Vegan Hungarian Mushroom Soup

We’ll be the first to admit that we wondered if coconut milk can really replace the creamy delicious quality that dairy supplies to a soup without it coming out tasting like something closer to a curry. The answer was a resounding yes!

The paprika and dill in this recipe give it a savory complexity, and our organic vegan Worcestershire sauce lends an amazing richness and umami that will have you coming back for a second bowl. The key to that great nutty quality you get from a mushroom soup is to cook the mushrooms in an uncrowded pan so they brown rather than steam.

Best vegan Hungarian mushroom soup with coconut milk


  • 4 TB Vegan butter
  • 1 Large Onion diced small
  • 1 Pound Cremini or white mushrooms, sliced
  • ½ cup white wine
  • 2 tsp dried dill weed
  • 1 TB Paprika Pinch of cayenne
  • ½ tsp smoked paprika
  • 2 TB Portlandia Foods Organic Worcestershire Sauce
  • 3 Cups vegetable broth
  • 3 TB corn starch or other preferred thickener
  • Salt and pepper to taste
  • Half a lemon, juiced (more if you prefer)
  • 1 Can full Fat coconut milk
  • Chives to garnish (optional) 

Soup Directions

  1. In a large stock pot, work in batches adding 1 TB butter and 1/3 of the mushrooms. As Julia would say “don’t crowd the mushrooms!!” Reserve mushrooms to the side until all 3 batches are cooked. Set aside.

Don't crowd the mushrooms vegan Hungarian mushroom soup recipe from Portlandia Foods

  1. Add the onions and last TB of butter and sauté until transparent.
  2. Add the paprika and dill and allow to bloom in the onions and butter until toasty. About 30 seconds.
  3. Add the white wine to deglaze and pour the mushrooms back into the pot.
  4. Stir in the Worcestershire and broth, reduce heat to low and allow to cook for 10 minutes.
  5. While the soup cooks, in a separate bowl whisk to combine the milk substitute and corn starch.
  6. Pour the starchy mix into the soup and allow to cook an additional 15 minutes until thickened and onions are tender.
  7. Add the lemon juice, coconut milk and salt and pepper to taste. Allow to cook an additional 5 minutes to marry the flavors. Do not boil.
  8. Garnish with chives and black pepper and serve hot!

Recipe Credit: Molly Boudreaux

Vegan hungarian mushroom soup