Transylvanian Mushroom & Bean Soup with Toasted Cornbread

Name: Transylvanian Mushroom & Bean Soup with Toasted Cornbread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Hungarian
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 2 carrots (peeled and diced); 2 celery stalks (diced); 8 ounce cremini mushrooms (sliced); 2 garlic cloves (minced); 2 tablespoon Hungarian paprika (sweet); 1 teaspoon dried marjoram; 0.5 teaspoon caraway seeds; 6 cup vegetable broth; 1 can cannellini beans (rinsed and drained); 0.5 cup sour cream; 2 tablespoon fresh dill (chopped); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (ground); 1 package gluten-free cornbread mix; 1 cup milk (as directed on cornbread mix package); 1 egg (large, as directed on cornbread mix package)

A robust and earthy Hungarian-inspired soup filled with mushrooms, white beans, and vegetables in a savory broth, perfectly complemented by a slice of fluffy, golden cornbread.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 3
Cuisine: Hungarian
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Pescatarian
Vegetarian
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, chopped)
2 carrots (peeled and diced)
2 celery stalks (diced)
8 ounce cremini mushrooms (sliced)
2 garlic cloves (minced)
2 tablespoon Hungarian paprika (sweet)
1 teaspoon dried marjoram
0.5 teaspoon caraway seeds
6 cup vegetable broth
1 can cannellini beans (rinsed and drained)
0.5 cup sour cream
2 tablespoon fresh dill (chopped)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (ground)
1 package gluten-free cornbread mix
1 cup milk (as directed on cornbread mix package)
1 egg (large, as directed on cornbread mix package)

Instructions

For the Cornbread: Prepare the 1 package gluten-free cornbread mix according to package directions. Bake in a preheated oven (usually 375-400°F) for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly, then slice.
For the Soup: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables begin to soften.
Add 8 ounces sliced cremini mushrooms and continue to cook until they release their liquid and brown slightly, about 8-10 minutes.
Stir in 2 minced garlic cloves, 2 tablespoons sweet Hungarian paprika, 1 teaspoon dried marjoram, and 1/2 teaspoon caraway seeds. Cook for 1 minute until fragrant.
Pour in 6 cups vegetable broth and 1 can rinsed and drained cannellini beans. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow flavors to meld.
Remove from heat. Stir in 1/2 cup sour cream and 2 tablespoons chopped fresh dill. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
Serve the hot soup with slices of the baked gluten-free cornbread and an optional dollop of extra sour cream.

Notes

If you prefer a thicker soup, you can mash a portion of the beans against the side of the pot. Ensure your vegetable broth is gluten-free, as some brands may contain hidden gluten.

Nutrition (per serving)

Calories: 610
Protein: 24.3 g
Carbohydrates: 76.5 g
Fat: 24.1 g
Fiber: 15.5 g
Sodium: 1400 mg
Saturated Fat: 9.5 g
Sugar: 12.2 g
Cholesterol: 70 mg