Hungarian Mushroom Soup

by Heather Ferber on November 5, 2012

Hungarian Mushroom Soup
Prep time
Cook time
Total time
A beautiful blend of anti-angiogenic foods for the fall season.
Serves: 4
  • 1 tablespoon EVOO
  • 1 ½ pounds of assorted mushrooms
  • 1 large onion, diced
  • 3 large cloves garlic, diced
  • 2 tablespoons Hungarian paprika
  • 1 tablespoon dried dill
  • 6 cups organic veggie broth
  • 6 small purple potatoes, chopped
  • 3 medium stems bok choy (white and green parts), chopped
  • salt to taste
  1. Heat oil over medium heat.
  2. Add onions and garlic and cook for 3-5 minutes, stirring occasionally.
  3. Add in mushrooms and continue to cook for about 10 minutes, stirring occasionally, until the mushrooms are very soft.
  4. Add veggie broth, potatoes, paprika, and dill.
  5. Cover and bring to simmer.
  6. Reduce heat and continue to simmer until potatoes are softened.
  7. Add bok choy last with about 10 minutes to cook.
  8. Remove from heat.
  9. Add salt to taste.
  10. If you’d like a little creaminess for a special treat, add a dollop of Greek yogurt when serving.


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