Hungarian Mushroom Soup Recipe

Directions

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Reviews (848)

393

ISSA

Feb. 12, 2004

"I give this soup a round of applause!!! Okay, I may sound like a total idiot, but I just loved this! I was expecting it to be similar to Cream of Mushroom Soup, but it was more of a flavorful soup tha..." See moren a creamy, rich one. True, it was rich even though we used Skim Milk and Light Sour Cream. But it was fabulous nonethless! I can understand why some previous reviewers opted to lessen the lemon juice and dill. However, I think they all added to the flavor in a wonderful, round-about way. The only change I made is to use fresh basil instead of parsley because our parsley plant is, um, dead, but it was still excellent! With some bread and a salad, this soup is a complete meal. This might sound weird, but next time, I would consider adding some bacon. I think that would kick up the flavor another notch! (Quoting Emeril now :o) Some potatoes or chicken added might be good as well. Then it would be almost like chicken stroganoff soup? Yummy. This is one of my favorite soups!!! Oh, by the way, it was so easy to make! I am 15 years old and have only been cooking for about a year or so and found it SO easy! In fact, I did it while doing my homework. HIGHLY RECOMMENDED!!!"

229

naples34102

Dec. 21, 2009

"Hubs and I found this soup excellent, exquisite and extravagant, but unfortunately we also both agree it falls short of perfection just for the fact that it calls for about twice the parsley it should..." See more. I used an "exotic mushroom medley," (package description, not mine) which gave this great texture, different shapes, and bold flavor. The dill and lemon both play their parts and have important contributions. I used a good, sweet Hungarian paprika which really makes a difference in the final result. Just delicious, but you kind of have to wade through the parsley!"

177

BETTIJOAN

Apr. 27, 2003

"This soup is absolutely delicious, and SO easy to make. My husband (who happens to be Hungarian) really liked it. Even though I used lowfat low sodium chicken broth, fat free sour cream, 2 tbsp dried ..." See moreparsley instead of fresh, lite soy sauce and 2% milk, it still had a very rich and flavorful taste. Here's a tip for slicing your mushrooms....use your eggslicer. Works like a dream!"

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