Apparently we never do anything by the book but if you’ve been around here at all then you probably knew that. Awhile back we made another alternate version of Hungarian Mushroom Soup with our hybrid recipe that we aptly named Kinda Sorta Hungarian Mushroom Soup. That one takes elements of traditional Hungarian Mushroom Soup and combines with elements of Cream of Mushroom Soup. It turned out so well we shared it with the world. On this go-round we decided to see what omitting dairy might offer. The end result was an herb forward broth soup that we think is perfect for those cutting dairy from their diet. So, buckle up and follow along for Dairy Free Hungarian Mushroom Soup!
Preparation: Dairy Free Hungarian Mushroom Soup
As always, gather the ingredients up and prep out front to make this come together in no time. Buying pre-sliced mushrooms will save some time. We also had homemade stock handy but using Better than Bouillon (or comparable item) or store bought stock will do in a pinch.
Melt the butter in a Dutch oven or stock pot. Add the mushrooms and onions and cook for about 10 – 15 minutes, stirring occasionally, until both soften and some of the water released from the mushrooms has reduced.
Add the remaining ingredients and simmer for 10 – 15 minutes. Yep, that’s it (almost).
Add salt and pepper to taste. Adjust any other seasonings and serve. That’s it (for real this time)!
Equipment: Dairy Free Hungarian Mushroom Soup
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
If you liked that, try this…
- Kinda Sorta Hungarian Mushroom Soup
- Bacon Mushroom Gravy
- Veal Chops in Mushroom Herb Wine Sauce
- Bacon and Mushroom Risotto
- Indian Lamb Stuffed Portabello Mushrooms
- Smoked Sausage and Poblano Chowder
- Next Level Broccoli and Cheese Soup
- Trash Can Chowder (Lentil Corn Chowder)
- Classic Beef Stew
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Dairy Free Hungarian Mushroom Soup
Equipment
- Dutch Oven or pot
Ingredients
- 2 – 3 tbsp. Extra Virgin Olive Oil
- 1 Medium Sweet Onion, Diced
- 16 oz. Baby Bella Mushrooms, sliced Cut prep time with pre-sliced
- 4 cups Vegetable or Chicken Stock
- 1 cup Dry White Wine We used cooking wine which contains salt so reduce added salt depending on content in this item and/or the stock.
- 1 tbsp. Fresh Thyme
- 1 tbsp. Fresh Rosemary, chopped
- 1 tbsp. Hungarian Sweet Paprika Get the real thing (see blog post copy)
- 2 tbsp. Coconut Aminos Soy sauce or tamari work just the same
- 2 tbsp. Fresh Dill, chopped
- 1 Small Lemon, juiced
- 1 – 2 Bay Leaves Optional
- Salt and Pepper, to taste
Instructions
- Melt butter in a Dutch oven or stock pot. Add the mushrooms and onions and cook for about 10 – 15 minutes, stirring occasionally, until both soften and some of the water released from the mushrooms has reduced.
- Add remaining ingredients, simmer for 10 – 15 minutes.
- Add salt and pepper to taste. Adjust any other seasonings and serve.
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