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Hungarian Mushroom Soup Recipe

Serves 8


  • 4 tbsp butter, unsalted
  • 2 cups onion, diced
  • 2 lbs mushroom, sliced
  • 3/4 cup wine, white, dry
  • 6 tbsp butter, unsalted
  • 6 tbsp flour, all-purpose
  • 3 cups milk, whole
  • 3 cups sour cream
  • 1 1/2 tsp paprika, Hungarian
  • 1 tsp salt
  • 1 tsp dill weed
  • 1/2 tsp pepper, black, ground


1. Saute the onions and mushrooms in the butter in a large saute pan until the onions are translucent.
2. Add the wine and cook until the alcohol has boiled off, about 3 to 4 minutes.
3. Remove from the heat and set aside.
4. In a 3-quart saucepan, over low heat, blend the flour and butter into a roux, stirring constantly for 4 to 5 minutes.
5. Add the milk, continue whisking, increase heat to medium.
6. Cook until mixture thickens, whisking occasionally.
7. Whisk the mushroom/onion mixture into the milk mixture.
8. Add the sour cream and seasonings, simmer over low heat for 10 minutes or until flavors are blended.


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Main Ingredient:Mushroom
Course:First Course
Cuisine:European / Hungarian

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