Savory, rich, vegan Hungarian mushroom soup is thick, creamy, and full of vegetables. This vegan Hungarian mushroom soup recipe is so delicious! It's the perfect bowl of savory goodness to warm you this season and all year round.
As I've said before, I LOVE soup, and I love mushrooms equally. So, today, I made my favorite Hungarian mushroom soup recipe. 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, but unfortunately, they closed their doors during covid and haven't reopened. So, this vegan Hungarian soup recipe lives on!
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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 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 sizes, I used my Fullstar vegetable chopper, my favorite time-saving kitchen gadget.
Soup Ingredients
- Garlic: I prefer fresh garlic cloves whenever possible.
- Yellow Onion: Yellow is the ideal variety for caramelizing. When you are sauteing onions, build the flavor as a base for your soup.
- Summer Squash: This type of squash looks precisely like a zucchini, but it is yellow.
- Zucchini: Zucchini is rich in vitamin B6, which research suggests can help regulate blood glucose.
- Carrots: The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which there's evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.
- Celery: Celery is about 95 percent water and contains generous amounts of soluble and insoluble dietary fiber.
- Potatoes: I used baking potatoes and cut them into tiny pieces using my vegetable chopper.
- White Button Mushroom: White buttons feature the classic mushroom umami flavor that is slightly milder than other varieties of mushrooms.
- Hungarian Paprika: Regular paprika contains crushed dried chili peppers. Smoked paprika is made from smoke-dried chili peppers that were dried over an oak fire before ground into a powder. Hungarian paprika is sweet paprika with a special flavor like no mother.
- Fresh Dill: Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone. The trademark subtle sweetness means it works particularly well with garlic and mint, and it's sometimes used as a substitute for parsley.
- Soy Sauce: Soy sauce provides an umami flavor.
- Nutmeg: Nutmeg is known for its warm, nutty flavor, making it the perfect addition to comforting sweet and savory dishes. Once ground, nutmeg spice takes on a warm and aromatic flavor with notes of clove.
- Ground Black Pepper: I prefer fresh ground pepper for the most profound flavor.
- Sea Salt: Seas salt enhances all the flavors in the soup.
- Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so often.
- Bay Leaf: Bay leaves are used in soups, stews, brines, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French and Italian dishes. The leaves are often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract).
- Whole-Grain Flour: Whole-grain flour is used in the roux of the soup as a thickener.
- Raw Cashews: Raw cashews supply the creaminess of the soup. However, there are nut-free options in the recipe substitutions.
- Unsweetened Unflavored Plant Milk: I like oat milk because its so creamy.
- Lemon Zest: Lemon zest has an intense lemon/citrus flavor with very little bitterness. The bitterness is primarily found in the white part of the lemon
Soup Ingredient Substitutions
- Use ¼ teaspoon of garlic powder per garlic clove in a recipe.
- White onion often substitutes yellow onion in recipes.
- If summer squash or yellow zucchini isn't available double the amount of zucchini.
- Choose any type of potatoes; leave the skin on our remove. However, cutting the potatoes the same size as the other vegetables is essential.
- Try baby portobello mushrooms instead of button white mushrooms.
- 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
- For a gluten-free soup, substitute the soy sauce with liquid aminos or Tamari. And exchange the whole-grain flour for a gluten-free flour of choice.
- Any unsweetened, unflavored plant milk works well for this Hungarian mushroom soup recipe.
- Instead of cashews, blend ¼ cup flour (gluten-free or any type) with the plant milk.
- Smoked paprika substitutes Hungarian, sweet paprika for a smokier flavor.
Short Cut Vegan Roux
Although most Hungarian mushroom soup recipes contain sour cream, cream, or some dairy, I replaced the dairy with plant 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.
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.
How to Make Vegan Hungarian Mushroom Soup
- In a soup pot (4 quarts or more), cook onion and garlic on medium heat until translucent.
- Add a little vegetable broth to prevent sticking.
