Hungarian Mushroom Soup Recipe: A Hearty Bowl of Comfort and Flavor

This Hungarian Mushroom Soup is a rich, earthy, and deeply flavorful dish that combines tender mushrooms with warming spices and a creamy, paprika-infused broth. I make this soup when I want something comforting but still unique and packed with personality. It’s a delicious twist on a classic mushroom soup that feels both rustic and indulgent.

Why You’ll Love This Recipe

I love how this soup layers flavors—starting with browned mushrooms, then building depth with onions, garlic, and smoky paprika. A splash of soy sauce adds umami, while sour cream and a bit of milk or cream bring it all together into a luscious, velvety finish. It’s satisfying on its own or with a slice of crusty bread. Whether I serve it as a starter or a full meal, it always feels special and soul-warming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mushrooms (button, cremini, or a mix)

• Onion

• Garlic

• Butter

• Olive oil

• All-purpose flour

• Paprika (preferably Hungarian sweet paprika)

• Vegetable or chicken broth

• Soy sauce

• Dill (fresh or dried)

• Milk or half-and-half

• Sour cream

• Lemon juice

• Fresh parsley (for garnish)

• Salt and pepper to taste

Directions

1. I start by heating butter and olive oil in a large pot over medium heat. I sauté the onions until soft and translucent.

2. I add the sliced mushrooms and cook them until they release their moisture and start to brown—about 10 minutes.

3. Next, I stir in the garlic, paprika, and dill, letting them cook for just a minute to bloom the spices.

4. I sprinkle the flour over the mixture, stirring constantly to form a roux, then slowly pour in the broth while whisking to prevent lumps.

5. I add the soy sauce and bring the soup to a simmer, letting it cook for about 10-15 minutes until it thickens slightly.

6. I reduce the heat and stir in the milk (or half-and-half), then add the sour cream and lemon juice. I make sure not to boil it at this point to prevent curdling.

7. I season with salt and pepper, and finish with chopped fresh parsley before serving.

Servings and timing

This soup makes 4 generous servings. It takes about 10 minutes to prep and 35 minutes to cook, so it’s ready in approximately 45 minutes from start to finish.

Variations

Sometimes I use a blend of wild mushrooms for a more complex flavor. If I want a thicker soup, I add a bit more flour during the roux step. For a vegan version, I swap out the butter, milk, and sour cream for plant-based alternatives like olive oil, oat milk, and cashew cream. I’ve also added barley or small pasta when I want to make it extra filling.

storage/reheating

I store this soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over low heat—just be sure to stir gently so the dairy doesn’t separate. If I need to thin it out, I add a splash of broth or water. I don’t recommend freezing it because the sour cream can become grainy when thawed.

FAQs

What makes this mushroom soup Hungarian?

The signature Hungarian touch comes from the use of sweet paprika, dill, and sour cream. These flavors give it a unique depth and tang compared to other mushroom soups.

Can I use different types of mushrooms?

Yes, I often mix cremini, button, and even shiitake mushrooms for more texture and flavor. Any variety works, as long as they’re fresh.

Is this soup vegetarian?

Yes, as long as I use vegetable broth instead of chicken broth and skip any non-vegetarian garnishes, it stays vegetarian-friendly.

Can I make it dairy-free?

Absolutely. I replace the butter with oil, the milk with a creamy plant-based alternative like oat milk, and use vegan sour cream or cashew cream.

What’s the best way to serve this soup?

I usually serve it with a slice of warm bread, a sprinkle of extra parsley, and sometimes a dollop of extra sour cream on top for richness.

Conclusion

Hungarian Mushroom Soup is one of those recipes I keep coming back to when I want something that’s both comforting and deeply flavorful. It’s rich, creamy, and layered with spices that make it feel just a bit more special than your average soup. Whether I’m making it for a chilly night in or impressing guests, it always delivers warmth and satisfaction in every spoonful.

Hungarian Mushroom Soup Recipe: A Hearty Bowl of Comfort and Flavor

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Hungarian Mushroom Soup is a rich and comforting dish that combines sautéed mushrooms with paprika, dill, and sour cream in a creamy, umami-packed broth. It’s a soul-warming recipe that’s both rustic and indulgent.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Hungarian
• Diet: Vegetarian

Ingredients

• 1 lb mushrooms (button, cremini, or mixed), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tbsp Hungarian sweet paprika
• 4 cups vegetable or chicken broth
• 1 tbsp soy sauce
• 1 tsp dried dill or 1 tbsp fresh dill
• 1 cup milk or half-and-half
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

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Instructions

1. In a large pot, heat butter and olive oil over medium heat. Sauté onions until soft and translucent.
2. Add sliced mushrooms and cook for about 10 minutes, until they release moisture and begin to brown.
3. Stir in garlic, paprika, and dill. Cook for 1 minute to bloom the spices.
4. Sprinkle flour over the mixture and stir constantly to form a roux.
5. Gradually whisk in the broth to prevent lumps. Add soy sauce and bring to a simmer.
6. Simmer for 10-15 minutes until the soup thickens slightly.
7. Reduce heat and stir in milk (or half-and-half), sour cream, and lemon juice. Do not boil.
8. Season with salt and pepper. Garnish with fresh parsley and serve warm.

Notes

• Use a mix of wild mushrooms for deeper flavor.
• Add barley or small pasta for a heartier meal.
• For a vegan version, substitute dairy ingredients with plant-based alternatives.
• Do not freeze the soup as the sour cream may separate.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 780mg
• Fat: 21g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 35mg