Recipe courtesy of Old Wives' Tales

Hungarian Mushroom Soup

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 12 to 14 servings
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1 pound butter, plus 2 pounds for roux

6 cups chopped yellow onions

10 pounds mushrooms

1 cup dill, chopped

1 cup paprika

2 cups tamari

2 gallon water

2 pounds butter

6 cups flour

1 gallon milk

1.75 gallons sour cream

1 tablespoon salt

1 tablespoon pepper


  1. Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.