Hungarian Mushroom Soup

hungarian mushroom soup

Hungarian Mushroom Soup recipe. Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup.


  • 4 tbsp Butter
  • 2 cups Onions, chopped
  • 1 lb Mushrooms, sliced
  • 2 cups Chicken or vegetable stock
  • 1/2 cup Dry white wine
  • 2 tsp Dried dill
  • 2 tsp Minced fresh thyme leaves
  • 2 tsp Paprika
  • 2 tbsp Soy sauce
  • 1 cup Whole milk
  • 3 tbsp Flour
  • 1/4 cup Sour cream
  • 2 tbsp Lemon juice
  • 2 tbsp Fresh Italian parsley


  • In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes.
  • Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.
  • Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
  • Turn the heat down to low and slowly stir in the sour cream and lemon juice.
  • Garnish the soup with parsley and serve hot.