Hungarian Mushroom Soup

Hungarian Mushroom Soup

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"My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients."
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50 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy 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 black 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.


  1. 1470 Ratings

Most helpful positive review

I give this soup a round of applause!!! Okay, I may sound like a total idiot, but I just loved this! I was expecting it to be similar to Cream of Mushroom Soup, but it was more of a flavorful so...

Most helpful critical review

I used reduced-sodium broth and soy sauce...that helped not make it too salty. Also used fat free milk and non fat sour cream..the soup was still nice and rich. However, next time I'd use half...

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Least positive

I give this soup a round of applause!!! Okay, I may sound like a total idiot, but I just loved this! I was expecting it to be similar to Cream of Mushroom Soup, but it was more of a flavorful so...

Hubs and I found this soup excellent, exquisite and extravagant, but unfortunately we also both agree it falls short of perfection just for the fact that it calls for about twice the parsley it ...

This soup is absolutely delicious, and SO easy to make. My husband (who happens to be Hungarian) really liked it. Even though I used lowfat low sodium chicken broth, fat free sour cream, 2 tbsp ...

Best mushroom soup I've ever had! Very similar to the yummy Panera mushroom soups. I've prepared this following the recipe exactly as written, as well as with some tweaks of my own -- it's all...

I love this soup. I read the other reviews, and I didn't think there was too much dill or lemon, it could have used a little more. If you enjoy eastern european food (german, austrian, hungar...

This recipe was easy and very, very good. If all you have is salted butter to saute the onions and mushrooms with than eliminate the teaspoon of salt the recipe calls for at the end. I didn't ...

This was one of the best soups I have found on this site, even though I omitted the butter and sour cream. I ate this right up and so did my partner, even though he is not a big mushroom fan. An...

This was fabulous - deserving of its high rating. Made a few changes - I put the onions through the food processor before saute-ing and after saute-ing the mushrooms with the onions - I put half...

This soup is AWESOME! After making it I thought I bought a $10 bowl of soup at a fancy restaurant! Definitely a winner!

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