Hungarian Mushroom Soup (Vegetarian)

Sunday, November 7, 2010

This "szuper finom" soup is perfect for the cold weather months and would be fit nicely at the Thanksgiving table, for those of you in the USA.

*sidenote: I am so excited to see that I have some readers from several different nations! If you think of a dish that you think would work well for this blog, please let me know! I love to experiment with different cultural cuisines!

So back to the soup... This recipe is fairly easy to make and always a crowd-pleaser! It's somewhat comparable to the mushroom soup they serve at Panera's, but I think it's tastier. :) This week I served it alongside some garlic-y beer bread biscuits with honey butter. I think it would pair wonderfully with a spinach salad, too... with steak for the carnivores.


  • 3 Tbs butter 
  • 2 onions, chopped
  • 1 pound fresh mushrooms, sliced
  • 2 tsp dried dill weed
  • 1 Tbs paprika
  • 1 Tbs soy sauce
  • 2 c. vegetable broth (the original recipe calls for chicken broth)
  • 1 c. milk
  • 3 Tbs all-purpose flour
  • 1 tsp salt
  • ground black pepper to taste
  • 2 tsp fresh lemon juice
  • 1/4 c. chopped fresh parsley
  • 1/2 c. sour cream


  1. In a large pot, melt the butter over medium.  Add the onions and saute until soft, about 5 minutes.  Stir in the mushrooms and saute for about another 5 minutes. Season with dill, paprika, and soy sauce and add the broth.  Cover, and simmer on low for 15 minutes.
  2. Whisk milk and flour together in a small bowl or measuring cup.  Pour the flour mixture into the soup and mix it in well.  Cover and simmer for another 15 more minutes, giving it a stir every 5 minutes or so. 
  3. Add the salt, pepper, lemon juice, parsley and sour cream and combine well.  Cook over low to heat through for just a few minutes. Serve and enjoy!

The original recipe can be found at


Post a Comment

The Part-time Veg*n Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino