Monday, November 14, 2016

Hungarian Mushroom Soup from The Old Country

hungarian mushroom soup

What is it about Hungarian mushroom soup that everyone loves? 
Recipes from the old country are flavorful and delicious. 
They call for real food ingredients that are both healthy and tasty. 

My mother's good friend Bernice used to make a her family's recipe when I was a teenager and always shared some with us. It brings back wonderful memories of warming up with a hot bowl of this flavorful soup on a cold and damp autumn evening.

Since it's been raining and cool for the past five days, I've been digging up all of my soup recipes. 

It's a simple easy to make recipe with a hearty mushroom flavor. 
It's allergy friendly too for those who are gluten free, dairy free, egg free-  

chopped portebello mushrooms

Judee Algazi@ Gluten Free A-Z Blog
Prep Time: 15 minutes
Cook Time: 1 Hour
Serves: 6 bowls


2 medium yellow onions, peeled and sliced in half moons

5 cups of sliced mushrooms ( white or baby portobello) 
2 stalks celery, diced
1/4 cup parsley, chopped fine
1/4 cup of dill, chopped fine
2 large Idaho potatoes, peeled and diced in large pieces 
4 cups of vegetable broth 
4 cups of water
Juice of 1/2 lemon
salt and pepper to taste
1 teaspoon of paprika


Sautee onions in a large skillet in olive oil spray +  1 teaspoon of olive oil on medium heat.  Cook slowly stirring until onions are soft. Add mushrooms and continue to sautee for another 5 minutes until mushrooms are tender. Stir well and add sauteed vegetables to a large soup pot. Add the remainder of ingredients ( celery, parsley, dill, water, vegetable broth, potato, lemon, salt, pepper, paprika) and bring to a boil. Reduce to a simmer and simmer for 1 hour covered. 

Garnish with additional chopped dill and sour cream if desired before serving.

Mushroom soup

My Notes: 

1. If you want to cut down on the carbs, you can substitute kohlrabi or turnips for the potatoes. 

2. I find that soup is easy to make, feeds a group, and is easy on the pocketbook.
    Of course, I am a soup LOVER...

3. I eat soup at least 3-4 times/week- Once I make a big pot, I either freeze some or we continue to eat it throughout the week. How about you? 

How often do you eat soup?

This post is linked to vegan fridays ,  Souper Sunday , and my list of Blog Carnivals


  1. Well, Judee, this was a wonderful entry with which to start the day! I always try to wake to some form of art, and this did it for me. 😍 Thank you too for the delicious, healthy, warming Hungarian soup, which I love, and not just because of my Hungarian maiden name, lol. And yes, I do make it with kohlrabi instead of potatoes due to my current lifestyle of serious carb counting. This soup, made as I said with your suggested substitution, was a part of my completely reversing diabetes without any meds. In answer to your question How many times weekly do we eat soup, the answer is Ten times as often as before you had a blog, you crazy soup girl LOLove, Laura

    1. Glad you enjoyed the previous post with the art work in NYC- and congratulations on reversing your diabetes without med! It can be done! Hope you like the soup!

  2. Delicious and healthy soup recipe. Thank you, Judee
    I'm a big soup lover and make soups often, esp for our grandchildren !

    1. I love a basic seasonal soup like this one to keep warm on a cold night

  3. Hi Judee, I love soup and eat it often during the week. I'm like you as I eat some and freeze some for use at another time. Pinned your recipe and am visiting from the Healthy, Happy, Green, and Natural Party Blog Hop. Check out my posts if you can:
    "Want to Feel Stable and Grounded? Use Brown" and "Easy Strategies to Draw Gratitude into Your Life." Be well. Nancy Andres

    1. I'm with you Nancy I eat it often during the week and am big on freezing some too. I will be over to check out your posts!

  4. I'm always on the hunt for good soup recipes and this sounds delicious!

  5. Sounds a great recipe, thanks for sharing!

  6. This sounds superb and so satisfying! Super healthy indeed and I love that you suggested kohlrabi...we grew some this year and unfortunately, they're all gone. Guess I'll need to go buy some ;) Thanks for sharing at Funtastic Friday!

  7. Mushroom soups and especially Hungarian mushroom soups are some of my favorite fall/winter soups. This looks delicious. Thanks for sharing it with Souper Sundays this week. ;-)

  8. This looks so delicious! I was in Hungary this summer and had soup there - this looks like it would fit in perfectly. :)

    Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

  9. Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

  10. I don't eat soup enough. I think I forget how easy it can be to make.
    This soup sounds so delicious Judee! I am a huge mushroom fan, so this mushroom is right up my alley. And the weather is now perfect to enjoy soup =)

  11. With so many of my favorite ingredients, who can resist this tasty soup? We're so glad you shared this healthy and hearty Hungarian mushroom soup with us at the Healthy, Happy, Green and Natural Party Blog Hop. I'm Pinning and sharing!

  12. I've never made homemade mushroom soup. I love mushrooms and can't wait to try this! Thanks for sharing your recipe with SYC.

  13. What a lovely, allergy friendly soup, Judee. I love family recipes as you know - it's so nice when recipes have a story behind them. Shared on our Hearth and Soul Facebook page today. Happy Thanksgiving!!


Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.