Two Little Time

A Busy Mom's Take On Life

Hungarian Mushroom Soup

Awww the memories . . .

Hungarian Mushroom Soup–so creamy and delicious! To me, this recipe is so much of my childhood. Every birthday, special dinner, family event, I requested to go to my favorite restaurant—Sibley Station in Pequot Lakes, Minnesota. I always ordered the same thing—Hungarian Mushroom Soup. In fact, when I first started ordering this soup as a pre-teen, I didn’t even like mushrooms. I just loved the taste of the broth so much. I would drink all the broth and leave the mushrooms. Over time I grew to love mushrooms as well—you could say this soup taught me to love mushrooms.  

 When I grew up and (finally) learned how to cook, I tried to re-create my beloved soup. I never did find the original recipe, but I found several close ones on the internet. Over the years I have tweaked it—lowered the amount of butter, replaced the heavy whipping cream with half n half, adjusted the seasoning, and finally added the sausage. 

 While it is not identical to the soup I loved as a kid, it maintains the same flavorful broth (with fewer calories) and is (in my opinion) significantly enhanced by the sausage. I hope you enjoy it as much as I have. 


4 cups Beef or Vegetable Broth (I prefer Beef) 

1-2 cups sliced portabella mushrooms 

1 yellow onion 

2-3 cloves of garlic 

14 oz of sausage (My favorite is Great Value Vidalia Onion from Wal-Mart) 

¼ cup Worcestershire Sauce 

2 Tbs Butter 

2 tsp Dill Weed 

2 tsp Paprika 

1/2 tsp Garlic Powder 

1/2 tsp Onion Powder 

Salt and Pepper to Taste 

1/2 cup half n half 


First, melt the butter in a large kettle. Coarsely chop the onion and mushrooms and add to kettle. Cook on medium heat until onion starts to turn translucent (about 3-4 minutes). Dice garlic and add to kettle. Slice sausage and add to kettle as well. Continue to cook until onion is soft and translucent and sausage is browned (about 5-6 additional minutes).  

 Next, add Worcestershire, dill, paprika, onion powder, and garlic powder. Cook another five minutes. Add broth and simmer on low heat for at least 30 minutes.  

 Finally, add salt and pepper to taste. Shortly before serving add half n half to soup as well. 

 Serve with crusty bread. 

Want more great recipes?
Not Your Mama’s Tuna Noodle Casserole
The Best Stuffed Peppers
Roasted Cauliflower Soup
Red Beans and Rice with Smoked Sausage

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