Hungarian Mushroom Soup (Vegan or Gluten Free!)

Name: Hungarian Mushroom Soup (Vegan or Gluten Free!)
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 6 servings
Ingredients: ¼ cups butter; 1 large onion; 1 cup chopped celery; 1 pound button mushrooms; 3 tablespoons soy sauce; 2 tablespoons fresh chopped dill; 1 tablespoon smoked paprika; 1 tablespoon lemon juice; 6 cups vegetable broth or mushroom broth; ¾ cups sour cream; 3 tablespoons all-purpose flour; salt and pepper; Garnishes: Fresh chopped dill

User Reviews

5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
43 mins
Servings
6 servings
Calories
185 kcal
Course
Main Course, Soup
Cuisine
Hungarian, Vegan

Hungarian Mushroom Soup (Vegan or Gluten Free!)

Gael Hudson

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This deliciously rich, hearty and comforting (vegetarian!) Hungarian cream of mushroom soup recipe is easy to adapt as vegan and gluten free.

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Ingredients

Servings

¼ cups butter (or plant-based butter)
1 large onion peeled and chopped
1 cup chopped celery
1 pound button mushrooms sliced
3 tablespoons soy sauce (gluten free)
2 tablespoons fresh chopped dill
1 tablespoon smoked paprika
1 tablespoon lemon juice
6 cups vegetable broth or mushroom broth
¾ cups sour cream (or Vegan Cashew Sour Cream)
3 tablespoons all-purpose flour (or GF baking mix)
salt and pepper
Garnishes: Fresh chopped dill, scallions, and/or parsley, sour cream or cashew cream

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Instructions

Set a large 6 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3-5 minutes to soften. Then move the veggies to the side of the pot and add in the mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Sauté another 8-10 minutes, stirring regularly.
Stir in the soy sauce, dill, smoked paprika, lemon juice, and vegetable broth. Simmer for 10-15 minutes.
Meanwhile, set out a medium bowl. Add the sour cream and flour. Stir until smooth.
Ladle some of the soup broth into the sour cream mixture, stirring constantly so the sour cream doesn’t curdle. Once the mixture is thin, whisk the sour cream mixture into the soup base, whisking continually. (This method ensures there are not curdles cream clumps in the soup.)
Simmer another 3-5 minutes to thicken. Taste, then add additional salt and lemon juice if needed.
Serve warm with a sprinkling of fresh herbs and a dollop of sour cream on top.

Notes

Allow the soup to cool completely before transferring leftovers to a container with a lid, and keep in the fridge for up to 4 days.
Because of the sour cream used in this recipe - both dairy and vegan versions - I do not recommend that you freeze this cream of mushroom soup.

Nutrition Information

Show Details

Serving 1bowl Calories 185kcal (9%) Carbohydrates 13g (4%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 35mg (12%) Sodium 1552mg (65%) Potassium 397mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1577IU (32%) Vitamin C 5mg (6%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 185 kcal

% Daily Value*

Serving	1bowl
Calories	185kcal	9%
Carbohydrates	13g	4%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	8g	40%
Cholesterol	35mg	12%
Sodium	1552mg	65%
Potassium	397mg	8%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1577IU	32%
Vitamin C	5mg	6%
Calcium	52mg	5%
Iron	1mg	6%