Best 2 Vegan Hungarian Mushroom Soup Recipes
Embark on a culinary journey to savor the rich flavors of vegan Hungarian mushroom soup, a comforting and hearty dish rooted in traditional Hungarian cuisine. This delectable soup is a symphony of textures and tastes, featuring an aromatic broth brimming with sautéed mushrooms, tender vegetables, and a medley of aromatic herbs and spices. Whether you're a seasoned vegan cook or a novice explorer of plant-based cuisine, this comprehensive guide will lead you through the steps of creating an exceptional vegan Hungarian mushroom soup that will tantalize your taste buds and warm your soul.
Here are our top 2 tried and tested recipes!
VEGAN HUNGARIAN MUSHROOM SOUP
I got this recipe from The Vegan Slow Cooker by Kathy Hester. I changed it only very slightly. This is an appropriate recipe for the 21 day Wellness Cleanse. This soup is meant to be served with Vegan Cashew Sour Cream - recipe #473191.
Provided by Ex-Pat Mama
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
- Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
- Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.
HUNGARIAN MUSHROOM SOUP
My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g
Tips:
- Use a variety of mushrooms: This will give the soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms before adding them to the soup: This will help to bring out their flavor and give the soup a richer color.
- Use a good quality vegetable broth: This will make a big difference in the flavor of the soup. If you don't have any vegetable broth on hand, you can use water, but the soup will be less flavorful.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
- Serve the soup with a side of crusty bread or crackers: This will help to soak up the broth and make the meal more satisfying.
Conclusion:
Hungarian mushroom soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own liking. Whether you like your soup thick or thin, creamy or chunky, there is a Hungarian mushroom soup recipe out there for you.
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