Hungarian Mushroom Soup (Vegan or Gluten Free!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
33 mins
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Total Time
43 mins
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Servings
6 servings
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Calories
185 kcal
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Course
Main Course, Soup
Hungarian Mushroom Soup (Vegan or Gluten Free!)
Description
This recipe begins by gently sautéing butter (or plant-based butter), onion, and celery to soften the vegetables. Button mushrooms are added and cooked until tender and released their moisture. The mushrooms are seasoned with soy sauce, fresh chopped dill, smoked paprika, and lemon juice, imparting a smoky, tangy, and herbaceous flavor profile. The mixture simmers in vegetable or mushroom broth to meld the flavors.
To thicken, a smooth blend of sour cream and flour is carefully incorporated by tempering with hot broth to prevent curdling, then whisked into the soup. This creates a creamy, thick consistency without clumps. The soup is adjusted for seasoning before serving, garnished with additional fresh dill, scallions or parsley, and a dollop of sour cream or vegan cashew cream.
This soup works well as a warm starter or a light meal and caters to vegan and gluten-free diets depending on ingredient choices. The smoky paprika and fresh herbs balance the earthiness of the mushrooms for an inviting flavor.
Leftovers should be refrigerated and consumed within 4 days, but freezing is not recommended due to the sour cream component which may separate.
Ingredients
- ¼ cups butter (or plant-based butter)
- 1 large onion peeled and chopped
- 1 cup celery chopped
- 1 pound button mushrooms sliced
- 3 tablespoons soy sauce (gluten free)
- 2 tablespoons dill fresh, chopped
- 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
- black pepper
- dill scallions, and/or parsley, sour cream or cashew cream, fresh, chopped, for garnish
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
- Refrigerate leftovers in a sealed container for up to four days.
- Do not freeze this soup as the sour cream or vegan cashew cream can separate during freezing and reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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