Hungarian Mushroom Soup

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. 



  1. 4 Tablespoons Unsalted Butter (1/2 stick)
  2. 1 White Onion
  3. 1 lb White Mushrooms Fresh
  4. 2 teaspoons Dill Weed dried
  5. 1 Tablespoons Paprika Hot Smoked
  6. 1 Tablespoon Soy Sauce
  7. 2 1/2 Cups Chicken Broth
  8. 1 Cup Milk Whole
  9. 3 Tablespoons All-Purpose Flour
  10. 1 1/2 teaspoons Kosher Salt
  11. to taste Pepper (about 1/2 teaspoon) Ground
  12. 2 teaspoons Lemon Juice Fresh
  13. 1/4 Cup Parsley Fresh
  14. 1/2 Cup Sour Cream


55 mins
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    Melt the Butter in a large pot over medium heat.

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    While the Butter is melting, chop the Onion and slice the Mushrooms.

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    Add the chopped Onion and saute in the Butter for about 5 minutes, stirring occasionally.

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    Add the sliced Mushroom and saute for an additional 5 minutes, stirring occasionally.

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    Stir in the Dill, Paprika, Soy Sauce, and Chicken Broth. Reduce heat to low, cover, and simmer for about 15 minutes.

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    In a small bowl, whisk together the Milk and Flour.

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    Pour the Milk mixture in the soup, stir well, cover, and simmer for an additional 15 minutes, stirring occasionally.

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    Chop the Parsley.

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    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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