Skip to main content

This site is delivered by Worcestershire County Council.

Let's Waste Less logo
  • Reduce
  • Reuse and repair
  • Recycle
  • Household Recycle Centres
Open or close navigation
  • Reduce
  • Reuse and repair
  • Recycle
  • Household Recycle Centres

Breadcrumb

  1. Home
  2. Let's Waste Less
  3. FoodSavvy
  4. Food Savvy Recipes
  5. Hungarian mushroom soup

Hungarian mushroom soup

This recipe is a great way to use up spare milk and of course includes delicious mushrooms.

Ingredients: (serves 5)
•    4 tablespoons olive oil 
•    3 onions, diced 
•    450 grams mushrooms, sliced 
•    Small handful of dill chopped 
•    1 tablespoon paprika 
•    1 tablespoon tamari 
•    450 millilitres vegetable stock 
•    225 millilitres milk (dairy or oat milk work well) 
•    3 tablespoons plain flour 
•    Juice of half a lemon 
•    Small bunch parsley, chopped 
•    100 millilitres cream (dairy, oat or nut creams work well)

 

Method
1.    Warm the olive oil in a large pot over medium heat. Gently fry the onions for 5 minutes. Add the mushrooms and fry for 5 more minutes. Stir in the dill, paprika, soy sauce and stock. Reduce heat to low, cover, and simmer for 15 minutes
2.    In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. 
3.    Finally, season with salt and pepper, lemon juice, parsley and cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Enjoy.


 

Recipe created for #FoodSavvy Norfolk & Suffolk

 

 

  • Business waste and duty of care
  • Campaigns
  • Fly-tipping
  • Food Savvy
  • Household Recycling Centres
  • Recycle
  • Reduce
  • Reducing waste in schools
  • Reuse and repair
  • The waste hierarchy
  • Waste and duty of care
  • e-permits
  • Footer secondary menu

    • Accessibility
    • Cookies
    • Disclaimer
    • Privacy policy
    • Website photography