Hungarian Mushroom Soup

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Hungarian Mushroom Soup

Hungarian Mushroom Soup

Hungarian Mushroom Soup


3 T. unsalted butter

2 carrots, chopped

1 cup chopped onions

1 pound fresh mushrooms, sliced

1 tsp dried dill weed

1 ½ tsp paprika

1 T. soy sauce

2 cups chicken broth

1 cup milk

2-3 T. flour

½ - ¾ tsp salt

Ground black pepper to taste

2 teaspoons lemon juice

2 tsp dried parsley flakes

1/2 cup sour cream


Melt the butter in a large pot over medium heat. Saute the carrots and 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.

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.

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. Serve immediately.

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