Recipe Detail

Hungarian Mushroom Soup

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Number of Servings:


  1. 2 tablespoons - butter
  2. 1 - onion diced
  3. 1 pounds - mushrooms sliced
  4. 1/4 cups - flour (rice flour for gluten-free)
  5. 1 tablespoons - paprika
  6. 4 cups - vegetable broth or chicken broth or chicken stock
  7. 2 teaspoons - dried dill
  8. 1 tablespoons - soy sauce optional
  9. - salt and pepper to taste
  10. 1/2 cups - sour cream
  11. 1 - splash of lemon juice
  12. 1 - handful fresh dill chopped, optional


Note: See Slow Cooker Option at end.

1. Melt the butter in a large sauce pan 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 broth, dill and soy sauce; bring to a boil, reduce the heat and simmer for 10 minutes.

4. Season with salt and pepper; mix in the sour cream, lemon juice and dill and remove from heat.

Slow Cooker Option:
Implement steps 1 & 2 (above); place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.


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