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Hungarian Mushroom Soup (Szekelyderzs)

Course Soup
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author International Cuisine


  • 2 teaspoons olive oil
  • 2 medium size yellow onions diced
  • 16 oz. of fresh mushrooms try a combination of button and cremini
  • 1 teaspoon fresh dill weed
  • 1 tablespoon sweet Hungarian paprika
  • 1 tablespoon soy sauce
  • 1 tablespoons butter
  • 3 tablespoons flour
  • 2 cups of chicken stock divided
  • 2 teaspoons fresh lemon juice
  • ½ cup sour cream
  • Salt and pepper to taste
  • Fresh dill to garnish


  • Heat the olive oil in a large stock pot or Dutch oven over medium heat.
  • Add the onions and sauté until soft.
  • Add the mushrooms, dill, paprika, soy sauce, and ½ cup of stock, stir until well combined, cover and simmer for 15 minutes.
  • Remove the mushroom mixture and liquid and set aside.
  • Heat the butter in the same pot, add the flour once the butter has melted and whisk until creamy for a few minutes
  • Slowly whisk in the milk until well combined. Cook stirring constantly until thick.
  • Add back the mushroom mixture and liquid along with the remaining stock stir until combined.
  • Cover and simmer for another 10-15 minutes
  • Just before serving add the lemon juice, sour cream and season with salt and pepper to taste. G
  • Garnish with a fresh sprig of dill.