Hungarian Mushroom Soup

Soup For You

This is absolutely the best soup recipe! Once you are comfortable with the mushrooms in your basket, you can dry them and eat them all year round. This mushroom recipe is divine with a mixture of your favorite dried fungi.


4 TBSP unsalted butter
2 cups chopped onions
1 oz dried mushrooms (rehydrated), feel free to use more!
2 tsp dried dill weed
1 TBSP paprika
1 TBSP soy sauce
2 cups chicken broth (can make from mushroom liquid using bouillon)
1 cup milk
3 TBSP all-purpose flour
1 tsp salt
Black pepper to taste
2 tsp lemon juice
⅛ cup chopped fresh parsley
½ cup sour cream

Rehydrate dried mushrooms by adding boiling water that just covers top of dried mushrooms in container. Leave for 30 minutes. Reserve mushroom liquid for later if you are making chicken stock using bouillon.

Melt butter in large pot over medium heat. Saute onions in butter for 5 minutes. Add rehydrated mushrooms and saute for 5-7 more minutes. Stir in dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.

In a separate bowl, whisk the milk and flour together. Pour this liquid into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in salt, black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3-5 minutes. Do not boil. Serve immediately. 6 servings.

Adapted from – Hungarian Mushroom Soup

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