Hungarian Mushroom Soup


  • 1/2 cup (1 stick) butter
  • 2 large onions, diced
  • 1-1/2 tablespoons minced garlic
  • 2 pounds mushrooms, sliced
  • 4 teaspoons dill weed
  • 2 tablespoons paprika
  • 2 tablespoons soy sauce
  • 4 cups chicken broth
  • 2 cups milk
  • 6 tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 teaspoons lemon juice
  • 1 cup sour cream


  1. In a large stock pot oven, melt butter over medium heat.
  2. Sauté onions in butter for about five minutes, until they are translucent.
  3. Add in the garlic and cook for another minute.
  4. Add the mushrooms and sauté about 8-10 minutes, until they have given up their moisture.
  5. Stir in dill, paprika, soy sauce and broth.
  6. Reduce heat to low, cover and simmer for 15 minutes.
  7. In a medium mixing bowl, whisk together the milk and flour.
  8. Pour the milk and flour mixture into the soup and stir well to blend.
  9. Simmer another 15 minutes, stirring occasionally.
  10. Add salt, pepper, lemon juice and sour cream, and stir well.
  11. Allow the soup to heat through over low heat for about 5 minutes before serving.

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