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Hungarian Mushroom Soup


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.

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Rate this recipe 4.8/5 (4 Votes)


  • 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
  • 1/2 cup sour cream
  • 1 tablespoon Tamari soy sauce
  • 1 teaspoon salt
  • 2 teaspoons lemon juice, fresh
  • 1/4 cup parsley, chopped
  • Fresh ground black pepper, to taste


Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

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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