Hungarian Mushroom Soup

Barbara Pace


Serve this with a good bread, as you will want to "sop" up every drop of the soup from your bowl.


☆☆☆☆☆ 0 votes

10 - 12
15 Min
55 Min
Stove Top


  • 4 Tbsp
    butter, unsalted
  • 2 c
    onions, chopped
  • 1 lb
    fresh mushrooms, sliced
  • 4 tsp
    dried dill weed
  • 2 Tbsp
  • 2 Tbsp
    soy sauce
  • 4 c
    chicken broth, low salt
  • 2 c
  • 6 Tbsp
    all-purpose flour
  • 2 tsp
    kosher salt
  • ·
    ground black pepper to taste
  • 2 tsp
    fresh lemon juice
  • 1/4 c
    chopped fresh parsley
  • 1 c
    sour cream

How to Make Hungarian Mushroom Soup


  1. Melt the butter in a large pot over medium heat.
    Saute the onions in the butter for 10 minutes.
    Add the mushrooms and saute for 10 more minutes.
    Stir in the dill, paprika, soy sauce and broth.
    Reduce heat to low, cover and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together.
    Pour this into the soup and stir well to blend.
    Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream.
    Mix together and allow to heat through over low heat, about 3 to 5 minutes.

Printable Recipe Card

About Hungarian Mushroom Soup

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: Hungarian
Hashtag: #mushrooms

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