Hungarian Mushroom Soup
Hungarian Mushroom Soup is a high-protein stew or soup recipe ready in 1 h 10 min. It makes 4 servings, each 490 kcal with 41 g protein. Beginner level, 16 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 1 h 10 mintotal
- Beginnerlevel
- 490kcal a serving
- 41 gprotein
What is Hungarian Mushroom Soup
A paprika mushroom soup thickened with milk and flour and finished with yogurt and dill, served over a baked potato with sliced steak and parmesan.
- Stews & soups · Beef
- Sautéing & stir-fry
- Simmer & braise
How to make Hungarian Mushroom Soup
Tips from the cook
- Brown the mushrooms well, and turn the heat up a little for a deeper colour.
- Warm the soup gently after adding the yogurt and do not let it boil, so it stays smooth.
- Start the potatoes first, as they take about 1 hour in the oven.
- Rest the steaks before slicing.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
The soup keeps 3 days in the fridge. Reheat it gently.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Hungarian Mushroom Soup substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
Chicken stock3 options
- Vegetable stock (check the label for celery) 1:1 by volume
Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.
Still contains celery.
- Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume
Earthy taste.
- Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume
Add late; do not boil hard.
Still contains soy.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Flour1 option
- Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight
Pizza dough needs extra water and binder.
Milk3 options
- Unsweetened soy drink 1:1
Thickens less than dairy.
Still contains soy.
- Gluten-free oat drink 1:1
Must be labelled gluten-free.
- Unsweetened almond drink 1:1
Thin; tree nut.
Still contains tree nuts.
Greek yogurt1 option
- Thick unsweetened coconut or soy yoghurt 1:1
Runnier.
Still contains soy.
Parmesan1 option
- Leave out leave out (garnish only)
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