Hungarian Mushroom Soup

Hungarian Mushroom Soup

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Hungarian Mushroom Soup

Makes 10 Servings

This soup is rich, earthy, and creamy. The paprika isn’t enough to make the soup spicy, but just to add a pleasant warmth which, coupled with acidity of the lemon juice & sherry vinegar, helps keep the soup balanced.

  • 1 oz. Dried Wild Mushrooms Mix, reconstituted with soaking water reserved (you could substitute any dried wild mushrooms except chanterelles)
  • 4 Tbs. Butter
  • 4 Tbs. Flour
  • 2 ½ cups Water or Stock
  • 4 cups Milk
  • 2 cups Chopped Onion
  • 1 Tbs. Fresh Lemon Juice
  • 1 cup Sour Cream
  • 4 tsp Paprika
  • 2 tsp Dill Weed
  • 2 tsp Salt
  • 1 tbsp Sherry Vinegar



In a medium saucepan, lightly sauté the onions in butter until translucent, add the flour and cook, while stirring, for 2-3 minutes.


Slowly whisk in mushrooms and their soaking water and cook over medium heat until thickened.


Add milk and paprika and simmer another 2 or 3 minutes.


Whisk in 1/2 cup of the sour cream, then add the remaining ingredients.


Serve garnished with a dollop of sour cream.

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