Hungarian Mushroom Soup is warming and doesn’t take 200 ingredients to get going. This recipe requires a handful of ingredients, most of which are pretty straight-forward and easy to find. If you like mushrooms, you will like this soup.




4 tablespoons of salted butter
1 lb. mushrooms, sliced (baby bella are great)
½ cups white onions, chopped
1 teaspoon EACH: dried thyme AND dried mushroom powder (optional)
2 cloves garlic, grated
2 ½ cups low sodium chicken stock (or vegetable)
2 tablespoons soy sauce
3 tablespoons EACH: all-purpose flour AND chopped parsley
1 tablespoon EACH: sweet paprika AND lemon juice
2 teaspoons dried dill weed
1 cup half and half
1/2 cup sour cream



  1. In a soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes.
  2. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often.
  3. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
  4. Pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes.
  5. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth.
  6. Pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
  7. Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix.
  8. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with olive oil and a clove of cut garlic.


Like this Hungarian Mushroom Soup Recipe? Check out some more soup recipes HERE.




Hungarian Mushroom Soup

Hungarian Mushroom Soup

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