Hungarian Mushroom Soup

Prep Time
Cook Time
Ready In

Recipe: #24956

September 29, 2016

"This is my family's favvy mushroom soup! Great on a chilly night with a nice crunchy loaf! Best made the day before serving."

Original is 5 servings


  • Serving Size: 1 (371.6 g)
  • Calories 282
  • Total Fat - 21.4 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 55 mg
  • Sodium - 2315.9 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 5.4 g
  • Sugars - 8.3 g
  • Protein - 6.4 g
  • Calcium - 232.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Melt 2 tablespoons butter in a small pan.

Step 2

Saute the onions until translucent and just starting to brown.

Step 3

Add the garlic and saute for another minute.

Step 4

Add the mushrooms and saute for 5 minutes until mushrooms release their juices.

Step 5

Add the paprika, dill, salt and pepper; set aside.

Step 6

In dutch oven, melt 3 tablespoons butter and stir in the flour, constantly whisking for several minutes until the mixture is rich and caramelized brown.

Step 7

Add the milk, broth and soy sauce, still whisking until the mixture is smooth.

Step 8

Add the mushroom mixture.

Step 9

Bring to a boil and reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.

Step 10

Stir in the sour cream, stirring for another 2 minutes.

Step 11

Garnish each bowl with chopped fresh parsley and a dollop of sour cream if desired.

Step 12

Serve with crusty bread.


No special items needed.

8 Reviews


I wish I would have doubled this; it was too good for just a little bit. We had it with a salad. Yummy yummy yummy!


(19 Jan 2021)


What delicious soup! Worth more than 5 stars. I made about 3/4 batch, because I had an 8 ounce container of mushrooms. Wish I had bought a larger box! To serve, I added some sliced sausage. This made a wonderful meal with a salad and some garlic toast.


review by:
(1 Feb 2020)


This soup is sinfully delicious!! It will be made often here. I did make a few changes to make it gluten free by using sweet rice flour instead of all-purpose flour then used tamari in lieu of soy sauce. Thanks for sharing this great recipe with us.


review by:
(27 Nov 2019)


Wow! That's all I can say. Wow! Love Mushrooms!!


review by:
(24 Mar 2019)

dienia b

Good soup make this one


review by:
(4 Feb 2019)


10 stars! This is so good, I actually made it twice this week. We don’t like dill so I used tarragon and it worked great. Thanks for a real keeper. (and pretty easy too).


review by:
(19 May 2018)

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