Hungarian Mushroom Soup Recipe

4.5 5 5
Hungarian Mushroom Soup Recipe
Hungarian Mushroom Soup Recipe photo by Taste of Home
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Hungarian Mushroom Soup Recipe

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4.5 5 5
Publisher Photo
You'd think you were eating at a fine restaurant when you taste this cream soup. It's so delicious!—Sandy Vaughn, Central Point, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 large sweet onion, chopped
  • 1/4 cup butter, cubed
  • 3/4 pound sliced fresh mushrooms
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup 2% milk
  • 1 tablespoon soy sauce
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice

Directions

In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook 4-5 minutes longer or until mushrooms are tender.
Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; cover and simmer for 15 minutes.
Just before serving, stir in sour cream and lemon juice (do not boil). Yield: 4 servings.
Originally published as Hungarian Mushroom Soup in Taste of Home Winning Recipes 3 2012, p58

Nutritional Facts

1 cup: 275 calories, 18g fat (12g saturated fat), 57mg cholesterol, 1249mg sodium, 20g carbohydrate (10g sugars, 3g fiber), 8g protein.

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  • 1 large sweet onion, chopped
  • 1/4 cup butter, cubed
  • 3/4 pound sliced fresh mushrooms
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup 2% milk
  • 1 tablespoon soy sauce
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  1. In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook 4-5 minutes longer or until mushrooms are tender.
  2. Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; cover and simmer for 15 minutes.
  3. Just before serving, stir in sour cream and lemon juice (do not boil). Yield: 4 servings.
Originally published as Hungarian Mushroom Soup in Taste of Home Winning Recipes 3 2012, p58

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Reviews forHungarian Mushroom Soup

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sullangel16 User ID: 4302001 287226
Reviewed Apr. 28, 2018

"I love soup! Having had this soup in a restaurant I couldn’t convince the chef to part with his recipe. So the hunt was on. So needless to say I was thrilled to try this on my own. This has some serious flavor issues. It needs more mushroom, onion, lemon juice, dill and parsley. I would use a red wine and beef stock to add flavor to the mushrooms. No one in the family cared for it so with leftover soup I proportioned the soup for seasoning. After all the adjustments it was so much better showing this is a great base soup but needs added flavors. So I would make this again with my own adjustments as most cooks do. Still searching for the perfect recipe though. ;)"

MY REVIEW
justwinginit User ID: 1601559 280067
Reviewed Dec. 28, 2017

"The first time I made this according to the directions. Tonight, I used vegetable broth (for my vegetarian daughter) and added 2 cloves of minced garlic. The garlic truly took it to the next level! This recipe will definitely be added to the rotation!"

MY REVIEW
Brulerivergirl User ID: 8777002 244172
Reviewed Feb. 20, 2016

"This is a wonderful recipe. I did not change a thing. I make many soups, and this is one of the best. We had guests for dinner last night. Rave reviews on the recipe~!"

MY REVIEW
mjones4 User ID: 7801092 196354
Reviewed Sep. 9, 2014

"One of the best soups I have ever had! All of my family loved it!"

MY REVIEW
Allison Murphy User ID: 1550331 196214
Reviewed Jan. 29, 2014

"Great recipe! Will make this again!"

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