Hungarian Mushroom Soup

This is another all-time favorite, from Mollie Katzen’s Moosewood Cookbook. You can taste the love in it.


  • 2 TBSP butter
  • 2 cups chopped onions
  • 1 1/2 to 2 pounds mushrooms, sliced
  • 1 tsp salt
  • 2 – 3 tsp dried dill (r 2 -3- TBSP fresh minced dill)
  • 1 TBSP mild paprika
  • 2 tsp fresh lemon juice
  • 3 TBSP flour
  • 2 cups water
  • 1 cup milk (can be lowfat) at room temperature
  • black pepper, to taste
  • 1/2 cup sour cream (can be reduced fat variety, but regular works best) – I’m calling this OPTIONAL
  • finely minced parsley, for the top


  1. Melt the butter in a kettle or Dutch oven. Add onions, and saute over medium heat for about 5 minutes. Add the mushrooms, salt, dill and paprika. Stir well and cover, cook for about 15 minutes more, stirring occasionally. Add the lemon juice.
  2. Gradually sprinkle in the flour while stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover and cook about 10 minutes, stirring often.
  3. Stir in milk; add black pepper to taste. Need more salt? The recipe calls for the whisking in of the sour cream here and gentle heating (no boiling!); but I don’t use cream, and it’s still fabulous. Serve hot, topped with fresh minced parsley.

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