Hungarian Mushroom Soup

Unseasonably rainy weather this week had me thinking soup.  Again.  Doesn’t take much to point my wagon in that culinary direction.  This time inspired by one of the classic tomes of vegetarian cooking, The Moosewood Cookbook (edited and compiled by Mollie Katzen)—the original vegetarian cookbook in my collection, and still a trusty resource after more than thirty years.  This recipe is a favorite—you’ll find versions plastered all over the internet, tweaked in various ways.

Look for Hungarian paprika in any grocery store.  It’s taste is superior to ordinary paprika, and worth seeking out.  You can substitute fresh dill if you have it—use one tablespoon.

(Serves 4)


  • 2 tablespoons olive oil
  • 1 pound button or cremini mushrooms, sliced
  • 2 cups chopped onion
  • 1 teaspoon dried dill
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon soy sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 2 cups vegetable stock or water
  • 2 teaspoons fresh lemon juice
  • Salt and freshly ground pepper to taste
  • 1/2 cup sour cream


  1. Sauté onions in olive oil in a large soup pot until soft.  Add mushrooms, dill, soy sauce and paprika.  Cook over medium heat for five minutes, stirring occasionally.  Cover and cook for 10 more minutes.  Remove mixture from pot and set aside.
  2. Melt butter in the soup pot. Whisk in flour, and cook for several minutes, whisking frequently.  Add milk and continue to whisk to avoid lumps developing.  Cook over low heat until thick, about 5 minutes.  Add mushrooms and stock and stir well.  Cover and simmer for 15 minutes, stirring occasionally.  Turn off heat and add lemon juice, salt and pepper to taste, and sour cream.  You can process a portion of the soup in a food processor, if you prefer something on the smoother side.  Or enjoy it chunky—just like the original.


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