Hungarian Mushroom Soup

As I’ve said before, I absolutely LOVE soup, and I love mushrooms equally. 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 can attest to the phenomenal food that continues to create a line out the door each and every day. In fact, deciding what to order off their menu is a difficult task. Yet, no matter what entree tempted me, I always ordered the famous Hungarian Mushroom Soup Recipe. 

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

When I moved to Arizona, I was blessed with vegan restaurants everywhere.

Even though I have attempted to make several Hungarian Mushroom soup recipes, without oil, not one 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 SPECIAL? 

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

Another secret is to dice all the vegetables, very small, in order to get the texture and creaminess. In order 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 form of dairy, I replaced the dairy with almond milk and cashews.

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

Then, it is simply about the combination of 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 IS A GAME-CHANGER

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

Smoked paprika uses chilis that are smoke-dried and then crushed, whereas regular paprika is just crushed dried chilies without the smokiness. They are typically smoked with oak which leads to a strong outdoorsy flavor.

The first time I tried this mushroom soup recipe, I didn’t have smoked paprika.

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

MEAL-PREP SUGGESTIONS/PLANNING AHEAD

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.

For this Hungarian mushroom soup recipe, for example, I chopped the onion and garlic and put it into one container, and then I chopped the other veggies that cook together, measured 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. Since I love to cook, and don’t really like the cutting, if I cut everything up in advance, I enjoy cooking much more. 

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

We not only were able to eat this mushroom soup for dinner, but I was also able to make three more lunches, packed and ready to go for the week. 

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

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

DO YOU LOVE SOUP? IF SO, CHECK OUT THESE CREAMY, DELICIOUS SOUPS

• Soup Recipes for the Fall
• Tomato Soup
• Crockpot Split Pea Soup
• Vegan Tortilla Soup
• Cream of Broccoli Soup
• Creamy 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
• See notes for 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, until you get a thick paste (you do not want clumps) Add more vegetable broth if necessary.
9. Now add the remaining vegetable broth, dill tamari (soy), paprika, nutmeg, lemon zest, and 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 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, stirring occasionally, 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fullstar Vegetable Chopper - Spiralizer Vegetable Slicer - Onion Chopper with Container - Pro Food Chopper - Slicer Dicer Cutter - 4 Blades
• 
  NutriBullet Rx N17-1001 Blender, Black

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 175Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 550mgCarbohydrates 24gFiber 4gSugar 9gProtein 7g

Nutrition facts may not be 100% accurate.

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