Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Hungarian Wild Mushroom Soup Vegan Gluten Free

Makes: 8-10 servings

Wild mushrooms give a unique twist to this creamy stalwart


  • 4 tbsp butter or margarine
  • 3 cups onion, very finely chopped
  • 3-4 lbs wild mushrooms, sliced
  • 2 tsp salt
  • 4-5 tsp dried dill
  • 2 tbsp mild paprika
  • 4 tsp lemon juice
  • 6 tbsp flour
  • 4 cups water
  • 2 cups milk or milk substitute (e.g. soy, almond or rice milk), at room temperature
  • black pepper, to taste
  • 1 cup sour cream
  • optional garnish: parsley


  • In a large, thick-bottomed pot, sauté the onions in butter for about 5 minutes or until tender. Add mushrooms, salt, dill and paprika. Stir well and cover. Let cook for about 15 minutes, stirring occasionally.
  • Stir in lemon juice. Gradually sprinkle in the flour, stirring constantly over med-low heat. Gradually add water, stirring constantly. Cover and cook about 10 minutes, stirring often.
  • Stir in milk and add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream and heat very gently. Do not allow the soup to boil. Serve hot.
Taken from: "Moosewood Cookbook," by M. Katezan (1992)