This mushroom soup was one of the most sought after recipes from my sons Magical Woodland birthday party. Mushrooms and the woods seemed like a natural fit. What could be more earthy and rustic than mushrooms? The recipe was originally from the Moosewood cookbook and was called Hungarian mushroom soup.


12 ounces of sliced mushrooms (we used a mix of baby bella, oyster, and pearl white mushrooms)
2 cups of onions chopped
2 tablespoons of butter
3 tablespoons of flour (we used corn starch to make it gluten free you can also use any gluten free flour)
1 cup of milk or cream
2 teaspoons of dill weed
1 tablespoon Hungarian paprika
1 tablespoon soy sauce (in place of soy sauce to make gluten free we either use gluten free soy sauce or amino blends)
1 teaspoon salt
2 cups stock (we use Pacific brand chicken stock because it’s gluten free)
2 teaspoons lemon juice
¼ cup parsley
½ cup of sour cream
Parsley (optional as a garnish)


Saute onions in 2 tbsp of stock, salt lightly
Add mushrooms
Cover and simmer for 15 minutes
Melt better in large saucepan
Whisk in flour
Add milk and cook stirring frequently
Stir in mushroom mixture and remaining stock
Cover and simmer 10-15 minutes
Add salt, pepper, lemon juice and dill just before serving
Garnish with Parsley