Hungarian mushroom soup

Hungarian mushroom soup


1469 people made this

About this recipe: My family loves soup and this is one of their favourites. It has lots of flavour and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavour from other ingredients.


Serves: 6 

  • 50g unsalted butter
  • 325g chopped onions
  • 500g fresh mushrooms, sliced
  • 2 teaspoons dried dill
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • 500ml chicken stock
  • 250ml milk
  • 3 tablespoons plain flour
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 4 tablespoons chopped fresh parsley
  • 125ml soured cream

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and stock. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and soured cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

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Reviews (26)


Used different ingredients. Lovely recipe - Ii don't likedill so used flat leaf parsely and smoked paprika and extra pepper! Wild field mushrooms too - yum! - 15 Sep 2010


This was delicious! I added 1 cooked chicken breast, chopped. Some chopped cooked bacon, tbsp sherry. Didn't have any Dill so used 1tsp each of dried basil and thyme. - 11 Feb 2013


Altered ingredient amounts. to make it more interesting, instead of having 500g of the same mushroom, use different types of mushrooms that amount to 500g! I had white closed cup and portobello mushrooms, so I used 250g of each - 25 May 2009

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