- Then, add both zucchini, carrots, potatoes, and celery.
- Then add the mushroom.
- Cook for about 7 minutes, stirring as it all cooks together.
- Add 1 cup of the vegetable broth and cook for a few minutes.
- Sprinkle ¼ cup flour into vegetables cooking in the broth.
- 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.
- Add the remaining vegetable broth, dill, tamari (soy), paprika, nutmeg, lemon zest, bay leaf, salt, and pepper.
- Stir everything together.
- Bring to a boil, then cover and turn down to simmer for 20 minutes, until potatoes are cooked.
- While the soup simmers, drain the cashews and combine them with the almond milk.
- Blend with a high-speed blender.
- Slowly, add the cashew/milk mixture to the soup, stirring while adding.
- Then, continue simmering, top off, occasionally stirring, until soup thickens.
- If the soup is too thick for your taste, add a little more vegetable broth.
- 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 ½ cup fresh dill the correct amount, but the mushroom soup recipe also isn't complete without it.
Smoked Paprika vs. Hungarian Paprika
Furthermore, Hungarian paprika is another MUST! The difference is simple, yet it makes all the difference in the Hungarian mushroom soup flavor.
Hungarian paprika is made from harvested peppers and then sorted and ground to create different varieties. All Hungarian paprikas have some rich, sweet red pepper flavor, but they range in pungency and heat.
I used regular paprika the first time I tried this vegan mushroom soup recipe.
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.
Recipe FAQs
Paprika makes your Hungarian Mushroom Hungarian! Basic paprika, however, differs from Hungarian smoked paprika.
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.
It's delicious and easy, ready in no time, healthy, and budget-friendly: Not only are Mushrooms good, but they are fat-free, low-sodium and low-calories. They're also packed with fiber, vitamins, essential minerals like Selenium and antioxidants
Tips
- 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 into one container for this Hungarian mushroom soup recipe. Then I chopped the other veggies that cooked together and 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 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 planned to make recipes that included yellow and green zucchini, onions, and garlic, so I chopped once.
- If you love mushroom soup, try my Wild Rice Soup with Mushrooms! Or, for a quick and delicious mushroom-forward dinner, try Vegan Stuffed Mushrooms with four different filling options.
- I also love Creamy Mushroom Pasta.
- 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 vegan 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.
The Best Vegan Soup Recipes
If you love vegan Hungarian mushroom soup, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Hungarian Mushroom Soup
Ingredients
- 2 cloves garlic minced
- 2 cups yellow onion diced small
- ½ cup yellow zucchini diced small
- ½ cup green zucchini diced small
- ½ cup carrots diced small
- ½ cup celery diced small
- ½ cup potatoes diced small (skin on)
- 1 pound white button mushroom sliced thin
- ¼ cup + 1 Tablespoon Hungarian paprika This is the correct amount
- ½ cup fresh dill chopped finely
- ¼ 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
- ¼ cup gluten-free flour or whole-grain flour
Cashew Cream
- ½ cup raw cashews (or sunflower seeds) soaked overnight
- 2 cups unsweetened unflavored almond milk (or plant milk of choice)
- Zest of 1 lemon
- Garnish with dill and micrgreens
Nut-free Option (Skip Cashew Cream)
- ½ cup silken tofu, white beans or flour of choice
- 1 cup unsweetened, unflavored plant milk
- Zest of 1 lemon
Instructions
- In a soup pot (4 quarts or more), cook onion and garlic on medium heat until translucent
- Add a little vegetable broth to prevent sticking
- Then, add both zucchini, carrots, potatoes, and celery
- Then add mushrooms
- Cook for about 7 minutes, stirring as it all cooks together.
- Add 1 cup of the vegetable broth and cook for a few minutes.
- Sprinkle ¼ cup flour into vegetables cooking in the broth
- 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.
- Add the remaining vegetable broth, dill tamari (soy), paprika, nutmeg, lemon zest, bay leaf, salt, and pepper.
