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hungarian creamy mushroom soup

(2 ratings)
songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

This soup is so creamy and delicious! Any kind of mushrooms can be used. I like to use wild mushrooms that my sister collects. It is also good with plain 'ol white mushrooms. The added ingredients make this a simple, but special soup.

(2 ratings)
yield 6 serving(s)
prep time 50 Min
cook time 35 Min
method Stove Top

Ingredients For hungarian creamy mushroom soup

  • 4 Tbsp
    unsalted butter
  • 1 sm
    onion, chopped
  • 1 lb
    mushrooms, sliced (any kind you like)
  • 1 tsp
    dried dill weed
  • 3 tsp
    paprika, sweet mild
  • 1 Tbsp
    soy sauce, dark
  • 2 c
    chicken broth
  • 1 c
    milk
  • 3 Tbsp
    flour
  • 1 tsp
    salt
  • dash
    pepper to taste
  • 2 tsp
    lemon juice
  • 3 Tbsp
    dried parsley
  • 1/2 c
    sour cream ( i use a bit more most of the time)

How To Make hungarian creamy mushroom soup

  • 1
    Melt butter in large pan over medium heat. Saute the onions in the butter for 5 minutes. (do not brown, just until they are transparent)
  • 2
    Add the Mushrooms and saute an additional 5 minutes, until mushrooms are tender and give off their juices.
  • 3
    Stir in Dill, paprika, soy sauce and broth. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
  • 4
    In a separate small bowl, combine the milk and flour and blend well. Add this to the soup and simmer on low for an additional 10-15 minutes. Dont let this boil. Stir occasionally.
  • 5
    Stir in salt,pepper,lemon juice,parsley and sour cream. Mix gently together to heat through over low heat, about 3 minutes. Do not boil.
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