A Hungarian starter dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 50 min

Organic sourcing

Mushrooms absorb environmental contaminants; opting for organic mushrooms helps ensure cleaner produce. Onions are also better sourced organically as they often appear on the Dirty Dozen list.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500 g mushrooms, sliced
• 1 tsp sea salt
• 2 tsp sweet paprika
• 1 tbsp gluten-free flour
• 4 cups vegetable stock (ideally homemade)
• 1 cup coconut milk
• 1 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• to taste black pepper
• to serve lemon wedges

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until soft, about 5 minutes.
3. Stir in the garlic and sauté for another minute until fragrant.
4. Add the sliced mushrooms and salt, cooking until the mushrooms release their liquid and soften.
5. Stir in the paprika and flour, combining with the mushrooms.
6. Gradually pour in the vegetable stock, stirring continuously to avoid lumps.
7. Bring the mixture to a simmer and cook for 15 minutes.
8. Stir in the coconut milk and let it simmer for another 5 minutes.
9. Add the dill and parsley, and season with black pepper to taste.
10. Serve the soup hot with lemon wedges on the side.

Notes

• If gluten is not a concern, use regular flour.
• You can substitute store-bought vegetable stock in a pinch.
• Adjust the thickness of the soup by adding more or less stock.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Hungarian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.