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Hungarian Mushroom Soup Recipe

By Jonathan Sadowski

Tags: soup, mushrooms, recipes, New Hampshire, Jonathan Sadowski,

mushroom soupThere are certain recipes that just need to be shared.  This is one of them.  Follow this simple recipe that is a “go to” suitable for any time there are bowls present. It is also recommended served with a hearty loaf of bread.

Hungarian Mushroom Soup Recipe


1 large soup pot
1 three- or four-quart pot
spatula or wooden spoon
cutting board


2 to 3 tbsp butter
2 large onions, diced
2 cloves garlic, minced
24 ounces white button mushrooms, diced*
4 tbsp paprika
Salt and pepper to taste (recommended: 1 tsp of each)
6 tbsp butter

4 tbsp flour
2 cups milk
4 cups chicken, beef, or vegetable broth
1 cup sour cream**


* In a pinch, canned mushrooms can be substituted (a batch this size requires 2 large cans)

** Yogurt can certainly be substituted for a healthier option.


Preheat the pot on medium heat.  Melt 2 to 3 tbsp. of butter in the pot, add the onions. Sauté onions until they are translucent, about 5 minutes, then mix in 2 cloves of minced garlic. Sauté for 1 minute.

Add the mushrooms to the pot. Cook until all they are soft and juicy. Stir in the paprika and simmer for about 10 minutes.

In a separate pot melt 6 tablespoons of butter on medium heat. Slowly stir in 4 tablespoons of flour until the two are completely combined. Add the milk and broth to the mixture and stir for 3-4 minutes, until it is a smooth and creamy.

milk / flour

Combine the mixture with the mushrooms and onions in the other pot. Simmer for 15-20 minutes, then add sour cream and stir for 2 minutes.  Be sure not to let the soup boil, especially if yogurt is substituted for sour cream. Enjoy!