Hungarian Mushroom Soup

2 T butter

2 cups onions, chopped

1 ½ lbs white mushrooms, chopped (about 3-4 cups chopped)

½ tsp salt

2-3 tsp dried dill

1 Tbl Hungarian paprika

3 Tbl flour

2 cup water

1 cup milk

½ cup sour cream

2 tsp lemon juice


Melt butter in soup pot. Add onions and sauté over medium heat about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir and cover. Let cook 15 minutes, stirring occasionally. Stir in lemon juice. Sprinkle with flour. Cook and stir 5 minutes over med-low heat. Add water, cover and cook 10 minutes, stirring often. Stir in milk. Whisk in sour cream, and heat gently. Don’t boil. Serve hot. I like to serve it in a bread round scooped out to form a bowl. Sprinkle with chopped green onion, fresh dill, or parsley if desired.


I adapted this recipe from the Moosewood Cookbook years ago. It is an all-time favorite of mine and I’m not even a big fan of mushrooms.  I have tried altering it further to experiment, but always keep coming back to this basic recipe. It is a lot of stirring and covering, but all to make the texture come out creamy and perfect. I like the mushrooms all chopped fairly small, but you can do a combination of bigger slices with the chopped if you like chunkier texture.


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