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A bowl of Hungarian mushroom soup being sprinkled with parsley.

Vegan Hungarian Mushroom Soup

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Vegan Hungarian Mushroom Soup is a traditional Hungarian soup made plant-based. This oil-free and vegan soup is creamy and delicious!
Course Soup
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 191
Author Elizabeth

Ingredients

  • 2 ¼ Cups Vegetable Broth divided
  • 2 Cups Chopped Red Onions
  • 16 Ounces Cremini Mushrooms sliced
  • 2 Teaspoons Dried Dill
  • 1 Tablespoon Paprika
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Mushroom Powder
  • 1 Tablespoon Liquid Aminos
  • 1 14 Ounce Block Firm Tofu blended into a puree
  • 1 Cup Non-Dairy Milk
  • 3 Tablespoons Oat Flour
  • 2 Tablespoons Dried Parsley
  • 2 Teaspoons Lemon Juice
  • 1 Teaspoon Salt

Instructions

  • Sauté the onions over medium heat for 5 minutes, using the ¼ cup of vegetable broth as cooking liquid. Add the mushrooms and sauté for another 5 minutes.
  • Stir in the dill, paprikas, mushroom powder, liquid aminos, and 2 cups of vegetable broth. Reduce the heat, cover, and simmer for 15 minutes.
  • After 15 minutes, add the tofu, milk, oat flour, parsley, salt, lemon juice. Heat another 15 minutes.
  • Remove from the heat. Top with salt, pepper, and additional parsley if desired. Enjoy!

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 685mg | Potassium: 743mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1159IU | Vitamin C: 8mg | Calcium: 267mg | Iron: 3mg