Hungarian Mushroom Soup

Published on 8 February 2025 at 14:10

What makes this Mushroom Soup Hungarian? Why it's the paprika of course!

I get a lot of my inspiration from other sources and then I make it my own. This is what I mean when I say to keep it simple and make it yours. The original recipe was finished with sour cream, but I try to keep dairy free as much as possible so I used cashew cream, which is so simple it would be a crime not to make it fresh for your soup.

This vegetable forward recipe can be made with vegetable broth for the vegetarians in your life, but for extra protein and collagen, I used bone broth. My broth of choice is Costco Sipping Broth If you are running out to Costco, you can find the mushrooms and raw cashew there as well.

Quick note* I given up on Sautéing all my vegetables in favor of oven roasting them. The flavor burst and crispness make the vegetables just scrumptious, oven roasting keeps your hands free while you are doing other prep work, and there is less spattering to clean up.

Ingredients

Process

Make The Cashew Cream (if not using dairy cream, make the cashew cream) blend the below 6 ingredients together in a high speed blender for about 5 minutes till smooth and creamy

1 C raw cashews
1/2 C water
2 Tblsp Olive Oil
2 Tblsp lemon juice
1 clove garlic
1/2 tsp salt

Roast Mushrooms

1 lb (450g) mushrooms, sliced
2 Tbsp Olive Oil
2 tsp paprika
1 tsp thyme
1 Clove Minced Garlic

Sauté Onions & Garlic

2 tbsp butter
1 medium onion, finely chopped

Add the Spices

3 cloves garlic, minced
2 tsp paprika
1 tsp thyme
2 tbsp flour
4 C Chicken Bone Broth
Salt & pepper
1 cup cashew cream
Fresh parsley or cilanto

Roast the Mushrooms
Combine the sliced mushrooms with the olive oil (I honestly don't ever measure, but if you need to do that, then 2 tbsps is a respectable measurement suitable for dietary concerns) Mix in the minced garlic, paprika and thyme and toss around to combine. Don't be afraid to get your hands dirty! Pour onto a sheet pan and roast at 375 for about 20 minutes or until the mushrooms are starting to brown. Be sure not to crowd them on the pan or, as Julia says, they won't brown.
Sauté the Onions & Garlic
Heat the butter in a large pot or Dutch oven over medium heat until it is melted. Add the onions and sauté until they are carmelized. Add the minced garlic and cook for another 1-2 minutes, just until fragrant.
Add the Spices and Flour
Stir in the paprika and thyme. Let the spices cook for another 1-2 minutes then add the flour cooking for a minute until it is absorbed by the butter and coats the onions.
Add the Broth
Slowly pour in the bone broth or if keeping vegetarian, use vegetable broth, adding about 1 cup at a time stirring constantly to keep your roux smooth. Simmer for about 10-15 minutes adding the mushrooms when they are ready to come out of the oven.
Finish with Cashew Cream
Stir in the cashew cream and simmer for another 5-10 minutes adding salt and pepper to taste.
Serve & Garnish
Once the soup is done, ladle it into bowls and garnish with fresh parsley or cilantro.