To-Die-For Rustic Hungarian Mushroom Soup

This post may contain affiliate links. Please see my full disclosure policy for details.

Rustic Hungarian Mushroom Soup - To-Die-For

Soup. Don’t you just love that word? On a cold winter day, nothing can warm you up more than a delicious bowl of Rustic Hungarian Mushroom Soup.

“Only the pure in heart can make a good soup.” – Ludwig van Beethoven

To-Die-For Rustic Hungarian Mushroom Soup

I’ve always loved a creamy mushroom soup, but this soup is out of this world. It can be quite addicting.

Rustic Hungarian Mushroom Soup

  • Servings: 4-6
  • Time: 30mins
  • Print
Credit: (This recipe is adapted from the Moosewood cookbook)

Ingredients

  • 3 tablespoons butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced (any kind – a mix is the best)
  • 2 teaspoons dried dill weed
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon soy sauce or liquid aminos
  • 2 cups chicken or veggie broth
  • 1 cup milk or plain almond milk
  • 3 tablespoons all-purpose flour
  • ground black pepper to taste
  • 2 teaspoons lemon juice (I add more because I love lemon!)
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons chopped fresh parsley

Directions

  1. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, liquid aminos (or soy sauce) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
  2. Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
  3. Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.

Here’s a cookbook full of yummy soups to make after you try this one:

Love these soup pots:

Tips:

1) Use real lemon juice instead of the bottled kind.

2) You can substitute fresh parsley with dried but only use two teaspoons.

Let us know if you made the recipe in the comments below and how you liked it. Enjoy!

Related Posts:

The Most Delicious Meatloaf Recipe Ever 

Delicious Sour Cream Onion Bacon Tart

Rustic Hungarian Mushroom Soup - To-Die-For

38 Comments

Leslie

Always on the lookout for a healthy soup and this sounds wonderful, will give it a try!
Leslie (Cook-book-looker on Camano)

Reply
Debra

I just made this. I substituted liquid smoke for the soy sauce. This was such a fantastic substitution that I had to share it.

Reply
Anna

This soup sounds delicious! I was wondering does it matter if I use regular paprika instead og hungarian?

Reply
Joelle

I am going to make this but substitute Hungarian paprika with a smoked paprika! Can’t wait. Thanks for the recipe!

Reply
Diane

Just made your soup and it is delicious 👍😍
Asked my hubby to taste it and his comment “you better hurry and invite someone over and serve this soup”. He then sat down and ate a big bowl ful and it wasn’t even tine for lunch. I have a feeling if I want any for myself I had better hurry and get my bowl. Thanks for sharing.
Diane

Reply
Casie Johnson-Taylor

Just made this soup for dinner and OMG, it’s delicious!!! Definitely will make this soup again.

Reply
Dawn

I made this for my lunches this week and it is great! I used smoked paprika and I subbed in evaporated milk instead of regular or almond milk. I added some chopped cooked sausage at the end just because I wanted a little meat to go with it. Very easy to adapt to what you have on hand!

Reply
Alan

Hi there Kelly just made your soup mate it was to die for great recipe i added garlic and spud to it awesome and thank you

Reply
Jessica

Hi there! Jessica here coming to you from Frankfrut, Germany. I’m always looking for new soups and I found this on Pinterest and decided to give it a try. Let me tell you there were no leftovers. A big winner with the kids. I added one cup of chopped celery and 3 cloves of minced garlic to it, and I used normal paprika. I served it with Turkish bread. This is a keeper. Thanks so much!!

Reply
Hollie

Hi! I’m looking to make this soup next weekend, and I’ve never used Hungarian paprika before… question- I have found both SWEET Hungarian paprika, and HOT Hungarian paprika. Which one is best for this recipe? I can handle a little heat, but don’t like it to be overpowering. Thanks!

Reply
Michele

This is the best mushroom soup ever!!!! I use thyme instead of dill and plain almond milk and it is just delicious. Thanks for a great recipe.

Reply
Milica

This soup really is to die for! It is actually the best soup I have ever eaten and I have ever made. It is so simple yet incredibly delicious. I am gluten free and substituted GF soy sauce and flour and it still tastes amazing. I keep shoving this recipe at anyone who mentions making soup. My husband hates mushrooms with a passion yet liked this soup and asked me when I was going to make it again!

Reply
Diane

I love mushroom soup and this is the best I have ever had. I used shiitake, baby bell and white mushroom mixed. Delicious! I doubled the recipe and so glad I did! Thank you for sharing.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *