Recipe for Hungarian Mushroom Soup (Gluten-Free or Vegan)

Recipe for Hungarian Mushroom Soup A filling and soothing
vegan and gluten-free version of the classic vegetarian cream of mushroom soup.

Nothing truly captures the spirit of winter like a big, hot
bowl of hearty soup. But just because something is creamy and delicious doesn’t
mean it can’t still be nutritious and full of nutritious vegetables, like
mushrooms!

We adore warm recipes with earthy, savoury, and
fantastically tasty mushrooms. They are ideal for adding to meaty dishes like
Low Carb Chicken Mushroom Soup and Chopped Steak with Mushroom Gravy, but they
are also robust enough to be the centrepiece of recipes without meat like this
Wild Mushroom and Goat Cheese Frittata.

With only a few simple substitutions, this traditional
vegetarian recipe for Hungarian mushroom soup may easily be made gluten-free
and even vegan-friendly. And even though recipe just calls for a small number
of straightforward components, the whole family will like its delectable and
well-known flavours!

The Best Recipe for Hungarian Mushroom Soup

This straightforward and colourful variant on cream of
mushroom soup is brimming with earthy flavour from the mushrooms and smoked
paprika, as well as crisp, fresh undertones from the dill and lemon. You will
want more since every bite is so well balanced.

Hungarian mushroom soup is not only excellent and filling,
but it is also simple to modify for vegan and gluten-free diets. So either way,
this recipe will taste fantastic whether you serve it as a hearty cream of
mushroom soup or a lighter, healthier dish.

Ingredients required.

The following ingredients are required to produce the
greatest homemade Hungarian mushroom soup, which is thick and creamy.

• • Unsalted butter.
• • A chopped onion.
• • Slicings of celery.
• • Sliced button mushrooms.
• • Soy sauce, which brings up the mushroom’s earthy flavour.
• • Fresh dill is always preferred over dried; however, you
  can use both.
• • Smoked paprika is a crucial component of Hungarian
  cuisine; you can also use sweet paprika from Hungary.
• • Lemon juice—to make the soup look brighter.
• • Vegetable or mushroom broth (chicken broth is not
  recommended).
• • Sour cream, which gives mushroom soup a flawlessly rich,
  creamy texture.
• • All-purpose flour, which is used to thicken soup.
• • Add pepper and salt to taste.

I advise adding more freshly chopped dill, scallions, or
parsley, as well as a little more sour cream, as garnishes.

How to Make Vegan Cream of Mushroom Soup: Ingredients.

This may be transformed into a quick and delicious vegan
cream of mushroom soup recipe by making a few small adjustments.

Start by substituting plant-based butter for the
conventional dairy butter. For the greatest cashew vegan sour cream, see this
recipe for Magical All-Purpose Cashew Cream.

How to make cream of mushroom soup without gluten.

Use GF-friendly soy sauce and your preferred gluten-free
flour replacement in place of all-purpose flour for a delectable low-carb
recipe. For a completely gluten-free Cream of Mushroom Soup, make sure your
vegetable or mushroom broth is also free of gluten.

The best way to make homemade Hungarian mushroom soup.

Less than an hour is needed to complete this simple, hearty
meal. It is prepared without the use of complicated prep work or expensive
kitchen appliances using just one large soup pot. For a stress-free and
nutritious dinner, make a batch of cream of mushroom soup any night of the week
or on the weekend.

Start by sautéing butter, onions, and celery in a 6-quart
sauce pot over medium heat for the tastiest homemade Hungarian mushroom soup.
Add the mushrooms, salt, and pepper once the vegetables have softened and moved
to the side of the saucepan. Continue stirring for a few more minutes while
sautéing.

The soy sauce, dill, smoked paprika, lemon juice, and
vegetable broth should then be added. For ten minutes or so, bring to a simmer.

In the meantime, blend the sour cream and flour in a medium
bowl.

Then, while constantly swirling to prevent the sour cream
from curdling, spoon some of the soup liquid into the sour cream mixture.

Whisk the sour cream mixture into the soup base until well
incorporated after the mixture is thin and well-combined. There won’t be any
clumps or curdles in the soup thanks to this quick way for producing a cream of
soup roux.

To thicken the Hungarian mushroom soup, simmer it for an
additional few minutes. Taste, then, if necessary, add more salt and lemon
juice.

Warm soup should be served with a generous amount of fresh
herbs and sour cream on top.

Enjoy a bowl of creamy, smokey mushroom soup with homemade
breadsticks or a low-carb side of The Best Cloud Bread.

Which Mushroom Types Should I Use?

I used white button mushrooms in this recipe, but if you
prefer cremini mushrooms, you could also use those in place of the button
mushrooms.

How to Keep Leftovers Safe Mushroom Soup in Hungarian

Before putting leftovers in an airtight container with a lid
and storing them in the refrigerator for up to 4 days, let the soup cool fully.

I don’t advise freezing this cream of mushroom soup because
it contains sour cream, both dairy and vegan varieties.

Hungarian Mushroom Soup (Gluten-Free or Vegan)

This Hungarian cream of mushroom soup recipe, which is rich,
filling, and vegetarian, is simple to convert to vegan and gluten-free
versions.

Ingredients.

• • 1/4 cup butter (or vegan butter).
• • Peeled and diced 1 big onion.
• Celery, cut into 1 cup.
• • Slicing 1 pound of button mushrooms.
• • 3 tablespoons of gluten-free soy sauce.
• • 1 tablespoon smoked paprika; 2 tablespoons freshly chopped
  dill; and 1 tablespoon lemon juice.
• • 6 cups of mushroom or vegetable broth.
• • 3/4 cup soured milk (or vegan cashew milk).
• • Three tablespoons of all-purpose flour (or gluten-free
  baking mix).
• • Pepper and salt.
• • Garnishes: Freshly chopped dill, parsley, scallions,
  and/or cashew cream.

Instructions.

1. Place a big, 6 quart saucepot on the stove at medium
heat. Butter, onions, and celery should be added. To soften, sauté for 3 to 5
minutes. Incorporate the mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper
after pushing the vegetables to one side of the pot. 8–10 more minutes of
sautéing with frequent stirring.

2. Add the lemon juice, vegetable broth, dill, soy sauce,
and smoky paprika. For 10 to 15 minutes, simmer.

3. In the meantime, prepare a medium bowl. Add the flour and
sour cream. until smooth, stir.

4. Stir the sour cream mixture regularly to prevent curdling
when you pour some of the soup liquid into it. When the mixture is thin enough,
gradually whisk in the sour cream mixture with the soup base. (Using this
technique, the soup is guaranteed to be free of clumps of curdled cream.)

5. To thicken, simmer for a further 3 to 5 minutes. Taste,
then, if necessary, add more salt and lemon juice.

6. Garnish with a dollop of sour cream, fresh herbs, and
warm servings.

Remaining soup should be completely cooled before being
transferred to a container with a lid and stored in the refrigerator for up to
4 days.

I don’t advise freezing this cream of mushroom soup because
it contains sour cream, both dairy and vegan varieties.