Hungarian Mushroom Soup
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 4 tbsp butter
  2. 1 large onion diced
  3. 1 pound mushrooms sliced white, crimini
  4. and/or a mix of wild mushrooms like chanterelles
  5. 3 tbsp flour
  6. 1 tbsp paprika
  7. 3 cups vegetable stock,
  8. chicken stock or bone broth
  9. 3 tbsp soy sauce
  10. 1 cup 2% milk
  11. 1/2 cup sour cream
  12. 1 tbsp lemon juice
  13. 1 tbsp chopped fresh dill or 2 tsp. dried dill
  14. 1/4 cup chopped fresh parsley
  15. Salt and pepper to taste
  1. Melt the butter in a large saucepan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  2. Mix in the flour and paprika and let it cook for 2-3 minutes.
  3. Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.
  4. Remove from heat and mix in the sour cream, lemon juice, dill and parsley. Season to taste with salt and pepper.
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