- Stir everything together
- Bring to a boil, and then cover and turn down to simmer for 20 minutes, until potatoes are cooked through.
- While the soup simmers, drain the cashews and combine them with almond milk.
- Blend with a high-speed blender
- Slowly, add the cashew/milk mixture to the soup, stirring while adding.
- Then, continue simmering, top off, occasionally stirring, until soup thickens.
- If the soup is too thick for your taste, add a little more vegetable broth.
Nut-Free Option
- Choose silken tofu, white beans, or flour instead of the nuts.
- Blend with the rest of the ingredients.
Video
Notes
-
- 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 into one container for this Hungarian mushroom soup recipe. Then, I chopped the other veggies that cooked together and measured them out in another container.
-
- Then, I sliced the mushrooms thin and placed them in a different container.
-
- Now, I have to do the cooking part, which is easy. However, since I love to cook and don't 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 planned to make recipes that included yellow and green zucchini, onions, and garlic, so I chopped once.
-
- And leftovers pack well for lunches as well.
-
- remember cooking and planning can save time and reduce your kitchen stress. For example, I served this soup for dinner with a simple dinner salad and rice crackers.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Renee Zimick
This soup is the most amazing thing I have EVER tasted. Once my friends & family had tasted it they ask for it ALL the time. I am buying smoked paprika in 1 pound bags now!!! But i do it even faster using my Instant Pot. I don't precook any of it. I just put all INGREDIENTS in, set it for SOUP/30min. When its done I stir in the cashew cream.
You really have outdone your self with this one!!!!!!!!!!!!!!!!!
THANK YOU Kathy
I also used this to chop everything (but the carrots) for the soup which cuts prep time way down:
http://www.amazon.com/dp/B002KXH0WG/?coliid=I20ZYFAAWI3AO9&colid=37ZIZ1QNL3Y9L&psc=1&ref_=list_c_wl_lv_ov_lig_dp_it
Kathy Carmichael
Hi Renee, the veggie chopper is my best meal prep time saver! I am so glad you enjoyed the soup. Thank you for the feedback and review. I appreciate you taking the time. Happy New Year!
Lisa Judd
I made this for my Hungarian Father, for Thanksgiving and he LOVED it. I am not a fan of mushrooms, but I still enjoyed it. And for the comments about the Paprika....um, the name of the dish is HUNGARIAN Mushroom Soup! Hungary is KNOWN for it's spicy paprika. Ommitting this flavor in the soup woudl be like taking the onions out of French Onion soup. I think the amounts/ingredients are perfect as they are Kathy! Bravo to you for creating this tasty recipe and broadening the culinary horizons into other countries!
PS If you are not a fan of an ingredient, either leave it out or don't try the recipe! What a terrible thing to give a one-star rating based on a spice you can't tolerate. Shameful. 🤦♀️
claire
I followed this recipe to the T. I used Simply Organic smoked paprika. My guts told me I shouldn't put in that much smoked paprika but I wanted to follow the recipe exactly. It was inedible! Yuck. WAY too much paprika. Such a waste of so many good quality ingredients! I should have listened to my inner cook.
Kathy Carmichael
Claire, I'm so sorry you didn't like the recipe. I always use that amount of paprika, so the directions are correct. But some people are more sensitive to seasonings. I generally tell people to add smaller amounts according to their spice level when using spicy ingredients. However, I don't consider paprika similar to cayenne or red pepper flakes. Based on your review, I will change the recipe so those sensitive to paprika add a small amount and then adjust. Thank you for letting me know.
Claudia
Hi Kathy, I totally see what Claire is saying, because I personally hate the taste of smoked anything. To me the absolute worst is liquid smoke, which I never use at all. So it might not be a sensitivity to spices, but maybe more a dislike of the smoked part. I personally would just use regular paprika and leave out the smoked paprika completely, or maybe use just a sprinkle. Without the smoked paprika, the soup is amazing and very flavorful.
