Hungarian Mushroom Soup
January 15, 2015

I found this mixed among some things I had put away. Kids were never a lover of mushrooms. This is a very hearty soup. It serves about six depending on the bowls used. ~ Alan Toth


  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced
  • 2 teaspoons dried dill weed
  • 1 tablespoon paprika (sometimes I use hot paprika depends on taste)
  • 1 tablespoon soy sauce (liquid salt)
  • 2 cups chicken broth
  • 1 cup milk (whole milk)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt (to taste)


  1. Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and 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 for 15 more minutes, stirring occasionally.
  3. Finally, 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. Do not boil. Serve immediately.

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