I recently stumbled across pictures of Hungarian mushroom soup, which I had never heard of before. As a mushroom lover, this stuff looked AMAZING and I knew I had to try it. Then I remembered my dad’s recipe with pork chops cooked in golden mushroom soup that I loved as a child. I knew I had to merge these two recipes and THEN veganize it. So here it is! HUNGARIAN MUSHROOM SOUP OVER POTATOES WITH CHICK’N! I must say, this did NOT disappoint. So, Dad, this one’s for you!
Hungarian Mushroom Soup
Start by making the Hungarian Mushroom Soup. Add sliced onion and mushrooms to a pot with vegan butter and tamari or soy sauce. Sauté for about 10-15 minutes to draw out the natural juices in the onions and mushrooms and for a little caramelization. Add the white wine and cook for another 5 minutes, or until most of the alcohol has evaporated. Sprinkle in the dill, thyme, and paprika and stir to combine.
Pour in the vegetable stock. Whisk 3 tablespoons of flour into 1 cup of soy milk and then add that to the soup. Whisk for a few minutes to thicken. Add the vegan sour cream and stir until no lumps appear. Lastly, squeeze in some fresh lemon juice and give it a final stir.
Making the Casserole
Place the peeled and quartered potatoes on the bottom of an oven-safe casserole dish.
Heat 1 tablespoon of butter in skillet over medium-high heat and add flour dusted vegan chick’n filets. Fry each side for about 2-3 minutes, or until golden grown. Place filets over potatoes.
Pour Hungarian Mushroom Soup over potatoes and chick’n. Cover and bake for 45 minutes at 375°F. Remove cover and bake for an additional 10-15 minutes.
What is Hungarian Mushroom Soup
Hungarian mushroom soup is traditionally made using mushrooms and spices like dill and paprika – Hungarian Sweet Paprika – to be exact. If you can’t find it, just use regular paprika, though. It’s still delicious!
There’s something really cozy and homestyle about this recipe combination. Maybe because it brings back memories of my childhood when our dad would have this in the oven and the smell was enough to drive us crazy while we waited impatiently for him to call up the stairs DINNER’S READY!! Anyways, I miss the days when someone else made dinner every night!
Love mushrooms? Try this STICKY BOURBON TOFU AND MUSHROOMS
Or, looking for another cozy soup to try? Make this CHUNKY DILL PICKLE AND POTATO CHOWDER
Hungarian Mushroom Soup over Potatoes with Chick’n
Ingredients
- 3 tablespoon Vegan Butter, Divided
- 1 tablespoon Soy Sauce Or tamari
- 1 White or Yellow Onion Diced
- 16 oz Mushrooms Sliced
- ½ Cup White Wine Optional
- 3 Cups Vegan Chicken Stock Or vegetable stock
- 2 teaspoon Paprika
- 2 teaspoon Dill
- 1 teaspoon Thyme
- 1 Cup Soy Milk Plain – unsweetened and unflavored
- 4 tablespoon All-Purpose Flour, Divided
- ½ Cup Vegan Sour Cream
- 2 teaspoon Lemon Juice
- 4 Medium Potatoes Peeled and quartered
- 4 Vegan Chicken Filets I used Gardein Chick'n Scallopini
Instructions
- Preheat oven to 375°F and let the frozen chick'n scallopini sit out on counter to slightly defrost
- Sauté onions and mushrooms in 2 tablespoons of butter and soy sauce over medium heat for about 15 minutes
- Meanwhile, in a separate skillet, melt 1 tablespoon of butter over medium heat. Lightly dust each chick'n filet with a little flour (1 tablespoon should be enough for all 4) and fry each side for about 2-3 minutes. Add more butter if necessary. Set aside
- Back to the soup, add the white wine to the onion and mushrooms and continue to cook for another 5 minutes, or until most of the alcohol has evaporated
- Stir in the spices and the stock. Bring to a slight simmer (about 5 minutes)
- Whisk 3 tablespoons of flour into the soy milk and then add to the soup
- Whisk in the vegan sour cream until no lumps appear
- Add the lemon juice and remove from heat. Taste and add salt/pepper, if needed
- Place potatoes on bottom of casserole dish with chick'n filets on top. Pour the soup over everything and cover. Bake for about 45 minutes. Uncover and bake for another 10-15 minutes. Serve with a side of veggies and some good bread for dunking!
Elyse
Made this tonight and it was delicious! We didn’t have vegan sour cream on hand so just used plain unsweetened vegan yogurt. Worked great. Will make again!
MN Veg Head
Thank you! Plain yogurt is a great sub. Glad you tried it!