Hungarian Mushroom Soup

Hungarian Mushroom Soup

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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.

  • 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


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


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