Hungarian Mushroom Soup

(from kylerhea’s recipe box)

I used water and not stock and that was fine.
The fresh parsley is nice but not necessary.
***This is lovely w/ just a green salad and some fresh bread and butter.

Source: The Moosewood Cookbook

Prep time: 60 minutes
Serves 4 people



  • 12 oz fresh mushrooms, sliced
  • 2 cups chopped onions
  • 4 Tbs butter
  • 3 Tbs flour
  • 1 cup milk
  • 1 - 2 tsp dill weed
  • 1 Tbs Hungarian paprika
  • 1 Tbs tamari
  • 1 tsp salt
  • 2 cups stock or water
  • 2 tsp fresh lemon juice
  • 1/2 cup sour cream
  • 1/4 cup parsley, chopped
  • fresh ground black pepper (to taste)


  1. Saute the onions in 2 Tbs butter, salt lightly. A few minutes later add mushrooms, 1 tsp dill, 1/2 cup stock or water, tamari and paprika. Cover and simmer for 15 minutes.

  2. Melt remaining butter in a large saucepan. Whisk in flour, and cook, whisking for a few minutes. Add milk. Cook, stirring frequently, over low heat for about 10 minutes – until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.

  3. Just before serving add salt, pepper, lemon juice, sour cream and, if desired, extra dill. Serve garnished with parsley.

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