Hungarian Mushroom Soup

This was the second part of a meal prepared for the subreddit, /r/52weeksofcooking, where the theme was “mushrooms”. Like I said in the first part of this meal, it was fairly difficult to find a dish where the main ingredient was a mushroom. Even though this is a mushroom soup, I feel that most of the flavour is derived from a lot of the other ingredients which I was totally fine with because it was delicious.


I use a homemade chicken broth which does not have a lot of salt so if you use store bought, I would reduce the salt amount.

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: hungarian
  • Course: side dish
  • Cooking Time: 55 mins


4 Tablespoons Unsalted Butter (1/2 stick)
1 White Onion
1 lb Fresh White Mushrooms
2 teaspoons dried Dill Weed
1 Tablespoons Hot Smoked Paprika
1 Tablespoon Soy Sauce
2 1/2 Cups Chicken Broth
1 Cup Whole Milk
3 Tablespoons All-Purpose Flour
1 1/2 teaspoons Kosher Salt
to taste (about 1/2 teaspoon) Ground Pepper
teaspoons 2 Fresh Lemon Juice
1/4 Cup Fresh Parsley
1/2 Cup Sour Cream


  1. Melt the Butter in a large pot over medium heat.
  2. While the Butter is melting, chop the Onion and slice the Mushrooms.
  3. Add the chopped Onion and saute in the Butter for about 5 minutes, stirring occasionally.
  4. Add the sliced Mushroom and saute for an additional 5 minutes, stirring occasionally.
  5. Stir in the Dill, Paprika, Soy Sauce, and Chicken Broth. Reduce heat to low, cover, and simmer for about 15 minutes.
  6. In a small bowl, whisk together the Milk and Flour.
  7. Pour the Milk mixture in the soup, stir well, cover, and simmer for an additional 15 minutes, stirring occasionally.
  8. Chop the Parsley.
  9. Stir in the Salt, Black Pepper, Lemon Juice, Parsley, and Sour Cream. Stir to blend well and allow to heat through still using low heat (about 3 – 5 minutes). Make sure to avoid letting it boil.


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