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 ½ 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
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 smoked paprika
- 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/ALMOND MILK
- ½ 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
- 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.
Notes
- Use ¼ cup gluten-free four and blend with almond milk or plant milk of choice
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! 🙂
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 🙂
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
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
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 🙂
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
Anonymous
Anonymous
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.
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.
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.
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/
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.