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    Hungarian Mushroom Soup, from the Moosewood Cookbook

    Hungarian Mushroom Soup, from the Moosewood Cookbook

    Photo by Sylvia H.

    Make this with a variety of mushrooms, and sweet paprika, or smoked paprika. Consider using an 8 oz brick of low fat cream cheese instead of the milk and flour. Consider adding sherry Consider including Porcini mushrooms

    • 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


    1 Saute onions in 2 Tbsp stock, salt lightly. 2 A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika. 3 Cover and simmer 15 minutes. 4 Melt butter in large saucepan. 5 Whisk in flour and cook, whisking, a few minutes. 6 Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick. 7 Stir in mushroom mixture and remaining stock. 8 Cover and simmer 10-15 minutes. 9 Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp). 10 Serve garnish with parsley.


    More recipes by Sylvia H.

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