Best Hungarian Mushroom Soup Recipes

HUNGARIAN MUSHROOM SOUP

Steps:

• In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer. , Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; cover and simmer for 15 minutes., Just before serving, stir in sour cream and lemon juice (do not boil).

GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
• Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

Steps:

• Saute onions in 2 Tbsp stock, salt lightly.
• A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
• Cover and simmer 15 minutes.
• Melt butter in large saucepan.
• Whisk in flour and cook, whisking, a few minutes.
• Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
• Stir in mushroom mixture and remaining stock.
• Cover and simmer 10-15 minutes.
• Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
• Serve garnished with parsley.

LOW CARB HUNGARIAN MUSHROOM SOUP

Steps:

• Melt butter over medium heat, using a large pot.
• Add onions and saute for 5 minutes.
• Add mushrooms and saute for 5 more minutes.
• Stir in the chicken broth, paprika, soy sauce and dill weed.
• Reduce to low, cover and simmer 15 minutes.
• Pour heavy cream into soup and blend well.
• Simmer, covered, for 10 more minutes.
• Stir in salt, pepper, lemon juice and sour cream.
• Heat through for 4 or 5 minutes.
• Serve garnished with fresh parsley.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt butter. Add onions, and saute until wilted. Add mushrooms, saute until juice is rendered out.
• Add dill, paprika, and mix well.
• Add tamari, water, bring to a boil and reduce to a simmer.
• In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
• Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

EASY HUNGARIAN MUSHROOM SOUP

Steps:

• In large sauce pan melt butter and saute the onion until translucent.
• Add paprika, dill, salt and pepper.
• Whisk in flour.
• Add milk, water, and mushrooms and bring to a near boil.
• Reduce heat and simmer (stirring occasionally) for 30 minutes.
• Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
• Serve warm.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over med heat. Saute the onions in the butter for 5 minutes. Add the mushroom and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and chicken broth. Reduce heat to low, cover and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer 15 more minutes, stirring occasionally.
• Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. Even better the next day!

HUNGARIAN MUSHROOM SOUP

Steps:

• Saute onions in 2 T. butter,add mushrooms, 1 tsp dill, 1/2 cup liquid,tamari and paprika. Cover and simmer 15 minutes. Melt rest of butter in saucepan, whisk in flour while cooking, add milk, cook until thick. Stir in mushroom mixture and rest of stock. Cover and simmer 15 minutes. Add salt, pepper, lemon juice, sour cream and additional dill if desired. Enjoy!

HUNGARIAN MUSHROOM SOUP

Steps:

• 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 dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• 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.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

VEGAN HUNGARIAN MUSHROOM SOUP

Steps:

• Heat the oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
• Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
• Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt 1 pound of butter.
• Add onion, and sauté until wilted.
• Add mushrooms, sauté until juices are released.
• Add dill, paprika, and mix well.
• Add tamari, water, bring to a boil and reduce to a simmer.
• In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes.
• Drain some water from soup and beat into roux in stockpot until smooth.
• IMPORTANT- you will get flour lumps if you try to skip this step!
• Add water-smoothed roux to kettle.
• Add milk and simmer until it thickens again, coating back of spoon.
• Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

HUNGARIAN MUSHROOM SOUP RECIPE - (4.8/5)

Steps:

• Saute onions in 2 tablespoons of stock, salt lightly. A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 teaspoon). Serve garnished with parsley.

HUNGARIAN MUSHROOM SOUP

Steps:

• 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 dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• 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.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
• Serve immediately.

HUNGARIAN CREAM OF MUSHROOM SOUP

Steps:

• Boil bones in 6 cups water with one cut-up onion, 1-1/2 cups baby carrots, 3 ribs of celery,salt and pepper.
• Simmer for 3-4 hours.
• Strain and save veggies and beef that's fallen off the bone.
• Puree vegetables and boiled beef bits.
• Chill stock and remove hardened fat.
• Melt butter in a 4-6 quart pot.
• Combine Penzey's Prime Rib Rub, Penzey's Hunarian Half-Sharp Paprika, & Wondra flour. Add to butter to make a roux, stirring with a whisk.
• Brown over medium/low heat for 10 to 12 minutes, or until nutty aroma is achieved. Add your 5 cups beef stock.
• Move heat to medium, and bring to a gentle boil. When slightly thickened, add cream, diced or shredded beef, mushrooms, and reserved pureed vegetables/beef from when you boiled the beef stock earlier.
• Add salt (and lots of pepper!) to taste.
• Serve with a nice, crusty French loaf!

HUNGARIAN BARLEY MUSHROOM SOUP RECIPE - (4.5/5)

Steps:

• 1.In a soup pot on med heat, melt 1stick of butter or oil and add celery, carrots and onions to sweat until translucent. 2. Add tomatoes, seasonings, broths and meat (cook meat for a few minutes in a separate pan and rinse). Cook for one hour 3. Add in the barley. Note: Cook barley separately or it takes up all the broth. 4. Add mushrooms and potatoes. 5. Simmer on stove until barley has totally expanded and potatoes are d 6. Sour cream makes a great garnish but not necessary.

HUNGARIAN MUSHROOM SOUP

Steps:

• Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly.
• Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). Bring to a boil; cover, reduce heat and simmer 15 minutes.
• Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
• Ladle into soup bowls and garnish, if desired.

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

Steps:

• Saute onions in 2 Tbsp stock, salt lightly. 2A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika. 3Cover and simmer 15 minutes. 4Melt butter in large saucepan. 5Whisk in flour and cook, whisking, a few minutes. 6Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick. 7Stir in mushroom mixture and remaining stock. 8Cover and simmer 10-15 minutes. 9Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp). 10Serve garnished with parsley.

HUNGARIAN MUSHROOM SOUP

Steps:

• In a large saucepan, saute onions and garlic in 1 Tbsp butter until onion is transparent, salt lightly. Add mushrooms, 1 tsp dill, beef stock, soy sauce, and paprika. Cover and simmer 15 minutes.
• Melt remaining butter in another small saucepan. Whisk in flour and cook, whisking for several minutes. Add cream or half and half. Cook over low heat, about 10 minutes, stirring frequently until thick.
• Stir the thickened cream into the mushroom and stock mixture. Cover and simmer 10 - 15 minutes.
• Just before serving, add salt, pepper, lemon juice and sour cream.

HUNGARIAN MUSHROOM SOUP RECIPE - (4.5/5)

Steps:

• 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 dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. 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. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

HUNGARIAN MUSHROOM SOUP (FROM MOOSEWOOD) RECIPE - (3.8/5)

Steps:

• -Sauté onions in 2 Tbs butter & salt lightly -After about 5 minutes, add mushrooms, 1 tsp dill, 1/2 cup stock/water, soy sauce, & paprika -Cover & simmer for 15 minutes, set aside -Melt remaining butter in a different large sauce pan & whisk in flour. Cook & whisk for several minutes -Add milk & cook over low heat stirring frequently (10 minutes or until kind of thick) -Stir in mushroom mixture & remaining stock/water -Cover & simmer for 15 minutes -Just before serving, add salt, some pepper, lemon juice, & sour cream, & extra dill if you want. -Garnish with chopped parsley