Hungarian Mushroom Soup

Hungarian Mushroom Soup

I love mushrooms. I could quite literally eat them every single day without tiring of them. Up until a few days ago, I thought I had a favorite mushroom soup recipe, but after making this Hungarian mushroom soup that I found at Closet Cooking, I'm not so sure. This is one flavorful soup. A combination of dill, mushrooms, paprika, tamari, lemon and sour cream results in a bowl of bliss. My adjustments were minor, as this recipe is perfectly balanced. Milk can be substituted for the yogurt and buttermilk if desired. For the full experience, be sure to use fresh dill for this recipe.

For a satisfying lunch or light supper, serve with savory dill ricotta muffins.

Hungarian Mushroom SoupHungarian Mushroom Soup
Recipe by
From Closet Cooking
Cuisine: Hungarian
Published on February 7, 2008

A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika

Print this recipePrint this recipe

  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 8 oz (225 g) mushrooms, cut into large chunks
  • 2 teaspoons fresh dill, finely chopped
  • 1 tablespoon hot paprika
  • 1 fresh red chili, finely chopped
  • 1 1/2 tablespoons tamari (soy) sauce
  • 2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed
  • 3/4 cup plain yogurt
  • 1/4 cup buttermilk
  • 2 heaping tablespoons whole wheat flour
  • juice from 1 lemon
  • sea salt and fresh cracked black pepper to taste
  • 1/2 cup sour cream
  • 1/4 cup fresh parsley, chopped
Hungarian Mushroom Soup
  • In a large saucepan, melt the butter over medium heat. When hot, add the onions and sauté for 5 to 7 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms. and sauté for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, chili, tamari and vegetable stock or water. Simmer on low heat, uncovered, for 12 to 15 minutes.

  • In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot. Cover and cook gently for another 12 to 15 minutes. Add the lemon juice, and season with salt and pepper to taste. Remove from the heat and stir in the sour cream and parsley.

  • Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika.

Makes 4 to 6 servings
Hungarian Mushroom Soup

This is my contribution to No Croutons Required, a new monthly vegetarian food event alternately hosted by Holler of Tinned Tomatoes and me, Lisa, of Lisa's Kitchen. The theme this month is simply vegetarian soups.


Holler said...

Oh, I do love that soup! Isn't Kevin clever! It is just as well we can't be voted for in the challenge, beacuse you know how much I love mushrooms!

Kevin said...

Your soup looks like it turned out really well! Mushrooms and dill are one of my favorite flavour combos. I am glad that you enjoyed it.

Ricki said...

Oh, my. This looks absolutely heavenly! I'm also a mushroom fan and adore dill--what a perfect combination. Must try this one, for sure!

Looking forward to reading about all the other soups in the inaugural No Croutons Required, and just finishing up my own entry!

Lisa said...

Very much looking forward to your entry Ricki! I'm sure you will love this soup.

eatme_delicious said...

Mmm this soup looks amazing!

Jennifer said...

wow! This soup looks phenomenal!! And I looove mushrooms too :)

Ruth Daniels said...

All the soups look amazing, but this one is my choice. Thanks for sharing.

Astra Libris said...

Ohhhh, this looks divine... I was just planning a trip to the store to pick up some mushrooms... Now I know what to fix with them... Thank you for the recipe!

Judi said...

I did not like the buttermilk and yougurt so substitued cream cheese. I also wondered if you knew how to cut the acid in the tomatoes. Jassmine

saveur said...

This was delicious, Lisa! I loved the paprika and dill combo (I made sure to use fresh dill). Thanks for sharing!

I wrote about it here: