Vegan Hungarian Mushroom Soup Recipe by Joyful Balance

Vegan Hungarian Mushroom Soup

Hello, my lovely chickpeas! Today I have a scrumptious fall recipe for you that I’m honestly obsessed with. This vegan soup is the perfect way to officially ring in soup season – it is cozy, hearty, and the perfect balance of flavors. If you are a soup lover and a mushroom lover like I am, you are going to love this Vegan Hungarian Mushroom Soup!

Vegan Hungarian Mushroom Soup recipe: plant based, WFPB, and oil free

This recipe has become a quick favorite in my household, and I am so excited to share it with you today as our first official fall-inspired recipe of the season. You’ll be shocked at how easy it is to make and how much flavor it packs in! Let’s get into it.

Inspiration for Vegan Hungarian Mushroom Soup

Vegan Hungarian Mushroom Soup with parsley and coconut yogurt

The inspiration for today’s recipe is obviously Hungarian mushroom soup! The traditional version is known for its creamy texture and a flavor profile that combines earthy mushrooms, tangy sour cream, and sweet but smoky paprika. Although ours has some unique twists to it, we are still going for those same general vibes!

I am a big soup girly, and a big mushroom girly. So it should come as no surprise to learn that Hungarian mushroom soup was a favorite of mine before going vegan. This fall I wanted to create a new version that was of course vegan and oil free! I subbed out the milk and sour cream for non dairy options, kept the strong flavors from the mushrooms and paprika, and made sure to incorporate ingredients that I knew would boost the overall flavor wonderfully. It is the perfect fall recipe for vegan soup lovers!

Ingredients

Hungarian Mushroom Soup fall recipe with fresh mushrooms and parsley

There is TONS of flavor in this vegan soup, just the way we like it! Let’s talk about our ingredients today.

  • Cremini Mushrooms: and a lot of them! These are obviously the star of our show. They are earthy, hearty, and provide so much umami flavor.
  • Onion: honestly, I think most good soups start with some onion. It gives us a deeper savory flavor!
  • Vegetable broth: the base of our soup today!
  • Dill, paprika, tamari, lemon juice, and cayenne: these are our extra flavor boosters! Paprika is a staple in Hungarian mushroom soup, and the other additions pair perfectly with everything else we’ve got going on. I especially love the herby flavor of the dill!
  • Coconut yogurt: this replaces traditional sour cream to give us some tanginess!
  • Cashew milk: to make our soup creamy (along with the coconut yogurt).
  • Flour: to thicken our soup a bit.
  • Parsley: to add a little extra freshness, color, and a pop of flavor!

How to Make Vegan Hungarian Mushroom Soup

Hungarian Mushroom Vegan Soup with cremini mushrooms

The full recipe can of course be found down below, but let’s go over the basics!

  1. Sauté some onion.
  2. Add mushrooms, then continue to sauté.
  3. Add veggie broth and a few other ingredients to the pot. Bring to a simmer.
  4. Whisk together flour and cashew milk, then add to the pot. Cover and simmer a big longer.
  5. Add the rest of the ingredients and cook for a few minutes more.
  6. Serve & enjoy!

Tips & Tricks

Plant Based Hungarian Mushroom Soup with sourdough toast

As always, I love to give you guys ideas on fun ways to enjoy these recipes, as well as ideas on how to make it your own. Let’s get into it.

  • I call for cremini mushrooms in this recipe because I think they work great in soups – but feel free to play around and use other mushrooms of your choice! Just note that different mushrooms may take slightly different times to sauté, so keep an eye on them in step 2!
  • This soup is hearty with a deep flavor, so it might be nice to pair it with a lighter side, such as a salad or some roasted veggies (perhaps some Smoky Roasted Brussels Sprouts)!
  • As another option, you could also lean into the cozy vibes and serve it with your favorite garlic bread or even simple toast (our favorite is sourdough toast in my house!)
  • Still in a soup mood? Let’s welcome soup season with some other great Joyful Balance vegan soup recipes, such as The Coziest Tomato Basil Soup, or a Roasted Butternut Squash Soup!

Enjoy!

Vegan Hungarian Mushroom Soup

Recipe by Delaney Romero – Joyful Balance
Servings

3

servings
From Start to Finish

50

minutes

This Vegan Hungarian Mushroom Soup is hearty with a perfect balance of flavors! It’s slightly tangy from the coconut yogurt, earthy from the mushrooms, and has a burst of flavor from the herbs and spices. This is the perfect soup for any mushroom lover during soup season!

*Note that From Start to Finish is an estimate that includes 5 minutes to prep your ingredients and 45 minutes to complete the recipe itself, much of which is allowing your soup to simmer.

Ingredients

  • 1 medium yellow onion, diced

  • 1 lb Cremini Mushrooms, sliced

  • 2 cups vegetable broth

  • 1 tsp dried dill

  • 2 tsp smoked paprika

  • 1 Tbsp tamari

  • 3 Tbsp allpurpose flour OR whole wheat pastry flour

  • 1 cup cashew milk

  • 1/2 cup plain coconut yogurt*

  • 2 tsp lemon juice

  • 1/4 cup parsley, finely chopped

  • pinch of ground cayenne

  • salt, to taste

  • Optional toppings: additional plain coconut yogurt or chopped parsley

Directions

  • Bring a medium nonstick pot to medium-high heat on the stovetop. Add just a bit of water to prevent sticking, and add your onion. Allow to sauté for 3 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking.
  • Add mushrooms to the pot and continue to sauté for another 5 minutes, stirring occasionally. The mushrooms will start to release moisture after a minute or two, so water is not usually needed at this point. However, if you have issues with the mushrooms sticking, either stir more frequently or add just a bit of water.
  • Add vegetable broth, dill, smoked paprika, and tamari to the pot. Bring to a simmer, then allow to simmer for 10 minutes.
  • In a separate bowl, whisk together flour and cashew milk (when you are done there should not be any lumps of flour and the mixture should be smooth).
  • Add the milk & flour mixture to the soup. Stir to combine. Place a lid on the pot and allow to simmer 10 more minutes while covered.
  • Remove the lid from the pot. Add coconut yogurt, lemon juice, parsley, cayenne, and salt. Allow to cook 5 more minutes (uncovered), or until everything is warmed through.
  • Serve and top with additional coconut yogurt and/or parsley, if desired. Enjoy!

Notes

  • *Plain coconut yogurt: any plain coconut yogurt will do, but the tangier the better! I love using Culina Plain & Simple Coconut Yogurt because it is pretty tangy and reminds me of sour cream.

Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your soup-making ways.

Stay joyfully balanced!

13 Comments

  1. This soup has just the right spices- love the Tamarind! -Highly recommend

  2. I always make my mushroom soup the classic way (just mushrooms and onions) but this recipe was so delicious it is definitely my favourite mushroom soup. So good.

  3. I made this over the weekend and it was delicious! Will be making this again.

  4. thanks for sharing this native soup. I haven’t had this before but so glad i’ve tried it now

  5. I love this mushroom soup! It’s so comforting and made with wholesome ingredients!

  6. Pingback: Super Simple Vegan Miso Soup - Joyful Balance

  7. Delicious! Made this for lunch today but didn’t have the coconut yogurt. I had some leftover silken tofu and added additional lemon juice for zing. Worked very nicely. I’ll be adding this to my repertoire.

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