Warming Hungarian Mushroom Soup Recipe

Hungarian cuisine is often associated with goulash, a hearty stew considered the national dish. Besides this beloved dish, Hungarian cuisine offers a variety of stews, soups, and pastries. 

2 ounces unsalted butter ½ onion, diced 1 (8-ounce) carton of white mushrooms, sliced 1 (8-ounce) carton of cremini mushrooms, sliced 1 tablespoon paprika 2 ½ cups vegetable broth 2 tablespoons soy sauce 3 tablespoons all purpose flour 1 cup milk ½ cup sour cream ½ lemon, juiced 2 tablespoons chopped fresh dill + more for topping ¼ cup chopped flat leaf parsley Salt and pepper to taste



Heat butter in a large soup pot on medium. Add onion and mushrooms and sauté 8 minutes, stirring often. 

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Pour in broth, soy sauce, and paprika. Turn down heat, cover, and cook 15 minutes.

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Whisk flour and milk in a small bowl. Put this mixture in the pot, cover, and stir. 

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Pour in sour cream, lemon juice, dill, and parsley. Stir and cook 10 minutes more on low.

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Season with salt and pepper to taste. Add more fresh dill and serve Hungarian soup.

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