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Hungarian Mushroom Soup (vegetarian)


This flavorful vegetarian soup is adapted from the Moosewood cookbook's Hungarian mushroom soup recipe.

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  • 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



Step 1

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.

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