon
• Garnish with dill and micrgreens
• *See notes for a nut-free option

Instructions

1. In a soup pot (4 quarts or more), cook onion and garlic on medium heat until translucent
2. Add a little vegetable broth to prevent sticking
3. Then, add both zucchini, carrots, potatoes, and celery
4. Then add mushrooms
5. Cook for about 7 minutes, stirring as it all cooks together.
6. Add 1 cup of the vegetable broth and cook for a few minutes.
7. Sprinkle 1/4 cup flour into vegetables cooking in the broth
8. Use a whisk or a spoon, combine the flour into the vegetables and broth, and get a thick paste (you do not want clumps). Add more vegetable broth if necessary.
9. Add the remaining vegetable broth, dill tamari (soy), paprika, nutmeg, lemon zest, bay leaf, salt, and pepper.
10. Stir everything together
11. Bring to a boil, and then cover and turn down to simmer for 20 minutes, until potatoes are cooked through.
12. While the soup simmers, drain the cashews and combine them with almond milk.
13. Blend with a high-speed blender
14. Slowly, add the cashew/milk mixture to the soup, stirring while adding.
15. Then, continue simmering, top off, occasionally stirring, until soup thickens.
16. If the soup is too thick for your taste, add a little more vegetable broth.

Notes

• Use 1/4 cup gluten-free four and blend with almond milk or plant milk of choice

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 175Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 350mgCarbohydrates 24gFiber 4gSugar 9gProtein 7g

Nutrition facts may not be 100% accurate.

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