Hungarian Mushroom Soup

  • Yield: 6 servings


2teaspoons olive oil
2cups sweet yellow onion, diced
8ounces button mushrooms, sliced
8ounces cremini mushrooms, sliced
1teaspoon dill weed
1tablespoon paprika
1tablespoon soy sauce
2tablespoons butter
3tablespoons flour
1cup 2% milk
2cups vegetable of chicken stock (divided)
2teaspoons fresh lemon juice
1/2cup sour cream
Sea salt and freshly cracked pepper, to taste
Parsley for garnish


  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, set aside.
  2. Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5 to 7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10 to 15 minutes.
  3. Just before serving, add the lemon juice, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!
Recipe courtesy of the Mushroom Council’s Mushroom Channel and For the Love of Cooking