Hungarian Mushroom Soup

We love patronizing local establishments as often as we can, but we seem to be always on the move. It’s a neat trick to be able to copy, to the best of my ability, favorite foods from far and wide, such as this dish made by our man Russell in Mexico, or this soup from a cafe in Portland, OR. We go to Clayton’s Cafe in Yarmouth quite a bit for their terrific sandwiches and soups. I was inspired to try and recreate their Hungarian Mushroom Soup, so that we always have it on tap at home, wherever we are. Finishing this creamy, hearty, textured soup with sour cream, salt, and acid really makes it special. Serve it with an herb salad, crusty, buttered bread and crisp white wine.

Hungarian Mushroom Soup
Adapted from a recipe in The Moosewood Cookbook


  • 2 cups onion, chopped
  • 2 cups chicken stock
  • 12 oz mixed mushrooms (white button, portobello, shitake, oyster), roughly chopped
  • 1 tablespoon paprika
  • 2 teaspoons dill weed
  • 1 teaspoon cayenne
  • 1 tablespoon soy sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 2 teaspoons rice wine vinegar
  • 1/4 cup parsley, chopped
  • 1/2 cup sour cream
  • Kosher salt and black pepper


In a large skillet saute the onions in 2 tablespoons of the stock, seasoned with a little salt. Add mushrooms, soy sauce, dill, paprika, cayenne, and 1/2 cup of stock. Cover and simmer for fifteen minutes. In a soup pot melt the butter and whisk in the flour, about two minutes. Slowly stir in the milk, until the roux becomes thick and has a smooth consistency. Add the cooked onion/mushroom mixture and the rest of the stock. Cover and simmer fifteen minutes. Remove from the heat and stir in vinegar, sour cream, salt and pepper to taste, and the parsley.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. I’m a huge fan of Clayton’s (I recommended them & the chicken salad sandwich last year) and their Hungarian Mushroom Soup! So yummy! I only wish they made it more often. It should be a staple on the soup menu. ~ L

  2. Again, I’m amazed at what great recipes you two post – I always know I’ll be able to find something eminently cook-able! I’m usually lured in by great pics of your work at tasteologie.
    I’d like to try this soup, but need to ask: What type of paprika did you use – sweet, hot, smoked, a mixture?

  3. This soupy is quite tasty – is complex! I just finished making it! My husband has had 3 bowls in the past 30 minutes! Can’t wait to try more soup recipes!

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