Top | Crockpot

Hungarian Mushroom Soup

(recipe, Carrie Stewart)

primary-image, l


  1. 1 Tbsp. extra virgin olive oil
  2. 2 cups chopped onions (1 large onion)
  3. 1 lb. fresh mushrooms, sliced (I used shiitake)
  4. 2 cups vegetable broth
  5. 4 tsp. fresh dill (or 1 tsp dried dill weed)
  6. 1 Tbsp. Hungarian smoked sweet paprika
  7. 1 Tbsp. soy sauce
  8. 1 cup milk
  9. 3 Tbsp. all-purpose flour
  10. salt and ground black pepper, to taste
  11. 4 tsp. fresh lemon juice
  12. ½ cup sour cream


  1. 1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the broth, dill, paprika, and soy sauce. Reduce heat to low, cover, and simmer for 15 minutes.
  2. 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. 3. Finally, stir in the salt, ground black pepper, lemon juice and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.