Hungarian Mushroom Chicken Soup

Hungarian Mushroom Chicken Soup

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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.


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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
  • 4
    chicken breast chopped to bite size
  • 2 c
    wide egg noodles
  • 1 c
    sour cream, lite

How to Make Hungarian Mushroom Chicken Soup


  1. Saute 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.
  2. In 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.
  3. Combine the mushroom mixture with sauce, add chicken, add noodles, simmer for fifteen minutes.
  4. Take off the heat and add the sour cream stir and serve with hot rolls.

Printable Recipe Card

About Hungarian Mushroom Chicken Soup

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

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