Hungarian Mushroom Soup | Peri's Place For Recipes

Prep Time
15 Minutes
Cook Time
30 Minutes
4 Hungry People


  • 1 pound mushrooms, sliced
  • 1 large onion, diced
  • 2 tablespoons dill weed
  • 2 tablespoons paprika
  • 3 tablespoons soy sauce
  • 2-3 tablespoons butter
  • 4 cups water
  • 1 pint sour cream


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk

Optional Keto Roux

  • 1 3/4 cup heavy whipping cream
  • 7 ounces cream cheese
  • 1/2 tsp salt
  • water or stock 


  1. In a soup pot saute mushrooms and onions in butter until tender. Add water and stir. Add dill weed, paprika and soy sauce. Cook on medium.
  2. Make the roux in a skillet. Melt butter over low heat until bubbly; gradually whisk in flour until it begins to brown. Whisk in milk a little at a time to avoid lumps. Add bechamel to soup pot and cook on medium-low for 10 minutes to allow it to thicken.
  3. **Keto option: Combine all ingredients except water in sauce pan and bring to a slight boil stirring constantly. Remove from heat. Add to soup pot and cook on medium low for 10 minutes to allow it to thicken. If your Keto bechamel is too thick, you can add water or stock to create right consistency.
  4. Turn heat to low and whisk in sour cream. DO NOT LET THE SOUP COME TO A BOIL!
  5. Season to taste with salt and pepper.

Good to Know

I loved going to Old Wives Tale in Portland. When I lived there decades ago my apartment was about 3 blocks away. Needless to say the salad bar was my favorite. This soup was particularly good on those days when the rain wouldn't stop and the sun went down at 4pm. I would suggest eating with a nice whole wheat roll and some type of hearty salad.