This creamy, comforting Vegan Hungarian Mushroom Soup is the ultimate fall and winter comfort food! It is packed with hearty mushrooms, herby flavors, and a dairy-free base. It’s easy to make, filling, and sure to be a favorite for mushroom lovers this soup season!
Traditional Hungarian mushroom soup is known for its creamy texture and a flavor profile that combines earthy mushrooms, herby dill, tangy sour cream, and sweet but smoky paprika. This version swaps in dairy-free options while keeping the same cozy flavors!
Table of Contents
Why You'll Love This Vegan Hungarian Mushroom Soup
- Vegan & dairy-free! This soup brings all the creaminess and comfort without any animal products.
- Flavor-packed dinner: Smoky paprika, tangy coconut yogurt, and flavorful herbs make every bite delicious.
- Cozy & comforting fall recipe: A perfect go-to soup for fall and winter dinners.
Key Ingredients
- Cremini Mushrooms: The star of our soup! Earthy, hearty, and full of umami flavor.
- Onion: Adds depth and savory flavor.
- Vegetable broth: Our flavorful soup base.
- Dill, paprika, tamari, lemon juice, and cayenne: Bold seasonings that bring tang, smokiness, and herby notes. The dill and paprika are especially important to our flavor profile!
- Coconut yogurt: A dairy-free swap for traditional sour cream.
- Cashew milk: Keeps the soup rich & creamy.
- Parsley: For a fresh & bright finishing touch.
How to Make Hungarian Mushroom Soup
The full recipe can of course be found down below, but let's go over the basics!
- Sauté some onion.
- Add mushrooms, then continue to sauté.
- Add veggie broth and a few other ingredients to the pot. Bring to a simmer.
- Whisk together flour and cashew milk, then add to the pot. Cover and simmer a big longer.
- Add the rest of the ingredients and cook for a few minutes more.
- Serve & enjoy!
Sauté onions on the stovetop.
Add mushrooms to the pot and continue to sauté for 5 minutes.
Add broth, dill, smoked paprika, and tamari. Bring to a simmer.
Whisk together flour and cashew milk.
Pour cashew milk mixture into the mushroom soup. Stir to combine and simmer 10 more minutes.
Mix in coconut yogurt, lemon juice, parsley, cayenne, and salt. Serve and enjoy!
Recipe Tips
- For the plain coconut yogurt, choose the tangiest version you can! I highly recommend Culina Plain & Simple Coconut Yogurt for that delicious tang.
- When you first add the mushrooms, be patient and give them a few minutes to release their moisture. If they start sticking before that happens, just add a splash of water!
Serving Suggestions
- This soup pairs well with a fresh salad or roasted veggies (such as my Smoky Roasted Brussels Sprouts)!
- Or, lean into the cozy vibes and serve it with garlic bread, simple sourdough toast, or even a vegan grilled cheese.
Substitutions & Variations
- I use cremini mushrooms in this recipe, but feel free to play around with other mushrooms! Just note that cooking times may vary, so watch them closely in step 2.
- Feel free to adjust the spice levels in this recipe. You can adjust the cayenne for more or less heat, or add more smoked paprika for a deeper, smokier flavor.
Frequently Asked Questions
Yes! Feel free to use whatever mushrooms you like (shiitake or portobello would be delicious), but note that cooking times may vary.
No, traditional Hungarian Mushroom Soup typically contains butter and sour cream. However, this version utilizes cashew milk and coconut yogurt for a creamy and tangy vegan option!
Yes! If you use the whole wheat pastry flour, this recipe is WFPB. It is fully vegan, oil-free, and uses only whole foods and minimally processed ingredients.
Other Soup Recipes You'll Love
📖 Recipe
Vegan Hungarian Mushroom Soup
Ingredients
- 1 medium yellow onion - diced
- 1 lb Cremini mushrooms - sliced
- 2 cups veggie broth
- 1 teaspoon dried dill
- 2 teaspoon smoked paprika
- 1 tablespoon tamari
- 3 tablespoon all-purpose flour OR whole wheat pastry flour
- 1 cup cashew milk
- ½ cup plain coconut yogurt*
- 2 teaspoon lemon juice
- ¼ cup parsley - finely chopped
- pinch of ground cayenne
- salt, to taste
- Optional toppings: additional plain coconut yogurt or chopped parsley
Instructions
- 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
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
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!
Cpg says
This soup has just the right spices- love the Tamarind! -Highly recommend
Delaney Marie says
Hi, I'm so glad you enjoyed! However I think you may mean "tamari" rather than tamarind as this soup does not use tamarind 🙂
Sabine says
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.
Delaney Marie says
So glad that you found a new favorite!
Quynh says
I made this over the weekend and it was delicious! Will be making this again.
Delaney Marie says
So glad to hear it!!
nancy says
thanks for sharing this native soup. I haven't had this before but so glad i've tried it now
Delaney Marie says
So glad you liked it!
Katie says
I love this mushroom soup! It's so comforting and made with wholesome ingredients!
Delaney Marie says
We love wholesome ingredients around here! Glad you enjoyed the recipe!
Cynthia says
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.
Delaney Marie says
This makes me so happy to hear! Glad you loved it!
Jenny Brown says
Can you sub non dairy sour cream for the yogurt or no?
Delaney Marie says
I haven't tried this myself so I can't say for sure, but I believe it would most likely work!