For the love of Mushrooms! Hungarian Mushroom Soup

This is for all you mushroom lovers out there

I’ve never been a picky eater…unless you count the first 15 years of my life in which I avoided all hamburgers, especially if they had mustard. Most people LOVE burgers, but I had a serious problem with ground beef patties. But mushrooms, I’ve always been a fan! It was surprising to me when I learned that most people aren’t. My mom made a lot of casseroles growing up, most of which included some form of cream of mushroom soup. Although mushrooms were never the star of the show, they were still in there and they made all the difference! Try making green bean casserole with cream of chicken soup instead. Its not the same. Trust me…I’ve tried.



This recipe truly celebrates the mushroom. It’s deep umami flavor is heightened by the addition of soy sauce and smokey Hungarian paprika while it’s slight earthiness is complimented by fresh parsley. I finish my version with a squirt of lemon to brighten everything up a bit.

This is one of those soups that is best enjoyed on a cold fall day with a big chunk of sour dough bread and butter. Let me know if you give it a try!

Hungarian Mushroom Soup

  • Yield: 4 servings
  • Prep Time: 15 mins
  • Cook Time: 30 mins


  • 4 tablespoons butter
  • 1 onion, diced
  • 1 lb white mushrooms, sliced
  • 4 tablespoons flour
  • 1 tablespoon Paprika
  • 4 tablespoons soy sauce
  • Pinch of salt and pepper
  • 2 tsp dried dill
  • 3 cups chicken stock
  • 1 cup milk
  • 1/2 cup sour cream
  • small bunch fresh parsley, chopped stems removed
  • Juice from 1 lemon wedge


  1. Melt butter in a large pot over medium heat. When butter is melted add onions and saute until translucent and starting to caramelize.

  2. Add mushrooms and cook for 10-15 mins until tender, occasionally stirring. Mushrooms are done when they start releasing their natural juices.

  3. Add flour, paprika, soy sauce, dill, salt, and pepper. Mix well with onion and mushrooms and cook for about a min to open up spices.

  4. Add chicken stock and milk. Bring to a boil and reduce to simmer for 15-20 mins with lid on.

  5. Remove from heat and temper sour cream before adding. To do this, add small ladles of the hot soup liquid into the sour cream and stir, slowly bringing it up to temperature. This will prevent sour cream from forming little curdles in soup!
    When sour cream mixture is warm, add to the rest of the soup along with the parsley and stir. Finish with a squirt of lemon juice and serve hot!

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