Skip to content

Hungarian Mushroom Soup

Hungarian Mushroom Soup

This is a hearty vegan soup that is best served as a main course with a good bread and salad.

Serves 4.


  • 3 tbsp olive oil (divided use)
  • 1 large onion, chopped
  • 16 oz sliced brown mushrooms
  • 2 tsp vegetarian chicken-style broth mix
  • 1/2 tsp salt
  • 1 head garlic, minced
  • 1 Tbsp corn starch
  • 3 c water
  • 1-2 tbsp chopped fresh dill
  • 2 Tbsp Hungarian paprika
  • 2 Tbsp soy sauce
  • 1 c pure coconut milk
  • juice of half-lemon


  1. In a large, heavy pot over medium high heat, warm one tablespoon of the olive oil.
  2. Add onions, mushrooms, broth mix and salt. Sauté for about 5 minutes, or until the onions and mushrooms are softened.
  3. Add the garlic and sauté another 30 seconds.
  4. In a small bowl, mix the remaining 2 tablespoons of olive oil with the corn starch until smooth. Add to the pot and stir until bubbly.
  5. Pour in the water, dill, paprika, soy sauce and coconut milk. Blend well.
  6. Bring to a simmer, reduce heat, cover; simmer 10 minutes.
  7. Add lemon juice, stir, and serve hot. If desired, add a sprinkling of dill or a dollop of sour cream to each serving.

Leave a Comment

Your email address will not be published. Required fields are marked *