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    Hungarian Mushroom Soup

    Hungarian Mushroom Soup

    Photo by Sylvia H.

    <p>Make this Hungarian Mushroom Soup with a variety of mushrooms, and sweet paprika, or smoked paprika. You can make it your own by adding an 8 ounce package of low fat cream cheese instead of the milk and flour.</p>

    • Prep Time


    • Cook Time


    • Servings



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    • 2

      cups onions, chopped

    • 12

      ounces mushrooms, -sliced

    • 2

      teaspoons dill weed

    • 1

      tablespoon Hungarian paprika

    • 2

      tablespoons butter

    • 3

      tablespoons flour

    • 1

      cup milk

    • 2

      cups stock

    • ½

      cup sour cream

    • 1

      tablespoon Tamari soy sauce

    • 1

      teaspoon salt

    • 2

      teaspoons lemon juice, fresh

    • ¼

      cup parsley, chopped

    • Fresh ground black pepper, to taste


    <p>Saute onions in 2 tablespoons of stock, salt lightly. </p> <p>A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes. </p> <p>Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. </p> <p>Add milk and cook, stirring frequently, over low heat about 10 minutes &#8211; until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. </p> <p>Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 teaspoon). </p> <p>Serve garnished with parsley.</p>


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