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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Hungarian Cream of Mushroom Soup Recipe

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This recipe for Hungarian Cream of Mushroom Soup is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3/4 cup onion, chopped
2 tbsp. butter
3 cups fresh mushrooms, sliced
2 tsp. dried dill weed
2 tsp. Hungarian paprika
4 garlic cloves, minced
1/8 tsp. black pepper
3-14 oz. cans beef broth
1 1/3 cups whipping cream
1/2 cup flour
2 tbsp. sour cream
1 tbsp. lemon juice
2 tbsp. soy sauce

In a large soup pan, melt butter and add onions; cook for 5 minutes, stirring constantly. Add mushrooms, dill weed, paprika, garlic and pepper. Cook for 4 to 5 minutes until mushrooms are just tender. Stir in beef broth and bring to a boil; simmer covered for 10 minutes. In a medium bowl, whisk together the whipping cream, flour, sour cream, lemon juice and soy sauce until smooth. Whisk in 1/2 cup of hot mushroom mixture. Add the remaining cream mixture to the remaining mushroom mixture in the soup pot. Cook until thickened and bubbly.

Personal Notes:
Personal Notes:
This recipe is from the restaurant Sibley Station located in Pequot Lakes, Minnesota. On the day they would make it, there was always a wait.




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