Delicious Hungarian Mushroom Soup - Best Recipe


  • 2 Tbsp. butter (30 g.)
  • 5.3 oz Onion finely chopped (150 g.)
  • 17.7 oz shiitake mushrooms (or your favorite mushrooms)
  • 3 Tbsp. plain flour
  • 2 1/2 tsp. hungarian sweet paprika (or your favorite paprika)
  • 100 ml white wine
  • 300 ml vegetable stock good quality
  • 3 Tbsp. light soy sauce
  • 200 ml 2% milk
  • 3 Tbsp. sour cream
  • Juice of half a lemon
  • 3 tsp dried dill
  • Salt and pepper
  • 0.7 oz chopped parsley (20 g)
  • Extra sour cream for topping


  1. In a large pan melt the butter and fry the onions until soft. Next add the mushrooms and stir fry for a further 2 minutes.
  2. When the mushrooms start to soften sprinkle with flour and paprika and mix in well.
  3. Next add the white wine and scrape up any bits of flour/paprika that are stuck to the base of the pan. Once the wine has reduced by half, gradually add the stock, milk and soy sauce and stir continually until the soup starts to boil and thicken.
  4. Take the soup off the heat and allow to cool slightly before adding the sour cream then stir in well. (Note – adding the sour cream whilst still on the heat will cause it to curdle).
  5. Finally, stir in the dill and lemon juice and season to taste.
  6. Serve with freshly chopped parsley and extra dollops of sour cream.
This article and recipe adapted from site

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