Hungarian Mushroom Soup

"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!"
photo by Garrett H. photo by Garrett H.
photo by Garrett H.
photo by Lynn in MA photo by Lynn in MA
photo by Lynn in MA photo by Lynn in MA
photo by flower7 photo by flower7
Ready In:




  • 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.
  • 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.
  • 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!

Questions & Replies

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  1. 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!!
  2. Well verilucky, I believe that your Husband is the lucky one. When I first test a recipe I make it as written. These folks that change sometimes better than half the original ingredients before trying it (other than someone with a dietary problem) Bug the you know what out of me. This deserves a 10. Ingredients, flavor, simplicity, etc. FANTASTIC. As some of the folks say, This IS a keeper. Thank you. Cap'n Jack
  3. I also add one small carrot, minced, to the sautéing onions to give it a little sweetness. This is a very hearty soup with extremely well-balanced flavors. I serve it with rustic bread.
  4. We LOVED this soup. Our local gourmet market sells one for $5. a pint!!I found this recipe, and we like it even better than the markets. I agree that the dill is a must. I think that what put this over the top was the lemon juice. It added such a bright flavor. I thank you, my husband thanks you, and my wallet thanks you!!
  5. This is a great soup recipe! I did add a bit of garlic but other than that I followed the recipe to the letter. A keeper in my book!


  1. We have a local restaurant that serves this soup and decided to make our own. This recipe is DELICIOUS! We used only 1 tsp. of dill and used FAGE nonfat yogurt instead of sour cream. It is keeper and on our A List!!
  2. The 1st mushroom soup I ever made & it was decliously spicy! Such a fantastic soup! I made a few tweaks which I think other people might like. First, since I had them in the refrigerator I added a container (1 oz) of dried Porcini mushrooms. I re-constituted them in hot water for about 15 mins, I then diced them and reserved the water. I then added these mushroom to the baby bella fresh mushrooms I used. Then I substituted 2 cups of chicken broth with 1 cup broth and 1 cup of the reserved mushroom water from the Porcini's, Then prior to adding the sour cream, I used an immersion blender. Just enough to break things up, but not enough to make it completely smooth. The result is a darker soup, but oh soooo delicious! Enjoy!


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