Hungarian Mushroom Chicken Soup

Hungarian Mushroom Chicken Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Edward Ochs


This is a recipe I developed based on a soup I once had at the Old Wives Tale in Portland OR, soooo good kids don't like mushrooms but always ask for this soup.

☆☆☆☆☆ 0 votes
30 Min
30 Min
Stove Top


16 oz
mushrooms, fresh button and baby portobello
2 c
onio chopped
2 clove
garlic chopped
8 Tbsp
butter salted
6 Tbsp
1 c
3 Tbsp
dried dill
1 1/2 Tbsp
hungarian paprika
1 1/2 Tbsp
tamari or i use soy suace
1/2 tsp
black pepper
salt to taste
4 c
chicken stock
chicken breast chopped to bite size
2 c
wide egg noodles
1 c
sour cream, lite


1Saute onions in a large pot with two tablespoons of butter. Add mushrooms and crushed garlic along with the dill, paprika, stock and Tamari ( Soy Sauce). Simmer covered for fifteen minutes.
2In a separate sauce pan, melt the butter over medium heat and stir in the flour to make a rue. Whisk while heating for two minutes, then add the milk. Stir often for ten minutes until thick.
3Combine the mushroom mixture with sauce, add chicken, add noodles, simmer for fifteen minutes.
4Take off the heat and add the sour cream stir and serve with hot rolls.

About Hungarian Mushroom Chicken Soup

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: Hungarian