Hungarian Mushroom Soup

The first time I made this Hungarian Mushroom Soup, I couldn’t believe how much flavor was packed into one bowl. It was a chilly afternoon, and I was craving something warm, comforting, and a little different from my usual rotation.

The combination of earthy mushrooms, sweet paprika, and tangy sour cream completely won me over. This soup has since become one of my absolute favorites to make, especially when I want a meal that feels both rustic and elegant.

It’s surprisingly easy, and the aroma that fills my kitchen while it simmers is simply incredible.

Ingredients

The magic of this soup comes from a wonderful combination of simple, yet flavorful ingredients. Using fresh, quality components will make a world of difference.

4 tablespoons unsalted butter – This provides a rich base for sautéing the onions and mushrooms. I prefer unsalted so I can control the salt level of the soup myself.
2 cups chopped onions – Yellow onions work best here as they become sweet and tender when cooked, building a deep flavor foundation.
1 pound fresh mushrooms, sliced – Cremini or baby bella mushrooms offer a deeper, earthier flavor than white button mushrooms, but any fresh variety will work.
2 cups chicken broth – A good quality chicken broth adds depth. You can use vegetable broth to make this a vegetarian dish.
1 tablespoon soy sauce – This might seem like an odd ingredient, but it adds a wonderful savory, umami flavor that complements the mushrooms perfectly.
1 tablespoon paprika – Use a sweet Hungarian paprika if you can find it for the most authentic flavor. It provides color and a mild, sweet-peppery taste.
2 teaspoons dried dill weed – Dill adds a unique, slightly tangy, and fresh note that is characteristic of this soup.
1 cup milk – Whole milk will give you the creamiest result, but 2% also works well.
3 tablespoons all-purpose flour – This is used to thicken the soup, creating that luscious, velvety texture.
½ cup sour cream – Use full-fat sour cream for the best tangy flavor and rich consistency. It’s the signature finishing touch.
¼ cup chopped fresh parsley – Fresh parsley brightens up the rich flavors. Don’t substitute with dried parsley; the fresh taste is essential.
2 teaspoons lemon juice – A squeeze of fresh lemon juice at the end cuts through the richness and makes all the flavors pop.
1 teaspoon salt & ground black pepper to taste – Season as you go, and always taste at the end before serving.

Variations

This recipe is fantastic as is, but it’s also wonderfully adaptable. Here are a few variations you can try to make it your own.

Make it Vegetarian/Vegan: Easily make this soup vegetarian by swapping the chicken broth for a rich vegetable broth. For a vegan version, use olive oil or vegan butter, a plant-based milk like oat milk, and a dairy-free sour cream alternative.
Flavor-Enhancing Add-ins: For a smokier flavor, try using smoked paprika instead of sweet paprika. You can also add a minced garlic clove or two with the onions for an extra layer of aromatic flavor.
Mushroom Medley: Don’t be afraid to mix up the mushroom varieties. A combination of cremini, shiitake, and oyster mushrooms can add more complex flavors and interesting textures to the soup.

Cooking Time

This comforting soup comes together in under an hour, making it a great option for a weeknight meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Equipment You Need

You won’t need any specialized tools for this recipe, just some standard kitchen equipment.

Large Pot or Dutch Oven: A heavy-bottomed pot is perfect for building the soup and simmering it evenly.
Chef’s Knife and Cutting Board: For chopping the onions and slicing the mushrooms.
Small Bowl and Whisk: To create a smooth flour and milk mixture for thickening the soup.
Wooden Spoon or Spatula: For stirring the ingredients as they cook.
Measuring Cups and Spoons: To ensure you have the right proportions for a perfectly balanced soup.

How to Make Hungarian Mushroom Soup?

This soup comes together in one pot through a series of simple, straightforward steps. The process involves building layers of flavor, starting with sautéing the aromatics and finishing with the creamy, tangy additions that make it so special. It’s a satisfying recipe to cook, watching humble ingredients transform into something truly delicious.

