Hungarian Mushroom Soup II

Made  times
Kevin Andrews 2

A hearty mushroom soup, perfect for cold winter evenings.

Modified from: Hungarian Mushroom Soup

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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 and salt in the butter for 8 minutes. Add the mushrooms and saute for 10 more minutes. Stir in the dill, paprika, lemon pepper,soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk, wine, 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 parsley and sour cream. Mix together and allow to heat through over low heat, about 3 minutes. Do not boil. Serve immediately.


Outstanding revisions to the original recipe, no longer bland. Adding 2-3 cloves of minced garlic with the mushroom addition makes it even better.