Mushroom soup Hungarian style

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Prep time:

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Serves: 4

By mrsmerryberry



  • 325g onion chopped

  • 250ml milk

  • 1 tsp salt

  • 500ml vegetable stock

  • 50g unsalted butter

  • 1 tbsp paprika

  • 1 tbsp soy sauce

  • 2 tsp dried dill

  • 4 tbsp fresh parsley chopped

  • 125ml sour cream

  • 3 tbsp plain flour

  • 1 ground black pepper (to taste)

  • 2 tsp lemon juice

  • 500g mushrooms sliced


  1. Melt the butter in a pan, add onions for 5 minutes. Then add mushrooms for another 5 minutes. Stir in dill, paprika, soy sauce and stock. Reduce heat to low, cover, and simmer for 15 minutes.
  2. Whisk milk and flour together then pour into the soup, stir well, cover and simmer for 15 minutes more stirring occasionally.
  3. Lastly add salt, ground black pepper, lemon juice, parsley and soured cream, stir it all in then let it heat through over low heat for about 3 to 5 minutes, but don't boil it then serve it up with crusty bread and butter.

Handy Hint

You can substitute the onions and stock for a packet of onion soup instead, just make it up to the required amount.
To make it low fat spray rapeseed oil in pan instead of using 50g of butter to fry off onions and mushrooms.

Additional Information

  • Soup

  • Make Ahead

  • mushroom

  • Starter

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Egg Free

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Your comments

  • mrsmerryberry 20/03/11 12:39

    This is a very warming and filling recipie, that mushroom lovers will love.