Sauté the Base Flavors

First, melt the butter in your large pot over medium heat. Add the chopped onions and cook them, stirring occasionally, until they soften and become translucent, which usually takes about 5 minutes. Then, add the sliced mushrooms to the pot. Continue to sauté for another 5 minutes. The mushrooms will release their water and start to brown, which concentrates their wonderful earthy flavor.

Simmer the Soup

Once the mushrooms are nicely sautéed, stir in the chicken broth, soy sauce, paprika, and dried dill. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This step allows all those savory and herbal notes to infuse the broth, creating a rich and aromatic base for the soup.

Thicken and Finish

In a separate small bowl, whisk the milk and all-purpose flour together until there are no lumps. Slowly pour this mixture into the simmering soup, stirring constantly until it’s well blended. Cover the pot again and let it simmer for another 15 minutes, stirring occasionally to prevent it from sticking. The soup will thicken into a lovely, creamy consistency. Finally, stir in the sour cream, fresh parsley, lemon juice, salt, and pepper. Heat through gently for a few minutes, but do not let it boil, as this can cause the sour cream to curdle.

Additional Tips for Making this Recipe Better

Through making this soup many times, I’ve discovered a few little things that really elevate the final dish.

I find that giving the mushrooms plenty of space in the pot to brown properly is key. If your pot is crowded, cook them in two batches. This ensures they sauté rather than steam, leading to a much deeper flavor.
When adding the sour cream, I always temper it first. This means I take a ladle of the hot soup broth and whisk it into the sour cream in a separate bowl before adding the mixture back into the pot. This prevents the sour cream from curdling when it hits the hot liquid.
Don’t skip the fresh dill and parsley at the end if you can help it! While dried dill works well for the simmering process, a garnish of fresh dill along with the parsley adds a burst of freshness that I just love.
If you want an even richer soup, you can substitute a portion of the milk with heavy cream. I sometimes do this when making it for a special occasion.

How to Serve Hungarian Mushroom Soup?

This soup is hearty enough to be a meal on its own, but it also pairs beautifully with other foods. I love to serve it with a side of crusty rye bread or sourdough for dipping. The bread is perfect for soaking up every last drop of the creamy broth. For a more complete meal, you could serve a smaller bowl alongside a simple green salad with a light vinaigrette. To garnish, add a dollop of sour cream, a sprinkle of fresh parsley or dill, and a dash of extra paprika for a pop of color.

Nutritional Information

Here is an approximate nutritional overview for one serving of this soup.

Calories: 201
Protein: 8g
Carbohydrates: 15g
Fat: 14g

Make Ahead and Storage

This soup is a great candidate for making ahead, and the flavors often get even better the next day.

To store, allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.

Reheat the soup gently in a saucepan over low to medium heat, stirring occasionally until it’s warmed through. Avoid boiling it, especially because of the dairy content.

I don’t recommend freezing this soup because of the milk and sour cream. Dairy-based soups have a tendency to separate and become grainy when thawed, which can ruin the texture.

Why You’ll Love This Recipe?

This soup has a lot to offer, from its incredible taste to its simple preparation. Here’s why I think you’ll love it.

Rich and Comforting Flavor: The combination of earthy mushrooms, sweet onions, savory broth, and tangy sour cream creates a complex and deeply satisfying flavor profile that is pure comfort in a bowl.
Easy to Make: Despite its impressive flavor, this recipe is surprisingly straightforward and comes together in under an hour with common ingredients, making it perfect for a weeknight dinner.
Wonderfully Versatile: This soup is easy to adapt to your dietary needs. It can be made vegetarian or vegan with a few simple swaps, and you can customize the flavors with different herbs or spices.
Feels a Little Fancy: This is one of those recipes that feels elegant and special enough to serve to guests, yet is simple enough for a cozy night in. It’s a great recipe to have in your repertoire.

Hungarian Mushroom Soup

Ingredients

Variations

Cooking Time

Equipment You Need