Hungarian Mushroom Soup My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It’s primarily a mushroom soup but derives a lot of its flavor from other ingredients.
prep: 15 mins cook: 35 mins total: 50 mins Servings: 6 Yield: 6 servings


  • 4 tablespoons Butter, without salt
  • 2 cups Onions, raw
  • 1 pound Mushrooms, raw
  • 2 teaspoons Spices, dill weed, dried
  • 1 tablespoon Spices, paprika
  • 1 tablespoon Soy sauce made from soy and wheat (shoyu)
  • 2 cups Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 3 tablespoons Wheat flour, white, all-purpose, enriched, bleached
  • 1 teaspoon Salt, table
  • Spices, pepper, black
  • 2 teaspoons Lemon juice, raw
  • ¼ cup Parsley, raw
  • ½ cup Cream, sour, cultured


Step 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 broth. Reduce heat to low, cover, and simmer for 15 minutes.

Step 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.

Step 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.

Nutrition Facts

Per Serving: 201.1 calories; 7.5 g protein; 14.8 g carbohydrates; 32 mg cholesterol; 828.7 mg sodium.


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