Hungarian Mushroom Soup

Here’s the recipe for Hungarian Mushroom Soup in the Instant Pot. It’s a great use for mushrooms and it features a wonderful creamy broth that’s beautifully colored by the paprika.   If you enjoyed the YouTube video, here are the ingredients for my  Hungarian Mushroom Soup:

Hungarian Mushroom Soup
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  1. 12 ounces mushrooms, sliced
  2. 2 cups onions, chopped
  3. 2 tablespoons butter
  4. 3 tablespoons flour
  5. 1 cup milk
  6. 2 teaspoons dill weed
  7. 1 tablespoon Hungarian paprika
  8. 1 tablespoon tamari or soy sauce
  9. 1 teaspoon salt
  10. 2 cups stock
  11. 2 teaspoons lemon juice
  12. 1/4 cup parsley, chopped
  14. 1/2 cup sour cream
  1. 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.
  2. 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.
  3. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes.
  4. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp). Serve garnished with parsley.
Better Done Yourself
And the video? Right here:

Hungarian Mushroom Soup

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

One Comment

  1. Do you live near Mitchelleville? I get a vibe like you are near the old Chesapeake Wildlife Center 🙂

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