Dairy-free, creamy soup that is a flavor celebration of sweet paprika and rich mushrooms!
This vegan Hungarian Mushroom Soup is a rich and satisfying soup that easily fills the bill for a first or main course. It is special enough for company and, paired with some crusty bread or a grilled cheese sandwich takes the idea of comfort food to a whole new place!
This recipe is inspired by a non-vegan version that I found about 30 years ago in Mollie Katzen’s Moosewood Cookbook. I was a relatively inexperienced cook back then and I was excited to try new things. I remember that I had never given much thought to paprika, so, when I was shopping for the ingredients, and I first smelled sweet Hungarian paprika in a big jar at a health food store, I felt it all the way down to my toes. Sooo good!
Some Ingredients are Essential
If you follow this blog and recipes, you know that I am pretty flexible about switching stuff out and using what is on hand. This recipe is absolutely the exception! You might have to do a little hunting, but getting the right paprika is essential to the recipe. If you can find it in a health food shop or Co-op, go for it, because the fresher the better. I happened upon this jar of Hungarian paprika while traveling to see family and was psyched.
Mushrooms in Soup are a Hit
We love mushrooms for taste and texture. As much as I loved the original recipe, I had to add way more mushrooms. I want a piece in every spoonful. And really, we just love them in all sorts of dishes, not only soup! Did I mention that this is a rich soup? Yes, I know that there is a lot of vegan butter and sour cream in the recipe. Please don’t message me a scolding—I know. 🙂
Cooking Technique that’s Actually Not Scary
Part of the recipe is making a roux, which is flour and fat cooked together to be used as a thickener. The first time I saw someone make a roux, it was Julia Child on a cooking show about a million years ago (it is wonderful that you can still watch some of them). It seemed pretty difficult back then. It isn’t. I confess that when I initially tried to veganize this recipe, it never occurred to me that you can just as easily make a roux with vegan butter (I use Earth Balance sticks). I was playing with soaked cashews and too many bowls and my first attempt was as thick as paste. I had a “wait a minute, let’s keep this simple” moment. I tried just replacing cow’s milk butter with vegan butter and the roux was perfect for thickening the soup.
Creamy Mushroom Soup is Anytime Comfort Food
Once you have the essential ingredient this soup is quick and easy to put together since most of the ingredients are common ones you probably often have in your kitchen. That means when you are looking for a warming, creamy, rich bowl of soup you can have a pot of it cooking away on your stove in no time! Also, don’t forget that we love hearing from you so if you try this recipe please leave us a comment in the comments section at the bottom of this page. And, if you love mushrooms, you may enjoy our Stuffed Mushroom Caps or our Quick Vegan Miso Soup! Thanks for visiting the blog!
This vegan Hungarian Mushroom Soup is a rich, creamy, and satisfying soup that is perfect for a first or the main course. It is special enough for company and just fine for a more casual meal and, paired with some crusty bread or a grilled cheese sandwich takes the idea of comfort food to a whole new place!
1 pound of fresh mushrooms, sliced
1 large onion, chopped
4 Tbs vegan butter, divided
3 Tbs flour
1 cup unsweetened plant-based milk
2–3 tsp dill weed
1 1/2 Tbs sweet Hungarian paprika
1 Tbs tamari
2 tsp salt (reduce to 1 tsp if the broth has salt in it)
2 tsp fresh lemon juice
2 cups vegan vegetable broth
1/2 cup vegan sour cream
fresh ground pepper
1/4 cup parsley for garnish
In a soup pot, melt 2 Tbs butter and cook the onions for 3-4 minutes, salting lightly.
Add the mushrooms, 2 tsp of dill, 1/2 cup of broth, tamarind, and paprika. Gently combine, cover, and simmer for 15 minutes.
In a saucepan, melt the remaining 2 Tbs of butter over medium heat. Whisk in the flour and cook, whisking continually for about 3 minutes.
Add the milk to the butter and flour mixture and continue to whisk frequently over low heat for about 10 minutes until it is thick.
Add the milk mixture and the remaining broth to the soup pot, stir gently, cover, and let simmer for about 10 minutes.
Whisk together the lemon juice and vegan sour cream and add it to the soup pot.
Add remaining salt, a few grinds of black pepper, and additional dill if desired.
Serve garnished with chopped parsley.
I use Tofutti sour cream, which tends to be on the thick side. I find that whisking it with lemon juice makes it easier to blend into the soup. If it is still really thick, add an additional Tbs of water when you are whisking them together.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).