Hungarian Style Vegan Mushroom Soup is so easy to make with Portobello mushrooms and pantry ingredients. This healthy soup is dairy-free, gluten-free and is perfect for a cozy family meal.
Hungarian Mushroom Soup
If there’s one easy soup that I enjoy making more than anything else, that would Mushroom Soup.
Mushrooms don’t require much cooking, that’s why mushroom recipes always come together quickly and easily.
In addition, even the simplest mushrooms have flavor and “meaty” texture and they work wonderfully in vegan recipes.
Classic feature of Hungarian cuisine is the use of paprika, in particularly sweet paprika. Hungarian Mushroom Soup is not an exception. The addition of paprika contributes to a bold flavor and dark color of the soup.
Non Dairy Cream Of Mushroom Soup Recipe
Most creamy mushroom soups feature some sort of dairy, whether it’s a milk or heavy cream.
In this vegan soup, I used a combination of almond milk and coconut milk. They created a necessary creaminess which is otherwise obtained by adding dairy.
If you want this rustic Hungarian soup to be even creamier, use full fat coconut milk alone. The amount of it is little so you won’t taste a coconut.
This vegan cream of mushroom soup is really easy to make. In fact, it’s ready in just 30 minutes and is flavorful, delicious and perfect for dinner.
You might also love these easy vegan soups
Vegan Mushroom Soup
- 2 tbsp olive oil or vegetable broth
- 14 oz mushrooms Portobello or Button mushrooms, thinly sliced
- 1 medium onion finely minced
- 2 stalks celery diced
- 4 tsp arrowroot starch or 2 tbsp of all-purpose flour
- 2 tsp sweet paprika
- 4 medium potatoes diced
- 2 tbsp Tamari or soy sauce
- 2 tsp dried thyme
- 5 c vegetable broth
- 1 c plant milk Note 1
- ¼ c plant yogurt optional
- 2 cloves garlic
- salt, pepper
- Heat 1 tbsp of olive oil in a large pot and over medium heat. Add mushrooms, ¼ tsp of salt and sauté stirring occasionally until all liquid evaporates and mushrooms start to brown, about 10 minutes. Transfer mushrooms to a plate.
- In the same pot, heat the the remaining 1 tbsp of oil and add onion and celery. Sauté for 5-7 minutes or until the vegetables have softened.
- Add in arrowroot starch (or flour), paprika and stir for 1 minute. (Add more oil or broth if necessary)
- Add potatoes, soy sauce, thyme, broth, ½ tsp of salt and ¼ tsp of pepper. Bring soup to a boil, then reduce to medium-low heat and cook for 10 minutes.
- Add ¾ of cooked mushrooms back into the pot along with plant milk and cook for 5 more minutes or until the potatoes are soft.
- Stir in yogurt, garlic pushed through a garlic press, adjust the seasoning and remove soup from the heat.
- Optional step: you can leave soup as it is, or you can use an immersion blender to blend half of the soup.
- Divide the soup among serving bowls, top with remaining mushrooms and drizzle with some more plant yogurt if desire.