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Hungarian Mushroom Soup


Brrr, the cold front is coming. It’s natural to want to keep cozy with food. Our body releases heat through digestion, but we can achieve that deliciously warm feeling with any food, including healthy ones. And what better way to add more heat than with a soup? Bonus: Mushrooms are the star in this recipe, and their immune-boosting powers will also help you fight getting sick this winter. I chose a Hungarian flavor profile for this soup because I absolutely love this seasoning blend in soups and stews. Plus, there’s a boost of protein from the milk and sour cream, with nondairy alternatives that keep it just as creamy and tasty. My clients are always asking for a plant-based side that can help keep them full, and this soup is the perfect snack or a pairing for your meal!


Prepare the Hungarian Mushroom Soup

1. In a Dutch oven or pot, sauté the onions in the Smart Balance until fragrant, about three to four minutes. Add mushrooms and cook over medium heat for about seven minutes.
2. Season with dill, thyme, and paprika and cook for an additional 10 minutes, stirring frequently. About one minute before the end, stir in the garlic and mushroom powder, if using.
3. Add the vegetable broth, soy sauce, and lemon juice, scraping the bottom of the pan to ensure no bits are stuck there.
4. Bring soup to a simmer and then cook for about five minutes. Add salt and pepper to taste.
5. In a small bowl, whisk together the milk and flour until fully smooth.
6. Add the mixture to the soup and cook for an additional eight to 10 minutes, or until the soup thickens. Turn off the heat.
7. Slowly stir in the sour cream and mix until incorporated. Garnish with parsley before serving.


Mushroom powder enhances an umami flavor. 


You can easily substitute any non-dairy ingredients with the dairy equivalents.


Photography by Beth Warren