Hungarian Mushroom Soup

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Prep time20 minutes
Cooking time25 minutes
Total time45 minutes


Earthy and hearty, this soup pairs well with roasted vegetables, meats, game and sausages and stands up to dishes with assertive flavors. Make it a one-pot meal by adding your favorite cooked protein or pasta.


2 tablespoons
olive oil
2 cups
onion, yellow (diced)
1 cup
bell pepper, green (diced)
2 tablespoons
garlic (minced)
1 pound
mushrooms, cremini (sliced)
1 1/2 teaspoon
paprika, smoked
1 1/2 teaspoon
paprika, Hungarian
1 1/2 teaspoon
dill, dried
4 tablespoons
flour, all-purpose
4 cups
stock, vegetable
salt (to taste)
black pepper
1/2 cup
sour cream
2 tablespoons
lemon juice


Heat the oil in a large pot over medium heat. Add the onion and green peppers and sauté for 10 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes. Add the paprikas, dill and flour and stir for 1 to 2 minutes until flour is absorbed. Stir in the broth and bring to a simmer. Simmer the soup for 15 minutes and season with a pinch each of salt and black pepper. Remove from heat and slowly stir in the sour cream and lemon juice. Serve warm.


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