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Hungarian Mushroom Soup

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Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.













Trans-fat Free, Good source of fiber


4 tablespoons butter, unsalted
2 cups onions
1 small carrots
finely minced
1 pound mushrooms
fresh, thinly sliced
2 teaspoons dill weed, dried
1 tablespoon paprika
or regular paprika
1 tablespoon soy sauce, sodium reduced
2 cups chicken broth, low salt
1 cup milk
any (I use 1% or 2% milk)
3 tablespoons all-purpose flour
1 teaspoon kosher salt
or less, according to your taste
¼ teaspoon black pepper
freshly ground
2 teaspoons lemon juice
¼ cup parsley leaves
Italian flat-leaf, chopped
½ cup sour cream
light or regular


  1. Melt the butter in a large pot over medium heat. Sauté the onions and carrot in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

  3. Uncover and stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 5 minutes. Do not boil. Serve immediately with rustic bread.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 20160% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 542mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 15g
Vitamin A 51% Vitamin C 19%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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