Hungarian Mushroom Soup

Tom 1

"This creamy, rich soup is a wonderful starter or main meal. The mushrooms and cream are accented with paprika and dill, classic Hungarian flavors. It often fits best with our holiday meals, accompanying our Christmas roast. Because of how rich it is, a little goes a long way!"


6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. ROUX: Combine flour and butter in small skillet and cook until there is a popcorn smell. Then let it cool to room temperature.
  2. SOUP: Heat the olive oil in medium saucepan and saute mushrooms, onion, garlic, paprika and dill. Add remaining ingredients, bring to boil, reduce heat and whisk in roux. Let thicken for 10 min. Serve with fresh, crusty bread.
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