Soups

November 5, 2020

Plant-Based Hungarian Mushroom Soup

Plant-Based Hungarian Mushroom Soup is rich, with deep flavor. This oil-free, vegan soup is light yet creamy.

This soup makes my heart sing. First because it's incredibly delicious. And second because it's an ode to my heritage.

My grandparents on my dad's side immigrated to the United States from Hungary shortly before my uncle was born. I haven't yet gotten the chance to visit the place where my family is from, but I feel very connected to them through food.

There are some Hungarian recipes that I ate often growing up. There are others that I discover, and even though I don't have a specific childhood memory associated with them, I love feeling connected to my heritage through the food.

This Hungarian Mushroom Soup is one of those recipes that I've never had before. But I saw a recipe for it and knew that I needed to make a plant-based version of my own. Thus, here we are.

Plant-Based Hungarian Mushroom Soup

What is Hungarian Mushroom Soup?

Hungarian Mushroom Soup is a brothy soup, with chopped onions and mushrooms as the predominant texture.

It has TONS of flavor. Besides the umami of the onions and mushrooms it has several strong spices that build to create layers of flavor.

Paprika, a classic Hungarian spice, makes an appearance. There's also dill and parsley. And, if you're feeling a bit extra, you can add mushroom powder for even more umami flavor.

Traditionally, Hungarian Mushroom Soup uses butter to sauté the onions and mushrooms. But, of course, this plant-based version will omit the butter.

This soup also traditionally has sour cream. It was important to me in developing this recipe to retain the creaminess and tang that sour cream would give the soup. So I used a whole-food secret ingredient that adds the perfect flavor and texture.

Speaking of ingredients, let's talk.

Plant-Based Hungarian Mushroom Soup

Ingredients

Vegetable Stock: Veggie broth serves double duty in this recipe. You'll use it to replace the butter when you sauté the onions and mushrooms. You'll also use it as the primary liquid. Since it's the base of this soup, make sure you buy a brand with no added sugar or unclean ingredients.

Red Onions: Notice I said red onionS not red onion. This recipe calls for a lot of onion. BUT when you cook it enough, you get rid of the strong onion flavor and are left with a beautiful caramelized taste.

Crimini Mushrooms: You can use whatever mushrooms you may have on hand, but crimini mushrooms are particularly delicious in this soup because of their heartier texture.

Freeze Dried Dill: Have you ever used freeze dried herbs before? If not, these are a must-try! And I'm not even saying that because I work for a company that makes freeze dried herbs. Freeze dried herbs keep SO much longer than fresh herbs and they still have all the flavor! I used freeze dried dill and a freeze dried spice blend in this soup and the flavor is amazing!

Paprika + Smoked Paprika: A classic Hungarian spice, paprika adds a sweet peppery flavor. And smoked paprika gives an extra hint of smokiness.

Mushroom Powder: Most recipes for Hungarian Mushroom Soup don't call for mushroom powder, but I think the mushroom powder makes the dish! I used Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend. It works so perfectly because it has the mushroom flavor AND a hint of crushed red pepper. So it adds just a bit of spice and really ties the dish together. If you don't live near a Trader Joe's or don't want to buy it off of Amazon (using the link above) you could always use another mushroom powder and add a few crushed red pepper flakes.

Liquid Aminos: Most Hungarian Mushroom Soup recipes call for soy sauce, which isn't gluten free. So I replaced it with liquid aminos. If you don't mind higher sodium you could also use tamari. Or if you are okay with the gluten, feel free to just use soy sauce.

Almond Milk: Replacing milk with almond milk is easy. I suggest you stick with almond milk because it is so neutral. Coconut or soy milk would add too much extra flavor.

Oat Flour: Oat flour acts as a thickener. You can either make your own or buy certified gluten-free oat flour.

Freeze Dried Herb Blend: I used this amazing freeze dried salad dressing blend. But the point of this spice was to get some parsley flavor, so you could use freeze dried parsley or fresh parsley.

Salt: Salt helps enhance ALL the flavors in this soup.

Lemon Juice: For a bit of acid and tang.

Firm Tofu: Now for the secret ingredient. Tofu! Just puree tofu in a food processor or blender and you'll have an incredibly thick and creamy paste that can be subbed 1:1 for sour cream. Such a great trick to get that tangy taste and thick texture. And also some plant-based protein!

Plant-Based Hungarian Mushroom Soup

How to make Plant-Based Hungarian Mushroom Soup

Sauté the chopped onions over medium heat for 5 minutes, using some of the vegetable broth as cooking liquid. Add the chopped mushrooms and sauté for another 5 minutes.

Stir in the freeze dried dill, paprika, smoked paprika, liquid aminos, and vegetable broth. Reduce the heat, cover, and simmer for 15 minutes.

After 15 minutes, add the almond milk and oat flour. Stir well. Then cover and simmer for another 15 minutes.

Stir in the freeze dried salad dressing blend, salt, lemon juice, and pureed tofu. Allow the mixture to heat through for another couple minutes.

Remove from the heat. Top with salt, pepper, and additional freeze dried salad dressing blend. Enjoy!

Recipe Prayer

Thank you God for food that brings connection. We are grateful for our stories. Amen.

Plant-Based Hungarian Mushroom Soup

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Hungarian Mushroom Soup

Plant-Based Hungarian Mushroom Soup is rich, with deep flavor. This oil-free, vegan soup is light yet creamy.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

45

min

total:

55

min

Ingredients

  • 1/4 Cup Vegetable Broth
  • 2 Cups Chopped Red Onions
  • 16 Ounces Crimini Mushrooms, sliced
  • 2 Teaspoons Freeze Dried Dill
  • 1 Tablespoon Paprika
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Mushroom Powder
  • 1 Tablespoon Liquid Aminos
  • 2 Cups Vegetable Broth
  • 1 Cup Almond Milk
  • 3 Tablespoons Oat Flour
  • 2 Tablespoons Freeze Dried Salad Dressing Blend
  • 1 Teaspoon Salt
  • 2 Teaspoons Lemon Juice
  • 1 Block Firm Tofu, blended into a puree

Instructions

  1. Saute the onions over medium heat for 5 minutes, using the 1/4 cup of vegetable broth as cooking liquid. Add the mushrooms and saute for another 5 minutes.
  2. Stir in the dill, paprikas, mushroom powder, liquid aminos, and 2 cups of vegetable broth. Reduce the heat, cover, and simmer for 15 minutes.
  3. After 15 minutes, add the almond milk and oat flour. Stir well. Then cover and simmer for another 15 minutes.
  4. Stir in the freeze dried salad dressing blend, salt, lemon juice, and pureed tofu. Allow the mixture to heat through for another couple minutes.
  5. Remove from the heat. Top with salt, pepper, and additional freeze dried salad dressing blend. Enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography