Fustini's Oils and Vinegars
Hungarian Mushroom Soup

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Hungarian Mushroom Soup


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Hungarian Mushroom Soup

Prep Time5 min Cook Time30 min Total Time35 min Servings4


  • 4 tablespoons Fustini's Sage and Wild Mushroom olive oil
  • 2 cups onions, chopped
  • 1 pound mushrooms, sliced
  • 2 cups chicken or vegetable stock
  • 1/2 cup dry white wine
  • 2 teaspoon dried dill
  • 2 teaspoon minced fresh thyme leaves
  • 2 teaspoons paprika
  • 2 tablespoons soy sauce
  • 1 cup whole milk
  • 3 tablespoons flour
  • 1/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh flat-leaf parsley


Paprika is what makes this dish so unique on chilly days. Yields 5 cups of soup. If you want to serve it to four people as a main dish, we recommend doubling the recipe. Adapted from themodernproper.com


Step 1. 
  1. In a heavy pot or Dutch oven, sauté the onions and mushrooms in olive oil over medium heat until onions are soft and translucent, about 15 minutes.

Step 2. 

Add the dill, thyme, paprika, broth, soy sauce and white wine. Bring the soup to a simmer and cook until the liquid reduces by half.

Step 3. 

In a small bowl, whisk the flour into the milk until smooth. Add the flour-milk mixture to the soup and cook until the soup begins to thicken about 10 more minutes. Turn the heat down to low and slowly stir in the sour cream and lemon juice. Garnish the soup with parsley and serve hot.

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