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Creamy Hungarian Mushroom Soup


Happy Thursday, Soupers!

Did you know it’s « Mushroom Month? » It is and we’re kicking off the month with our very humble version of a Hungarian Mushroom Soup! For this comforting soup, we used types of mushrooms: button and cremini.  If you want to pack in even more flavor, add chanterelles.  While we mostly used fresh mushrooms, you can also make a perfectly delicious soup with canned mushrooms as well. Don’t forget the parsley at the end for an extra punch of flavor!

It’s sooooo creamy and good and on a cloudy, coolish day, like today, dang it’s perfect! We’re about it have it with a nice crusty, bread!

That’s it!  We promise! Enjoy and let us know how it turns out!


2 cups of chopped mushrooms (button and cremini)

1 shallot chopped

1 leek chopped

1 clove of garlic

1 green onion chopped

4 cups of vegetable broth

1 splash of balsamic vinegar

1 splash of lemon juice

1 splash of soy sauce (fish sauce works too)

1 cup of milk

2 tbs of flour

2 tbs of cream

¼ tsp of spicy paprika

Salt and pepper to taste

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook20min
  • Meal Time Lunch
  • Serves 4


  1. Sautee the shallots, green onions, garlic and leeks in a heavy-bottom pot in butter until soft.
  2. Add in the chopped mushrooms (used as many different varieties of mushrooms as you want).  Fresh is nice but canned ones will work too!
  3. Season with salt, pepper, dill, thyme, paprika.
  4. Add broth and cook for about 20 minutes on medium heat.
  5. Combine the milk and flour together, whisk until smooth and then add to the broth. Stir gentle and cook until thickened.
  6. Cook on low for another 5 to 7 minutes.  Stir in a sour cream and lemon juice.
  7. Garnish with lots of parsley and serve.

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