Hungarian Mushroom Soup


  • 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


  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.

<<< Back to Soups & Savouries

Theme Settings