Hungarian Mushroom Soup Recipe | Yummly
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Hungarian Mushroom Soup

PLATINGS AND PAIRINGS(41)
Leah Schachter: "This soup was delicious! I used oat milk to keep…" Read More
14Ingredients
40Minutes
330Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 4 tablespoons butter
  • 1 onion (large, diced)
  • 1 pound mushrooms (sliced white, crimini and/or a mix of wild mushrooms like chanterelles)
  • 3 tablespoons flour
  • 1 tablespoon paprika
  • 3 cups chicken stock (vegetable stock, or bone broth)
  • 3 tablespoons soy sauce
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill (chopped, or 2 tsp. dried dill)
  • 1/4 cup fresh parsley (chopped)
  • salt
  • pepper
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    NutritionView More

    330Calories
    Sodium53% DV1280mg
    Fat32% DV21g
    Protein27% DV14g
    Carbs9% DV26g
    Fiber12% DV3g
    Calories330Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol55mg18%
    Sodium1280mg53%
    Potassium880mg25%
    Protein14g27%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Sugars12g24%
    Vitamin A35%
    Vitamin C25%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(41)

    Leah Schachter 15 days ago
    This soup was delicious! I used oat milk to keep it non-dairy and it tasted amazing, even the next day reheated.
    missLee 16 days ago
    Fantastic! these were satisfying flavours and textures. easily a repeat at my table!
    ChampionCulinaire 17 days ago
    This is an easy and delicious soup. I served it over wilted Dino kale which complimented it nicely
    Joran de Haan 23 days ago
    very nice. made it with naan, tomato sauce and feta on the side
    Laura H. a month ago
    Delicious! I used beef broth instead of the chicken or veggie suggested. i also used a combination if porcini, oyster and shiitake mushrooms.
    Ada a month ago
    Taste like mushroom soup and onion soup. Very good
    Denise a month ago
    I love this delicious mushroom soup as it’s perfect for a cold winter’s day. When stirring in the sour cream, I found if you mix a little warm soup into the cold sour cream and blend it, it won’t curdle when you add the 1/2 cup of sour cream into the bigger pot. Just an amateur’s suggestion.
    Robert Clark 2 months ago
    was very good. i used shiitake, button and portabello
    Chris Wolfe 2 months ago
    Turned out great will make again
    Anastasiya R. 2 months ago
    Love this soup! Delicious and oh so full of flavor. I added 4 gloves of garlic and blended the soup once cooked, topping with some croutons. Thank you so much for this recipe. 💛
    Jackie Kreiselmeier 2 months ago
    It turned out absolutely amazing this is probably my favorite thing I have ever cooked, I slightly alternated the recipe, I added half cup of both cream cheese and sour cream (on accident at first but it turned out marvelous)
    Carmel Crock 2 months ago
    This has become my go-to mushroom soup recipe- I use black oyster, beech, lion’s mane, shiitake -all locally grown. What a tasty treat. The lemon make this soup’s flavor really shine!
    Ryan 2 months ago
    Would make again. Wife loved it.
    j 3 months ago
    I was unsure about the combination of ingredients but they came together really well. I used shitake mushrooms and beef broth .. really flavorful and hearty soup for winter .
    Nasser S. 3 months ago
    Rich, and Creamy, used 4 different mushrooms, one wiled, kids love it will make again deffintly. ok
    Alec 3 months ago
    Came out very good. I later used the broth as a marinade for a pork loin which also came out great
    Amy 3 months ago
    Absolutely. Amazing. This was so delicious! Hands down one of my favourite, most satisfying mushroom soups I’ve made. We did substitute milk for coconut milk, and used a blend of baby bellas, shiitake and white mush’s. The sour cream at the end gave it the real *chefs kiss* flavour. Excellent! 10/10 would recommend and will make over and over.
    Love it! Substituted cream cheese for the sour cream (hubby hates sour cream) and added a dash of cayenne for extra spice. 👍
    Amy Wisecarver 3 months ago
    Amazing!! Would definitely make again
    nada schmidt 4 months ago
    Very easy and delicious. Used baby portabella mushrooms and didn't add any extra salt because it was plenty salty with the soy sauce. If you are more sensitive to salt, it might be better to use either less or low sodium soy sauce.
    Scott Simmons 4 months ago
    Great soup. I want to add chicken next time
    Blind 5 months ago
    Excellent! Will make this again. Also, I'll try this following the recipe. No, I didn't follow directions as I raided the pantry to use on hand stuff. Came up with a can Progress Loaded Cream of Potato Soup and three cans of Campbell's Mushroom soup and couple of small cans of mushrooms. Put olive oil on the mushrooms and toasted them. Got the cans of soup heating added low fat cream to use instead of two cans of water [ 1 campbell's soup + 1 can of water]. Then I added the soy sauce, paprika, parsley and dill then let it simmer on very low heat awhile. Start off low on the paprika as more can be added later. Really enjoyed how this version came out. This recipe along with some sauerkraut with sausage and some good bread would make a good meal.
    Devon R. 6 months ago
    This was a wonderful soup! I will make it again. I doubled the paprika and made sure to use Hungarian sweet paprika. I added a couple of splashes of sherry to add some more complexity. I may add more mushrooms next time to make it even more hearty.
    Milena Gary 7 months ago
    My bf’s favorite dish! He’s requested this meal two birthdays in a row!!
    Bianca 7 months ago
    so yummy and cozy. will definitely make again!
    ManCityFan 8 months ago
    Excellent! A comforting & delicious soup! During challenging and dangerous times a soup that reminds me of family is required, and this recipe does just that.
    Nikolic 10 months ago
    This soup is wonderful. Very rich in flavour and with a lot to chew on. For lactose intolerant people, you can just add 1/2 of the amount of water instead of milk and it still tastes perfectly. One last thing, if you like a bit bigger portions and want to eat it as a full meal, make the portion double of what it say's in the recipe.
    Mari Hall 10 months ago
    savory and delicious
    Lisa a year ago
    I love this soup! used a mix of mushrooms like suggested. very good!
    Daniel a year ago
    This was a big hit. There was a “fight” over who got the last few drops in the pot. That is always a good sign that the dish was delicious.

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