New and Improved Hungarian Mushroom Soup


What makes this recipe even more decadent is the use of cream (none of this fat-free stuff!), smoked paprika from Spain, dried Shitaki mushroom powder, and more than a few different mushrooms, depending on the time of year and access.

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 sliced mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce, tomato paste, mushroom powder. Mirin, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the heavy cream or half-and-half 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, Meyer lemon juice, and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Garnish with chopped parsley and/or green onions and/or chopped chives. Serve immediately with freshly baked bread like Italian, focaccia, or French bagette.


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