September 15, 2021
Hungarian Mushroom Soup
Main Plates | Plant-Based Recipes | Soups & Salads | Weight Loss Meals
Hungarian Mushroom Soup
PREP TIME: 5 MINS
COOK TIME: 10 MINS
TOTAL TIME: 15 MINS
YIELDS: 2 SERVINGS
NUTRITIONAL INFO PER 2 CUPS
CALORIES: 151
FAT: 6 GRAMS
PROTEIN: 11 GRAMS
CARBS: 12 GRAMS
INGREDIENTS
1 medium yellow onion, diced (1 ½ cups)
16 ounces baby bella (cremini) mushrooms, sliced
1 tablespoon vegetable broth or water to saute
2 cups vegetable broth or 2 cups water
1 vegan chicken-flavor bouillon cube (I like Edward & Sons Not-Chick’n)
1 cup thick, plain, unsweetened plant-based milk (I like this almond milk for creamy soups )(affiliate link)
½ tsp dry dill
1 tsp sweet paprika
1 tsp smoked paprika
1 tbsp low-sodium soy sauce
¼ cup parsley chopped
2 tsp fresh lemon juice
Sea salt and freshly ground black pepper (optional)
INSTRUCTIONS
1). In a pot, saute onions and mushrooms with a little vegetable broth until soft.
2). Then add the dill, soy sauce, paprika, and 2 cups of vegetable broth. Cover and let simmer on low for 10 minutes.
3). At the end of 10 minutes turn off the heat and add the salt, pepper, lemon juice, plant milk, and parsley.
4). Serve this Vegan Creamy Hungarian Mushroom Soup hot with grilled cheese or over some mashed potatoes.
That looks delicious! I really appreciate how this is truly a recipe post and not a biography.
I made this and it is delicious!! Thank you!
I didn’t have parsley and substituted frozen chopped spinach and it was divine. I love how easy it was to make. Thank you Kiki.
Kiki, I just made this and I am just now going back for a second bowl! Delish!!
Kiki, I am just now going back for a second bowl! Delish!!
This was so good!! And my grandmother is Hungarian, so that was fun. Thank you
Made this last night for dinner. So delicious! ????
This was so good and easy to make! Loved it over mashed potatoes. Yummy!
I added brown rice to this so I just increased the amount of broth and seasonings and wow it was so good! My meat eating husband also loved it!
This was really delicious. Had It over potatoes. Thank you!
I’ve made this several times and it’s now a regular rotation in my meal planning. Excellent! At the end I separate my servings from my husbands and to his I add browned Impossible burger as he enjoys the meat addition. It is good but I need to limit soy in my diet. I’ve recommended your YouTube videos to several friends. Thanks so much!
First made this a few weeks ago. I try to keep it made all the time as it doesn’t last long. Easy and love the flavor! Any idea how this would freeze?
Do you use your cheese sauce for the grilled cheese? Or what cheese do you use?
So good and so quick to make. I love it and will make it often.
Love your posts and your family, beautiful. You all inspire me to live a more peaceful life.
Just made this…it’s deeelicious! Also, it’s so easy! Thanks Kiki!
Thank you for sharing. It is very delicious and easy to make! Will definitely a regular dish in our household.
This soup was amazing! I’m not a fan of dill or parsley so I used Italian seasoning and frozen spinach instead and it turned out great. I served it over rice but I think it would be great over mashed potatoes too.
I loosely followed this recipe and it turned out great! Very yummy! I only added a half tsp of smoked paprika, 1 tsp thyme, 1/4 tsp ground sage, half tsp dill, a pinch of red chili flakes, a couple bay leaves and some salt and pepper. I also added a tbs of dried parsley at the end
I made modified version of this using ingredients I had on hand + a hint of heat = so delish! I added fresh parsley made to it extra special. Thanks for your fast, easy, simple and tasty recipes!!!
Kiki, I noticed you changed the recipe. You changed from soy milk to almond milk, dropped the flour thickening and added smoked paprika. I’ve made your other recipe many, many times and loved it. I will try this version, but am a little concerned it won’t be as creamy without a thickener. I love your recipes, so I’m sure this is good too!
This is DELICIOUS. The mushrooms with the smoked paprika are perfect. I used thinner almond milk so I added some cornstarch at the end for a thicker gravy served over mashed potatoes with cabbage (50/50 plate FTW). Thanks Kiki!!
Saw this on the meal plan week and had to look it up. Looks so great!
We just enjoyed this for dinner. Absolutely delicious! Thank you.
Ohhh my gosh this is amazing!!!! I just made it and it is out of this world good! I added 2tsp of tomato paste and carrots. Garlic croutons of top were a big hit. New fav!!!
This was really good. My husband, the picky eater, didn’t care for the parsley much. Maybe I put too much, but maybe next time I’ll blend it first with the vegetable broth so it’s really fine then add to the pot. This soup is even better as it gets older. I added a handful of spring mix after warming the left over and it was delicious. I’ll also try it over quinoa next.
Another winning, amazing and super simple recipe. I used half trumpet and half oyster mushrooms. …and vegetable broth. Wow. Another Kiki recipe now a staple in my home.
Wow! The flavor is so fantastic Kiki, this is another new favorite of your recipes. Thank you!
This will be in my rotation. The dish is soooo good. Love, love, love it!!!
All my husband kept saying was YUM.. On rotation list. EASY, DELICIOUS AND HEALTHY. Love it.