Hungarian Mushroom Soup

A satisfying, creamy soup with plenty of umami.

Makes 4 servings


  • ¼ cup water
  • 2 cups chopped onions
  • 1 ½ pounds fresh mushrooms, sliced (can use white, brown, shitake mushrooms or a combination)
  • 1 teaspoon dried dill weed
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • ½ cup dry white wine
  • 2 cups vegetable broth
  • 1 cup plant milk (original, unsweetened)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 tablespoon lemon juice
  • ¼ cup chopped fresh parsley
  • ½ cup cashew cream (or sour cream)



  1. Water-sauté the onions by heating the water over medium heat, adding the onions and cooking 5 -10 minutes, until the onions soften. Increase the heat to medium-high and add the mushrooms, sautéing for 5 -10 more minutes.
  2. Stir in the dill, paprika, soy sauce, wine and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  3. 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.
  4. Remove from the heat and stir in the salt, ground black pepper, lemon juice, parsley and cashew cream. Cover and let stand 3 to 5 minutes. Taste, adjust seasonings. Serve immediately, topping with a sprinkling of additional parsley.