Hungarian Mushroom Soup

We used our king oyster mushrooms in this soup - delicious! Original recipe from
Course Side Dish
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6


  • 4 Tbsp Unsalted Butter
  • 2 Cups Onions Chopped
  • 1 Lb Fresh Mushrooms Sliced
  • 2 Tsp Dill Weed Dried
  • 1 Tbsp Paprika
  • 1 Tbsp Soy Sauce
  • 2 Cups Chicken Broth
  • 1 Cup Milk
  • 3 Tbsp Flour All-Purpose
  • 1 Tsp Salt Taste before adding more salt
  • Ground Pepper To taste
  • 2 Tsp Lemon Juice
  • 1/4 Cup Fresh Parlsey Substitute dried if desired
  • 1/2 Cup Sour Cream


  • Melt the butter in a large pot over medium heat. Sauté the onions in butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes (if using different mushrooms, ensure they are cooked - King Oysters take much longer than 5 minutes).
    Mushroom Soup
  • Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
    Mushroom Soup
  • 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.
    Mushroom Soup


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