Kathy Carmichael
Claudia, using regular paprika is always an option. I would never suggest anyone eat something they don't like.
Nancy Miller
Hi Kathy. I’m wondering if I can use millet flour or oat flour in place of just a generalized gluten free flour blend? This recipe looks so delicious and I’ve always loved Hungarian mushroom soup. Thank you!
Kathy Carmichael
Hi Nancy, yes, you can use any flour. I hope you enjoy the recipe!
Lisa
Claire....you really need to removed your comment and rating. Just because you can't tolerate Paprika is no reason to leave a one-star review. Hungary is KNOWN for it's production of Paprika and it is in almost every dish made there! I know, because I am HUNGARIAN! In fact I added even MORE Paprika than the recipe called for! Not fair of you to give the recipe a one-star review. Please consider removing your entry.
George Gecik
Just finished making this but it took 2 1/2 hours. Can't wait to try it. Love your recipes. Any tips on making is faster?
Kathy Carmichael
Hi George, getting a vegetable chopper has saved me a lot of time in the kitchen. Also, I always double the recipes I like and freeze them, so I only have to make them once, but I enjoy them twice. Let me know what you think.
Diana Hyland
I loved it! So flavorful. I followed almost exactly, just cutting the aminos to one tablespoon as I'm low salt. I did the nut-free version with plant milk. Thanks for that option. It was plenty creamy and oh so yummy.
Kathy Carmichael
Hi Diana, thank you so much for the feedback. I'm happy you enjoyed the soup. Let me know if you try any other recipes. I'd love to hear from you.
fruitcrmble
Hi - i just discovered this recipe and would like to make it but i don't see the nut-free option you mentioned. i know you it was mentioned a couple of times that the substitution could be found in the notes but it isn't listed there. or if it is then i'm not clear as to what it is. i already see a 1/4 of flour under the soup portion. Is this an additional 1/4 cup mixed with the plant milk? thanks for the clarification.
Kathy Carmichael
I'm so sorry. For some reason, the draft was posted. It's fixed. It is fixed. Thank you for pointing out the error! I appreciate it.
Patti Isopi
Hi Kathy, Another Hungarian Soup day - no dill (again) so I'm going to get some while it's simmering (in the InstaPot on slow cook). The tasting spoon agrees that this soup is a winner!
Kathy Carmichael
Hi Patti, that's my favorite too. I hope you enjoy it. Thanks for the feedback. I appreciate. It's great to hear from you 🙂
Rachiel Black
Hi there Kathy!
I cannot find in the notes how to make this recipe not free. Help please!
Kathy Carmichael
Rachel, the current recipe is nut-free. Go to the recipe card at the end of the post; the ingredients are posted; all are nut-free. Please let me know if you have any other questions. And, let me know if you like the soup. I'd love to hear from you.
Tara
Hello Kathy,
My soup is almost done but the question is have you blender the soup? I can’t see no pieces of veggies in yours and in mine the sliced mushrooms are still there. I noticed you blend the cashews with the plant milk but what about the rest of the soup?
Kathy Carmichael
Hi Tara, if your veggies are chopped very finely, you do not have to blend the soup. However, you can blend a portion of it if you prefer it creamy with small chunks of vegetables. I hope you LOVE it! It's my favorite.
Kelly
Hello! This recipe looks really good. I am just in the beginning stages of transitioning to a WFPB diet. I love soups, as well, and Hungarian Beef/Hungarian Mushroom has always been a favorite. My question is, does the lemon zest mimic the 'sour' in sour cream or would you recommend vinegar to replace the sour cream tang for a 'newbie'? Thank you.
Kathy Carmichael
Hi Kelly, the lemon zest gives it the little tang. I do make my own sour cream as well. And it tastes close to the real deal. https://www.kathysvegankitchen.com/skinny-girl-vegan-sour-cream/
Kara
Hi Kathy. I'm going to make this soup today but looking through your recepie you don't say when you add the potatoes??
