Hungarian Creamy Mushroom Soup

Deb Crane


This soup is so creamy and delicious! Any kind of mushrooms can be used. I like to use wild mushrooms that my sister collects. It is also good with plain 'ol white mushrooms. The added ingredients make this a simple, but special soup.

★★★★★ 2 votes
50 Min
35 Min
Stove Top


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4 Tbsp
unsalted butter
1 small
onion, chopped
1 lb
mushrooms, sliced (any kind you like)
1 tsp
dried dill weed
3 tsp
paprika, sweet mild
1 Tbsp
soy sauce, dark
2 c
chicken broth
1 c
3 Tbsp
1 tsp
pepper to taste
2 tsp
lemon juice
3 Tbsp
dried parsley
1/2 c
sour cream ( i use a bit more most of the time)

How to Make Hungarian Creamy Mushroom Soup


  • 1Melt butter in large pan over medium heat. Saute the onions in the butter for 5 minutes. (do not brown, just until they are transparent)
  • 2Add the Mushrooms and saute an additional 5 minutes, until mushrooms are tender and give off their juices.
  • 3Stir in Dill, paprika, soy sauce and broth. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
  • 4In a separate small bowl, combine the milk and flour and blend well. Add this to the soup and simmer on low for an additional 10-15 minutes. Dont let this boil. Stir occasionally.
  • 5Stir in salt,pepper,lemon juice,parsley and sour cream. Mix gently together to heat through over low heat, about 3 minutes. Do not boil.

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About Hungarian Creamy Mushroom Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #mushroom, #Cream, #Paprika

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