• hungarian mushroom soup

Hungarian Mushroom Soup Recipe – Meatless Monday

Hungarian Mushroom Soup is the perfect weeknight dinner recipe or Meatless Monday recipe. Completely vegetarian but so hearty, filling, and budget friendly. 

I absolutely love cooking with mushrooms. They add such a great flavor and they give dishes such a hearty feel and flavor. We’ve been using a lot of mushrooms in our meatless monday recipes.

I made this Hungarian Mushroom Soup last week after finding it on Pinterest. The photos are what sold me at first. It’s so true that we eat with our eyes! If a food looks amazing, I’m totally going to want it.

hungarian mushroom soup1

Not only does this soup look amazing, but it is so good! It has such a smokey flavor from the paprika and the mushrooms really give it a meaty taste but it’s completely vegetarian.

I paired this with a really big chopped vegetable salad for Meatless Monday and was so full afterwards. The best part was that the leftovers the next day were just as tasty, if not better! I love any dish that can be saved for the next day. Team leftovers all the way!

hungarian mushroom soup2

Budget-wise, this soup is awesome! Inexpensive to make but an enjoyable meal means I’ll be adding this to our rotation, especially during the winter.

The original recipe called for sour cream, both in the soup and to garnish. However, I substituted greek yogurt and it came out amazing. I would have used sour cream if I had any in the fridge but I didn’t. So, greek yogurt it was.

Hungarian Mushroom Soup Recipe - hearty, smoky and filling. Perfect for Meatless Monday

 

Hungarian Mushroom Soup Recipe
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Warm and hearty Hungarian Mushrooms Soup topped with fresh herbs and greek yogurt.
Ingredients
  • 3 Tbsp . butter
  • 1 large onion diced
  • 1 lb . mushrooms sliced (white or crimini)
  • 3 Tbsp . flour
  • 1 Tbsp . paprika
  • 3 cups vegetable broth
  • 3 Tbsp . soy sauce
  • 1 cup 2% milk
  • ¼ cup greek yogurt
  • Juice of ½ lemon4 Tbsp . butter
  • 1 large onion diced
  • 1 lb . mushrooms sliced (white or crimini)
  • 3 Tbsp . flour
  • 1 Tbsp . paprika
  • 3 cups vegetable stockchicken stock or bone broth
  • 3 Tbsp . soy sauce
  • 1 cup 2% milk
  • ½ cup sour cream
  • 1 Tbsp . lemon juice
  • 1 Tbsp . chopped fresh dillor 2 tsp. dried dill
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste
Instructions
  1. Melt the butter in a large pan over medium heat
  2. Add the diced onions and mushrooms and cook about 10-15 minutes
  3. Mix in the flour and paprika and let cook for 2-3 minutes.
  4. Add the stock, soy sauce and milk, bring to a gentle boil
  5. Reduce the heat and simmer for 10 minutes.
  6. Remove from heat and mix in the greek yogurt, lemon juice, dill and parsley. Season as needed with salt and pepper.
 

Sharing this post in the following Meatless Monday Link Up at Confessions of a Mother Runner and A Whisk and Two Wands!

 

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5 Comments

  • comment-avatar
    Corina February 6, 2017 (1:02 pm)

    I love Hungarian spices and I bet this soup is gorgeous! I’d love it anyway!

  • comment-avatar
    Serena February 6, 2017 (2:18 pm)

    I WANT to make this! Where is the recipe? Thanks! (:

  • comment-avatar
    Deborah @ Confessions of a mother runner September 11, 2017 (11:12 am)

    I love all of the flavors in here! I can’t wait for soup season. Thanks for joining us for meatless Monday today

  • comment-avatar
    Sarah September 11, 2017 (2:29 pm)

    This looks so delicious and comforting! We had soup almost every night last week, and now temps are hot again…
    Thank you for linking up with us for Meatless Monday today and sharing this great recipe!

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