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Hungarian Mushroom Soup

Updated: May 14

I wasn't a big soup person, but after this soup I mean honestly I want to make every type of soup. If you aren't a mushroom lover now you may become one after trying this soup.

Ignore the terrible presentation...


- 1 C unsalted butter

- 1/2 C finely chopped onion

- 2 TBSP dried dill weed

- 2 TBSP sweet paprika

- 1 C all-purpose flour

- 2 QT beef broth

- 2 1/2 lb sliced fresh mushrooms

- 2 TSP salt

- 1 TSP pepper

- 2 C heavy cream

- 2 C sour cream

- bread + butter

- garnishes: sour cream + fresh dill weed


- Melt butter in a 6 QT Dutch oven over medium-high heat. Add onion + saute for 5 minutes. Add dill + paprika, saute for 1 minute. Reduce heat to medium-low. Sprinkle flour over butter mixture, whisking until smooth. Cook 15 minutes, whisking occasionally

- Gradually add beef broth, whisking until blended. Add mushrooms, salt + pepper. Reduce heat to low + cook uncovered for 40 minutes or until thickened, stirring often. Remove from heat + let cool for 15 minutes

- Whisk together heavy cream + sour cream in a large bowl. Gradually stir about 1/4 of warm mushroom mixture. Add sour cream mixture to remaining warm mushroom mixture in Dutch oven, stirring constantly. Cook over low heat for 5 minutes or until thoroughly heated, stirring often. Ladle soup into bowls

- Serve with bread + butter

- Makes 15 cups

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