Hungarian Mushroom Soup


This mushroom soup is seasoned generously with fresh dill, paprika, and parsley. A little cream is added at the end of cooking, making the soup very rich.

Modified from: Hungarian Mushroom Soup

Added to shopping list. Go to shopping list.


50 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large pot over medium heat. Saute the onions for 5 minutes. Add the mushrooms and saute for 5 more minutes. Remove with slotted spoon. Melt remaining 1 tbsp. butter. Stir in the flour, paprika, salt, and pepper and cook, stirring, for 1-2 minutes. Whisk in the chicken broth. Stir in soy sauce and cream. Return mushrooms and onions to the pan. Reduce heat to low, cover, and simmer for 15 minutes.
  2. Stir in the dill and parsley. Serve with lemon and sour cream, if desired.


Read all reviews 0

Other stories that may interest you