Hungarian Mushroom Soup

Prep Time
Cook Time
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"One of my favorite soups, I absolutely love it. The lemon really adds something special. Rich and creamy, but you can successfully use low fat products with this soup. My husband is not a fan of dill, so I use thyme. Recipe courtesy of HAMM at Allrecipes."

Original recipe yields 6 servings


  • Serving Size: 1 (270.3 g)
  • Calories 250.5
  • Total Fat - 17.9 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 9.6 mg
  • Sodium - 1170.8 mg
  • Total Carbohydrate - 20.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 5.4 g
  • Protein - 3.2 g
  • Calcium - 115.7 mg
  • Iron - 1 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 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 broth. Reduce heat to low, cover, and simmer for 15 minutes.

Step 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.

Step 3

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Tips & Variations

No special items needed.

1 Reviews


Oh my this is a delightfully delicious mushroom soup!! we loved it for supper tonight and will sure be making it again. I used the dill with Hungarian Paprika for a little heat, 2% milk and finished it with No Fat sour cream; lovely creamy texture. Thanks for posting!!


review by:
(8 Apr 2013)