Best 3 Vegan Hungarian Mushroom Soup Recipes

Embark on a culinary journey to the heart of Hungary with our delectable Vegan Hungarian Mushroom Soup. This hearty and flavorful soup is a symphony of umami-rich mushrooms, aromatic paprika, and creamy plant-based milk, offering a satisfying and comforting meal. Indulge in the earthy flavors of sautéed mushrooms, enhanced by the vibrant notes of paprika, garlic, and caraway seeds. The creamy texture, achieved through a combination of cashew cream and coconut milk, adds a velvety richness that perfectly complements the savory mushroom broth.

Explore variations of this classic soup, including a simplified version for those short on time, a smoky roasted red pepper iteration, and a tantalizing vegan goulash soup. Each recipe caters to different preferences, whether you seek a quick and easy meal, a smoky and robust flavor profile, or a hearty and comforting stew. Dive into the diverse culinary world of Hungary and savor the delectable flavors of these vegan mushroom soup variations.

Let's cook with our recipes!

HUNGARIAN MUSHROOM SOUP

Hungarian Mushroom Soup image

Provided by Food Network

Categories main-dish

Time 45m

Yield 12 to 14 servings

Number Of Ingredients 13

Ingredients

1 pound butter, plus 2 pounds for roux
6 cups chopped yellow onions
10 pounds mushrooms
1 cup dill, chopped
1 cup paprika
2 cups tamari
2 gallon water
2 pounds butter
6 cups flour
1 gallon milk
1.75 gallons sour cream
1 tablespoon salt
1 tablespoon pepper

Steps:

Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

VEGAN HUNGARIAN MUSHROOM SOUP

Vegan Hungarian Mushroom Soup image

I got this recipe from The Vegan Slow Cooker by Kathy Hester. I changed it only very slightly. This is an appropriate recipe for the 21 day Wellness Cleanse. This soup is meant to be served with Vegan Cashew Sour Cream - recipe #473191.

Provided by Ex-Pat Mama

Categories Vegetable

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 medium onion, minced
20 ounces mushrooms, chopped
4 cups vegetable stock
1/2 lemon, juiced
1 tablespoon dill, minced
2 tablespoons paprika
salt and pepper

Steps:

Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.

HUNGARIAN MUSHROOM SOUP (VEGETARIAN) RECIPE - (4.3/5)

Hungarian Mushroom Soup (vegetarian) Recipe - (4.3/5) image

Provided by KatrinaB

Number Of Ingredients 16

Ingredients

For the soup
4 cups water
2 tablespoons mushroom soup base
1 pound white button mushrooms
1 small yellow onion
1 tablespoon tamari
2 teaspoons Hungarian paprika
1 teaspoon Hungarian hot paprika
1 tablespoon fresh chopped dill weed
2 tablespoons salted butter
2 tablespoons flour
1 cup whole milk
Garnsih
fresh lemon juice
chopped parsley
sour cream

Steps:

Boil water and stir in the mushroom soup base. Set aside. Clean and slice the mushrooms. Chop onion in to small pieces. In a large pot sauté onions in enough soup base to cover the bottom of the pot. Cook 5 minutes or until soft over medium heat. Next, add 1 cup of the reserved broth, mushrooms, tamari, paprika and dill. Stir, cover and simmer 15 minutes. In a separate pot melt butter. Next, whisk in flour and cook 10-15 seconds. Whisk in the milk and cook for about 3-4 minutes until thickened. Add the remaining broth to the milk mixture and then to the mushroom mixture. Stir, cover and cook 10 more minutes. Serve with garnish of lemon juice, parsley and sour cream.

Tips:

To make the soup extra creamy, use a high-powered blender or immersion blender to puree the soup until smooth.
If you don't have a blender, you can also mash the vegetables with a potato masher or fork until they are smooth.
For a more flavorful soup, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
To make the soup vegan, use a plant-based milk, such as almond milk or soy milk.
If you want a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the soup and cook until thickened.
Serve the soup with a dollop of vegan sour cream, a sprinkle of paprika, and a side of crusty bread.

Conclusion:

This vegan Hungarian mushroom soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of mushrooms, vegetables, and a creamy broth. The soup is easy to make and can be customized to your liking. Serve it with a dollop of vegan sour cream, a sprinkle of paprika, and a side of crusty bread for a complete meal.