If you’ve got a bunch of shrooms to get rid of, this plant-based Hungarian Mushroom Soup is a quick and easy way to to utilize them. Organic, naturally grown mushrooms can be a great source of vitamin D and several varieties of mushrooms are also know to have anti-oxidant and anti-inflammatory properties. A hearty bowl of this vegan soup during the short daylight hours of the Canadian winter is comfort and health food at it’s best!

Vegan Hungarian Mushroom Soup
Photo: Jay Anarchon

Prep/Cook Time: 40 minutes

Ingredients:

  • 1/8 – 1/4 cup virgin, cold pressed olive oil
  • 2 cups chopped onion
  • 2 large cloves of fresh garlic
  • 3 – 4 cups of diced mushrooms (white button, crimini, and portabella are all viable options)
  • 6 – 8 cups of vegetable broth
  • 1 large bay leaf
  • 1 – 1.5 tsp sea salt
  • 1/2 – 1 tsp pepper
  • 1/2 tbsp of smoked or regular paprika (if you like smoky flavor go with the smoked, or use what you have)
  • 1/4 cup packed fresh dill (If dry use 1/8 cup loosely filled)
  • 1 cup – 1 can of coconut milk or cream
  • Juice from 1 lemon

Directions:

  • Chop onions
  • Pour oil into pot, heat over medium low heat and throw in the onions
  • While onions are cooking chop mushrooms and garlic, put in pot
  • Cook for about 7 minutes, until mushrooms are cooked
  • Pour broth into pot and turn heat up to medium high
  • Add the salt, pepper and bay leaf
  • Cover pot with a cracked lid, turning the heat back down to medium-low to simmer for 20 minutes
  • Add dill and coconut milk or cream, simmer for 5 more minutes
  • Pour in lemon juice, turn off heat and let rest for 5 minutes
  • Serve

As with most soups, you’ve got room to play around with this one! I’ve added home-grown jalapenos… it turned out amazing. Play with the salt and pepper to your taste. You can always add more!

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