Hungarian Mushroom Soup from Closet Cooking

A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 pound mushrooms, sliced
  • 1/4 cup flour (or rice flour for gluten-free)
  • 1 tablespoon paprika
  • 4 cups chicken or vegetable broth
  • 2 teaspoons dried dill
  • 1 tablespoon soy sauce (optional)
  • salt and pepper to taste
  • 1/2 cup sour cream
  • 1 splash lemon juice
  • 1 handful fresh dill, chopped (optional)
  1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
  2. Mix in the flour and paprika and let it cook for 2-3 minutes.
  3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 15 minutes
  4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.