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.
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!
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
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
- 1/4 cup greek yogurt
- Juice of 1/2 lemon
- 1 Tbsp chopped fresh dill or 2 tsp. dried dill
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Melt the butter in a large pan over medium heat
- Add the diced onions and mushrooms and cook about 10-15 minutes
- Mix in the flour and paprika and let cook for 2-3 minutes.
- Add the stock, soy sauce and milk, bring to a gentle boil
- Reduce the heat and simmer for 10 minutes.
- 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!
I love Hungarian spices and I bet this soup is gorgeous! I’d love it anyway!
I WANT to make this! Where is the recipe? Thanks! (:
I love all of the flavors in here! I can’t wait for soup season. Thanks for joining us for meatless Monday today
Thanks for the invitation!
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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Hi there, I’m glad I found your blog. I just started the Mediterranean Diet and am looking for inspiration for recipes. I would like to try this Hungarian Mushroom soup recipe. The ingredients look like there might be some duplication… could you please confirm the ingredients and amounts listed please?
Thank you so much Stephanie for taking the time to let me know about the strange duplications to the recipe ingredients. I’ve fixed the issue.
this was so intense in flavour, much more so than most mushroom soups! maybe a bit too intense even, i will add more water next time. anyway i enjoyed eating and making it & it felt like something distinguished from just one more variation on Generic Soup (not that I don’t like Generic Soups though haha). ty for the recipe!