Rich & Creamy Hungarian Mushroom Soup Recipe (Cooks In 35 Minutes) Soups European Recipes Lunch Dinner Vegetarian High Protein Recipes Vegetables

We think it's always soup season. Hungarian mushroom soup is a fabulous soup recipe flavored with dill, paprika, lemon and other strong flavors. Sour cream is stirred into the soup at the end, resulting in a creamy soup you won't be able to stop eating.

Here is your shopping list for this rich and creamy mushroom soup: butter, onions, fresh mushrooms (check out the health benefits of mushrooms), chicken broth, white wine, dried dill, fresh thyme, paprika, low-sodium soy sauce, milk, flour, sour cream, lemons for juicing and optional dill or parsley for serving. 

Onions and mushrooms are cooked in butter until soft. Chicken broth, white wine, dried dill, fresh thyme, ground paprika and low-sodium soy sauce are added and cooked for about 10 minutes. A slurry of milk and flour are added to thicken the soup, then sour cream and lemon juice are stirred in. That's it. You're bowl of creamy mushroom soup is ready to be eaten.

Serve this easy Hungarian soup recipe with crusty bread. You could throw in a salad for good measure. Why not?

If you like this mushroom soup, try one of these:

• Ukrainian Mushroom Soup
• Croatian Mushroom Soup
• Try this dairy-free and gluten-free mushroom soup.

Cuisine: Hungarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

• 6 tablespoons butter
• 2 onions, chopped
• 32 ounces fresh mushrooms, sliced
• 4 cups chicken broth
• 1 cup white wine
• 3 teaspoon dried dill
• 3 teaspoons chopped fresh thyme
• 4 teaspoons paprika
• 4 tablespoons low-sodium soy sauce
• 2 cups half and half or milk
• 5 tablespoons flour
• 1/2 cup sour cream
• 4 tablespoons lemon juice
• chopped fresh dill or parsley, for garnish

Here's how to make it: 

1. Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes. (Use your favorite type of mushrooms for this recipe.)
2. Add the chicken broth wine, dill, thyme, paprika and soy sauce. Bring to a simmer and cook until it reduces by half, about 10 minutes. (You could use vegetable broth instead of chicken broth.)
3. In a small bowl, combine the milk and flour until smooth. Whisk the mixture into the soup and cook about 10 minutes.
4. Reduce the heat and add the sour cream and lemon juice. Season with salt and pepper, to taste. Heat through. Store the leftovers in an airtight food storage container in the refrigerator.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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