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
  • dash(es)
    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


  1. Melt butter in large pan over medium heat. Saute the onions in the butter for 5 minutes. (do not brown, just until they are transparent)
  2. Add the Mushrooms and saute an additional 5 minutes, until mushrooms are tender and give off their juices.
  3. Stir in Dill, paprika, soy sauce and broth. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
  4. In 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.
  5. Stir 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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