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Healthier Hungarian Mushroom Soup

A lighter and healthier take on the classic Hungarian Mushroom Soup, packed with flavor and nutrients.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Lunch, Soup
Servings 6 servings
Calories 200 kcal

Equipment

  • 1 Large pot For simmering the soup.
  • 1 Cutting board For chopping vegetables.

Ingredients
  

Base

  • 1 tbsp Olive Oil Extra virgin olive oil
  • 1 large Onion Yellow or white onion
  • 2 cloves Garlic Fresh garlic cloves
  • 1 Red Bell Pepper Adds sweetness and color
  • 1 lb Cremini Mushrooms Can substitute with other mushrooms

Broth & Seasoning

  • 6 cups Vegetable Broth Low sodium preferred
  • 1 tsp Smoked Paprika Key to the Hungarian flavor
  • 0.5 tsp Dried Thyme Adds earthy flavor
  • 0.25 tsp Cayenne Pepper For a touch of heat
  • taste Salt and Pepper Season to your liking

Creamy Finish

  • 0.5 cup Greek Yogurt Adds creaminess with protein
  • 2 tbsp Fresh Dill For garnish and flavor
  • 1 tbsp Lemon Juice Brightens the flavor

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 3 minutes.
    1 tbsp Olive Oil, 1 large Onion, 2 cloves Garlic
  • Add sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
    1 Red Bell Pepper
  • Pour in vegetable broth and stir in smoked paprika, dried thyme, and cayenne pepper (if using). Bring to a simmer.
    1 lb Cremini Mushrooms, 6 cups Vegetable Broth, 1 tsp Smoked Paprika
  • Reduce heat and simmer for 20 minutes to allow the flavors to meld.
  • Remove the pot from the heat. Stir in Greek yogurt and lemon juice. Season with salt and pepper to taste.
    0.5 tsp Dried Thyme, taste Salt and Pepper, 0.25 tsp Cayenne Pepper
  • Serve hot, garnished with fresh dill.

Notes

For a vegan option, use plant-based yogurt.