Recipes from the Grapevine Cottage

Recipes --> Soup --> Hungarian Mushroom Soup

Hungarian Mushroom Soup

We had a pound of mushrooms that we didn't know what to do with, and Linda found this recipe, it's fast and very, very good.....


4 tablespoons butter
2 cups onions, chopped
1 pound mushrooms sliced
2 cups chicken or vegetable broth
1/2 cup dry white wine
2 teaspoons dried dill
3 teaspoons minced fresh thyme leaves
2 teaspoons paprika
white pepper to taste
2 tablespoons soy sauce
1 cup whole milk
3 tablespoons flour
1/4 cup sour cream
2 tablespoons lemon juice
2 tablespoons fresh Italian parsley
sour cream


In a heavy pot or Dutch oven, sauté the onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.

Meanwhile, in a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes. Add a touch of white pepper to taste. Turn the heat down to low and slowly stir in the sour cream and lemon juice. Garnish the soup with parsley and sour cream and serve hot.