Hungarian Mushroom Soup

Pat Rota

This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.

Modified from: Hungarian Mushroom Soup

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50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the garlic and stir until fragrant. Add sherry and stir. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, worcestshire 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 white 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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