Tasty Vegan Hungarian Mushroom Soup Recipe

Vegan

Cure the winter blues with this tasty vegan Hungarian mushroom soup recipe! Being half Hungarian I grew up eating a lot of paprika and dill, so I find these flavors extremely comforting. Dill and paprika go so well with one of my favorite veggies, mushrooms! All that umami with herbaceous notes and spice is a dream come true!

Unfortunately, a lot of Hungarian food has meat/sour cream/general dairy in it and since I don’t cook with dairy, I wanted to veganize this classic, cozy dish.

See below for my veganized Hungarian Mushroom soup recipe with plenty of flavor to get you through the day!

  • If you are not used to spicy food, I would just start out with 1 tsp of paprika, since I am numb to it at this point, I am pretty generous with my paprika use.

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Print Recipe
5 from 2 votes

Tasty Vegan Hungarian Mushroom Soup

A delicious veganized version of a classic cold weather favorite.
Prep Time30 mins
Cook Time30 mins
Course: Appetizer, dinner, lunch
Cuisine: American, European, Hungarian
Keyword: Hungarian mushroom soup
Servings: 6 people

Ingredients

  • 2 tbsp soy butter
  • 2 lbs mushrooms (cremini or baby bella, sliced)
  • 1 golden onion (diced)
  • 1-2 tbsp garlic (minced - I love garlic so I use 2 tbsp (about 3-4 cloves))
  • 1 tbsp smoked paprika
  • 2 tbsp Hungarian Paprika (super important to have good paprika)
  • 1 tbsp rosemary (chopped)
  • 1.5 tbsp dijon mustard
  • 1/2-3/4 cup white wine (I like acidity but you may want to be more conservative. Choose a dry one.)
  • 1 tbsp soy sauce/Tamari
  • 4 cups vegetable broth
  • 1 can coconut milk (full fat)
  • 4 tbsp corn starch (mixed with water to get the paste)
  • 1 tbsp paprika cream (optional and vegan)
  • salt/pepper (to taste)
  • 1 handful dill (chopped)
  • 2 stalks green onions (chopped)

Instructions

  • Chop your onions, garlic, mushrooms, rosemary, and dill. In a Dutch oven or a large, deep pot, heat up your soy butter on medium heat. Then add your onions and sauté for about 5 minutes, then add your garlic and sauté for 1 minute.
  • Add half of your paprika, rosemary, Dijon mustard, white wine, and tamari. Sauté it all for about 1-2 minutes, then add your vegetable broth. Bring to a boil and simmer on low for about 10 minutes.
  • Then add your coconut milk and simmer for 10 more minutes and add in the corn starch mixture and simmer for 10 more minutes until it’s thickened.
  • Then add your optional paprika cream, half of your dill, and season with salt/pepper. Simmer for 3 minutes till all of the flavors have come together.
  • Garnish with the rest of your dill, top with green onions and serve with some toasted bread. This is even more delicious the next day once the flavors have had time to settle.
Saute those mushrooms and onions!
Saute those mushrooms and onions!
Vegan Hungarian Mushroom Soup is coming together!
Vegan Hungarian Mushroom Soup is coming together!
Tasty vegan Hungarian mushroom soup is ready!
Tasty vegan Hungarian mushroom soup is ready!

Notes:

  • Having high quality paprika is important! Hungarian paprika from Bende and Smoked Spanish Paprika from Penzey’s are the best in my opinion.
  • Paprika cream is like a paprika/red pepper version of tomato paste. You can find it here.

Hungry for more recipes? Check these out here!

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4 thoughts on “Tasty Vegan Hungarian Mushroom Soup Recipe

  1. 5 stars
    Love this soup! The spices and the paprika added so much flavor and made the soup taste delicious 👌 will definitely make it again!

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