Kathy Carmichael
Hi Kara, it is in step 3 of the recipe "Then, add both zucchini, carrots, potatoes, and celery." I hope you enjoy the recipe. Let me know if you like it.
Greg Dodge
I'm thinking I might have added a bit too much fresh dill. I think the brightness of the dill and lemon almost overpowers the gentle umami of the mushrooms and the smoked paprika.
Kathy Carmichael
Hi Greg, Let the soup sit in the refrigerator for a while; I think the dill will mesh with the ingredients as it sits. I love dill! I hope you enjoy the recipe.
Greg Dodge
I does seem to be mellowing as it sits. It's a good soup. Thank you for the recipe!
Kathy Carmichael
Greg, I'm so glad! You are very welcome.
Patti Isopi
Hi Kathy,
I made this soup yesterday and it is fabulous! I didn't follow your recipe exactly - I made a few changes based on what I had on hand - but the flavors and spices were spot on! I didn't have any dill and subbed coconut milk for the cashews. Adding the flour to the veggies and a bit of broth is a total game changer and much easier than making a roux, as well as saving all of that butter that a traditional roux calls requires. Thanks so much for all of your recipes and life-style suggestions.
Patti
Kathy Carmichael
Hi Patti! I love your substitutions and ideas! I agree. A roux is easy to make without the butter or oil, and it's the perfect thickener. I'm so glad you enjoyed the Hungarian mushroom soup.
Sharlene Hunter
By far, the best soup I have had yet!! I’ll be making another batch ASAP, as I shared it with both my vegan & non vegan friends... My vegan friends adored it, we day dream about opening a vegan cafe and for my non vegan friends- it’s a game changer!! Kathy, you have mastered this dish, it’s brilliance in a bowl!! Thank you so much for sharing your passion. Truly amazing. X
Janet
Thank you Kathy! I probably made the dice a little too big, but I'm sure we'll love it. It smells heavenly right now. Another thing, you don't say in the directions WHEN to add the potatoes. I added them right before adding the 4 cups of broth so I'm sure it will be fine, but I searched and searched the recipe and couldn't find potatoes in the directions. I even did an electronic search online! 😉 !
Kathy Carmichael
Janet, you need to be my editor 🙂 You are so sweet. You add the potatoes with the other veggies. My bad! Thank you for keeping me on point. I hope you love the soup. It doesn't last long in my house, so grab yours while you can 🙂
Janet
I don't see lemon zest in your ingredient list....only in the directions. Do you add the lemon juice too? When you say "small dice", is that the size of the dice produced by the Vidalia Chopper tiny or medium dice blade. (They don't have a large dice blade; large to me is something I do by hand anyway).
Kathy Carmichael
Hi Janet, yes, you add the zest of 1 lemon not the juice. I must have left it off the recipe list. And tiny (diced small) means diced really small. Sorry for the confusion. I will go back and be more clear. Thank you for pointing out the confusion. I appreciate it.
Janet
This was over-the-top delicious. There just aren't the words to explain how good it is. It was a lot of work to chop everything small (I have a vidalia copper but that still requires prep before using the chopper
Marge Teilhaber
I have the vidalia chopper, which I basically love, but yeah, put too large a chunk of, say, onion on there and it gets stuck and it's a little chore to get it off and try again, albeit not as thick. I keep looking at other choppers, but many seem like I may not be strong enough to get it to cut through. I bought mine in 2019, so maybe the blade has dulled and it's time to get a new one?
Kathy Carmichael
Hi, Marge; the blades dull over time, and the choppers have improved over the last few years. I had my original one for almost 8 years, and my daughter bought me a new one as a gift, and it is 100% better than my original. It may be time to invest in a new one.
Steve fazekas
Yum I'm Hungarian btw. And it's soup season even in deep Texas
Kathy Carmichael
Try out the soup and let me know if it's authentic 🙂