Hungarian Mushroom Soup

READY IN: 50mins
Recipe by Verelucky

I got this from Allrecipes & it was submitted by Cathy T. It is by far the best mushroom soup I have EVER had. Quick, simple but so full of flavor & filling!

Top Review by mnjcarter

Best mushroom soup I've ever made. Mine came out a little darker than the photo of this soup, probably because I used half portabellas. I did cook my mushrooms slightly longer, but followed everything else the same. A very filling soup, and much healhier than most cream soup recipes. I think next time I make it, I will add some garlic and see what that does for it (we are huge garlic fans in this house). Oh, and next time, I'm doubling the recipe!!

Ingredients Nutrition


  1. Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. 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 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, 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. Even better the next day!

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