VEGAN HUNGARIAN MUSHROOM SOUP
This vegan Hungarian Mushroom Soup is a rich, creamy, and satisfying soup that is perfect for a first or the main course. It is special enough for company and just fine for a more casual meal and, paired with some crusty bread or a grilled cheese sandwich takes the idea of comfort food to a whole new place!
Provided by Georgia @ Full of Beans
Categories Soup
Number Of Ingredients 14
Steps:
- In a soup pot, melt 2 Tbs butter and cook the onions for 3-4 minutes, salting lightly.
- Add the mushrooms, 2 tsp of dill, 1/2 cup of broth, tamarind, and paprika. Gently combine, cover, and simmer for 15 minutes.
- In a saucepan, melt the remaining 2 Tbs of butter over medium heat. Whisk in the flour and cook, whisking continually for about 3 minutes.
- Add the milk to the butter and flour mixture and continue to whisk frequently over low heat for about 10 minutes until it is thick.
- Add the milk mixture and the remaining broth to the soup pot, stir gently, cover, and let simmer for about 10 minutes.
- Whisk together the lemon juice and vegan sour cream and add it to the soup pot.
- Add remaining salt, a few grinds of black pepper, and additional dill if desired.
- Serve garnished with chopped parsley.
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.
LOW CARB HUNGARIAN MUSHROOM SOUP
Although this recipe is easy to make, it has a great, complex taste-and it's low carb too. My family loves it, and I hope you do too.
Provided by Janis Eschbach
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over medium heat, using a large pot.
- Add onions and saute for 5 minutes.
- Add mushrooms and saute for 5 more minutes.
- Stir in the chicken broth, paprika, soy sauce and dill weed.
- Reduce to low, cover and simmer 15 minutes.
- Pour heavy cream into soup and blend well.
- Simmer, covered, for 10 more minutes.
- Stir in salt, pepper, lemon juice and sour cream.
- Heat through for 4 or 5 minutes.
- Serve garnished with fresh parsley.
Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 15.7, Cholesterol 81.3, Sodium 904, Carbohydrate 10.2, Fiber 2.1, Sugar 4.7, Protein 6.2
EASY HUNGARIAN MUSHROOM SOUP
This was printed in a local paper here in PDX. This is an amazing soup to serve with crusty bread on a winter day. It is also a wonderful topping for rice, pasta or meat.
Provided by GinaS
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large sauce pan melt butter and saute the onion until translucent.
- Add paprika, dill, salt and pepper.
- Whisk in flour.
- Add milk, water, and mushrooms and bring to a near boil.
- Reduce heat and simmer (stirring occasionally) for 30 minutes.
- Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
- Serve warm.
Nutrition Facts : Calories 276.9, Fat 18.6, SaturatedFat 11.4, Cholesterol 48.5, Sodium 469.5, Carbohydrate 22.7, Fiber 2.3, Sugar 3, Protein 7.3
HUNGARIAN MUSHROOM SOUP
Make and share this Hungarian Mushroom Soup recipe from Food.com.
Provided by Ashley U
Categories Low Protein
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 pound of butter.
- Add onion, and sauté until wilted.
- Add mushrooms, sauté until juices are released.
- Add dill, paprika, and mix well.
- Add tamari, water, bring to a boil and reduce to a simmer.
- In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes.
- Drain some water from soup and beat into roux in stockpot until smooth.
- IMPORTANT- you will get flour lumps if you try to skip this step!
- Add water-smoothed roux to kettle.
- Add milk and simmer until it thickens again, coating back of spoon.
- Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.
Nutrition Facts : Calories 1871.4, Fat 153.2, SaturatedFat 93.1, Cholesterol 410.9, Sodium 4468.2, Carbohydrate 97.4, Fiber 10.6, Sugar 21.1, Protein 41.9
HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK
As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!
Provided by Nana Lee
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions in 2 Tbsp stock, salt lightly.
- A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
- Cover and simmer 15 minutes.
- Melt butter in large saucepan.
- Whisk in flour and cook, whisking, a few minutes.
- Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
- Stir in mushroom mixture and remaining stock.
- Cover and simmer 10-15 minutes.
- Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
- Serve garnished with parsley.
Nutrition Facts : Calories 226.9, Fat 14.3, SaturatedFat 8.5, Cholesterol 38.8, Sodium 947.2, Carbohydrate 20, Fiber 3.1, Sugar 6.5, Protein 7.6
HUNGARIAN MUSHROOM SOUP
I got this from Allrecipes & it was submitted by Cathy T. It is by far the best mushroom soup I have EVER had. Quick, simple but so full of flavor & filling!
Provided by Verelucky
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken 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 15 more minutes, stirring occasionally.
- Finally, stir in the salt, 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. Even better the next day!
Nutrition Facts : Calories 202.7, Fat 13.9, SaturatedFat 8.2, Cholesterol 36, Sodium 849.2, Carbohydrate 14.3, Fiber 2.3, Sugar 4.9, Protein 7.4
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