Mushroom “Goulash” Soup

This is a wonderfully hearty vegetarian soup; excuse the messy picture please!  The recipe is adapted from Food and Wine magazine. The original recipe had zucchini in it which I put in the soup, but I didn’t like how it got mushy and watery tasting. Maybe green beans would be a good substitute or perhaps spinach?? Surprisingly delicous and simple…

1/8 cup EVOO
1 onion, chopped
1 1/2 lbs mushrooms, baby bellas and white button (or your favorite blend)
2 garlic cloves, chopped
1/8 cup sweet Hungarian paprika
1/2 T hot Hungarian paprika
1 14 oz. can fire-roasted diced tomatoes
1 Yukon Gold potato, diced
4 cups vegetable broth
1 bay leaf

Cook the onions and garlic in the olive oil until softened, about 5 minutes. Add the mushrooms and a hearty pinch of salt and cook over high heat until the mushrooms are nicely browned and the juices released have thickened somewhat (so that it’s not watery in the pot but rather gravy-like). Add the paprikas and stir for a minute or two. Add the tomatoes, potato, vegetable broth and bay leaf. Bring to a boil, reduce heat, cover and cook for about 1 hour. If you are going to add green beans, maybe in the last 15 minutes of cooking time would be the right time to do that (maybe???).

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